Aji Verde Crush olive oil ·
Cara Cara Vanilla balsamic ·
Chipotle olive oil ·
Jalapeno Lime balsamic ·
Meat and Poultry ·
Pork Chorizo Tacos
Pork Chorizo Tacos
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- Pork Chorizo
- tortillas or taco shells
- A mixture of Cheddar and Monterrey Jack cheeses, shredded
- Chipotle Cara Cara Slaw
- fresh cilantro, garnish (optional)
- lime juice, garnish (optional)
- 1 pound ground pork
- 1 tablespoon sweet paprika
- 2 teaspoons ground cayenne
- 4 tablespoons Fustini's Jalapeno Lime balsamic
- salt and pepper to taste
- 2 tablespoons cold water
- 4 tablespoons Adobo Sauce
- 5 dried Guajillo Chilies
- 2 tablespoons Fustini's Aji Verde Crush olive oil
- 1 small white onion, sliced
- 1 garlic clove
- 2 whole cloves
- 1 cinnamon stick
- 1/2 teaspoon cumin seeds
- 1 1/2 cups water
- Pinch salt
- 3 cups shredded Napa cabbage
- 1 mango, julienne
- 1/4 white onion, sliced thin
- 1/4 cup Fustini’s Chipotle Olive Oil
- 4 tablespoons Fustini’s Cara Cara Vanilla Balsamic
- Salt and pepper
Directions
- Spoon cooked Chorizo into taco shells and sprinkle with cheese. Top with Chipotle Cara Cara slaw, garnishes and serve immediately.
- Break apart dried chilies and discard seeds and stems. Heat olive oil in a medium pot over moderate heat and add the white onion. Sauté, for 3 to 4 minutes and add the garlic, cloves, cinnamon stick, and cumin seeds and sauté, another 2 minutes, stirring frequently. Add the chilies and sauté, another minute before adding the water and salt and bringing to a simmer. Reduce the heat to low and simmer the mixture until the water is reduced by half. Remove cinnamon stick, allow to cool slightly, place into a blender and blend until smooth. Press through a fine-mesh strainer and reserve.
- Place cabbage, mango and onion in a large bowl. Emulsify Chipotle olive oil with Fustini&rsquo,s Cara Cara Vanilla balsamic and salt and pepper by shaking them together in a jar with a tight-fitting lid. (alternatively, whisk together in a small bowl.) Pour the vinaigrette over the vegetables and stir thoroughly.
- Place ground pork into a large bowl. Combine salt, oregano, paprika, cayenne, Jalapeno Lime balsamic, pepper, water and Adobo in a small bowl and mix well. Pour over the pork and mix thoroughly with your hands. Cook over moderately low heat until pork is browned and all moisture is gone. Use immediately.
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