Tacos are great and anything that has chorizo in it can’t go wrong. You see, where I come from we have this pretty horrible bean soup that most of us hate when we are kids. Its called porotos con rienda, meaning beans with leads. And its pretty much a stew of barlotti beans with some winter veggies and overcooked spaghetti in it. A pretty boring, ugly looking, dodgy texture kind of dish. I’m not a big fan, and I reckon most of nation’s children won’t be having happy thoughts when they learn this is what mum made for dinner… unless their mum was as smart as mine and chucked a big chunk of chorizo in the pan and cook it golden before graciously mount it on top of the stew aberration. This has a miraculous way turning my most hated meal into a delicacy with the Chorizo’s red, fragrant oils infusing with delicious flavour everything they touch. So back to it, tacos are great, but chorizo tacos are the best. Also make a note to yourself, if you fuck something up in the kitchen, just put some chorizo on top (yep, you guess right, it’s our Chilean equivalent for bacon in Australia).

Tacos de chorizo ingredientes

This is the amount you will need for 2 hungry travellers, double for a group of 4 or triple to feed the whole hostel.

  • 1 brown onion diced
  • paprika, cumin, cayenne pepper, salt & sugar
  • 4 chorizo sausages skin off chopped in little pieces
  • 1 tin of tomatoes diced
  • 1 clove of garlic
  • chilli (whatever floats your boat, I like mine smoked but anything works, and don’t look at me for quantities, you know how much you can handle)
  • 2 medium sized potatoes, sliced thin or in small cubes
  • 1 tin of beans
  • coconut oil
  • tortillas
  • cheese

Method

  • Heat up oil in pan at high temperature.
  • Add the onions and cook stirring until transparent and a bit gold. add a pinch of sugar and stir for another minute.
  • Add the chorizos to the pan and cook until golden.
  • Add the beans and fry up for another minute with a pinch of salt
  • Add tomatoes, garlic, a pinch of sugar, some pepper, cumin and chilli and stir until well combined.
  • Add the potatoes cover and reduce heat, stiring once in a while cook until potatoes are tender and remove from heat.
  • Warm up tortillas, either in a pan, or microwave or oven or have them cold, whatever. Just heat them and fill them with the chorizo and potato mixture and top with cheese.

tacos de chorizoYou can serve this with a side of Guacamole or Pebre Chileno (Chilean Salsa) if you know how to make a good one, if you don’t check the link for Chilean pebre here or guacamole here. You can just serve as they are with cheese are already a pretty filling dinner.

What are you waiting for chanchito (little pig), get cooking!

from chilli with love

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