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Green Chorizo Tacos - The Brick Kitchen
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Green Chorizo Tacos with Guacamole & Fries + Mexico City
Green chorizo adapted from Hello My Dumpling
Servings: 6
Author: Claudia Brick
Ingredients
Green Chorizo
  • 500 g / 1 pound ground pork
  • 2/3 cup roughly chopped coriander
  • 2/3 cup roughly chopped parsley
  • 2 bay leaves
  • 1 teaspoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon dried oregano
  • 3 long green chiles (asian green cayenne, I think - just the ones ubiquitously available in NZ and Australian supermarkets). See Cook’s Notes above for more information.
  • 8 large cloves of garlic , unpeeled
  • 2 cups packed fresh spinach
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon salt
Guacamole
  • 1/4 cup finely diced white onion
  • 1 green chile
  • salt to taste
  • 1/2 cup coriander , roughly chopped
  • 2 large avocados
  • 1 lime
To serve
  • 1 punnet / 250g cherry tomatoes
  • 5-7 large agria potatoes
  • salt and pepper
  • olive oil
  • corn tortilla , 2-3 per person
Instructions
Green Chorizo
  1. In a small fry pan over high heat, dry toast the black pepper corns, coriander seeds, cumin seeds, and bay leaves until fragrant. Remove from the heat, transfer to a spice grinder or high speed blender with the dried oregano and grind to a fine powder. Set aside.
  2. Return the fry pan to the high heat and roast the unpeeled garlic cloves and green chillies, turning a few times until slightly softened and blackened in spots, about 10 minutes. Set aside until cool, then peel the garlic cloves. Use gloves to deseed the chillies.
  3. In the same fry pan, add a tablespoon of oil and sautee the spinach over a medium heat until wilted. Transfer to a sieve and use the back of a spoon to press out some of the liquid.
  4. In a blender, puree the roasted garlic cloves, green chiles, wilted spinach, red wine vinegar and salt until smooth. Add the chopped parsley and coriander and blitz a couple of times until evenly chopped through, but not completely smooth.
  5. In a large bowl, combine the ground pork, powdered spices and chile puree with gloved hands until blended. Refrigerate overnight or up to 3 days.
Guacamole
  1. In a mortar and pestle, pound the finely diced onion, green chile, salt until very well combined and almost paste-like. Add the coriander and pound a bit more.
  2. Half the avocados, dice into small chunks and scoop into a bowl. Add the onion mixture and stir to combine. Add the lime and stir to combine. Taste to season with extra lime, salt, coriander or chile to taste.
To serve
  1. Preheat the oven to 200°C.
  2. Wash the potatoes and slice into chips, about 1cm thick. Spread out the fries on a metal oven tray large enough to hold them in a single layer and drizzle with olive oil and season with salt and pepper. Toss gently to coat with the oil, spread into a single layer and bake for 30-40 minutes or until golden and tender, flipping at halfway so each side of the chips cooks evenly.
  3. About 15 minutes before the fries are done, half the cherry tomatoes and place on another baking tray. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 12-15 minutes.
  4. To cook the chorizo, heat a large fry pan over medium heat with a splash of olive oil. Cook the chorizo 5-8 minutes until cooked through (you may need to do this in batches if you have a lot of mince).