Chorizo Tacos

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Guess what my favorite protein is? It’s pork! If you guessed right, you win! If not, you still win! Because you’re getting the tastiest of taco eats tonight. Not going to share my secret chorizo recipe, but I will tell you where I stole it from… I spent a pretty good amount of time working for Enrique Olvera and Daniella Soto-Innes at Cosme in NYC, which is basically the mecca of Oaxacan “fine dining”. Before working there, I had certainly eaten a lot of tacos, but what I learned from the whole team at Cosme has helped shape my style and palate, even to this day. It may have been three years ago, but I remember stealing bites of that chorizo like it was yesterday… and every time I try to make it, I get closer and closer to the truth. Salsas, rice, beans, and even pickles- each of these components pay homage to the masters of contemporary Oaxacan cooking, and remind me how grateful I am for having cooked alongside the greats. WECO is a collaboration, not only made up of individuals and forward-thinkers, but composed of all our collective experiences. In turn, the folks we feed may share these experiences, and make them their own. That’s transcendentalism, people.

Join the movement. Get in there!

For the chorizo:

Warm the chorizo in a saute pan over medium heat. I like to let it fry and render the fat out, so you get some crispy bits in there. Get it hot!

For the beans:

Once the chorizo is nice and hot, remove it from the pan and add a splash or two of water. Add the beans (they are cold, so fat has solidified… don’t worry), and stir to mix in the water. As they get hot, they will melt into the pan. Add some more water until they reach your desired consistency.

For the rice:

I’d do the rice in a separate pot while you reheat the other components. Bring a few tablespoons of water to a simmer over high heat (1-2 tablespoons per serving should do it), add the rice, and cover. Turn the heat to low, and steam for 3-5 minutes. Hot rice is delicious rice.

For the tortillas:

My favorite way is to char the tortillas over an open flame for 5-10 seconds on each side, to get some color. You can also warm them in a cast-iron or nonstick pan, or in the oven. Get them nice and warm.

Make some tacos!

Recommended build- pork, salsa, onions, and a squeeze of lime 🙂