Chorizo Tacos
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 red onion, sliced thinly
  • 1/4 cup cider vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/4 cup water
  • 2 cup dried black beans
  • 2 tablespoon olive oil
  • 1 cup finely diced yellow onion
  • 1 cup finely diced green bell pepper
  • 4 cloves garlic, crushed
  • 1 teaspoon salt
  • 1 teaspoon finely ground black pepper
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • 1/2 cup dry spanish sherry
  • 2 tablespoon sherry vinegar
  • salt and pepper, to taste
  • 4 haas avocados
  • 1 serrano pepper, chopped finely
  • juice of 1 lime
  • kosher salt, to taste
  • 2 pound pork butt, cut into pieces
  • 2 tablespoon finely chopped garlic
  • 1/2 cup finely chopped yellow onion
  • 1 teaspoon salt
  • 1 1/4 teaspoon chili powder
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground black pepper
  • 4 dried guajillo chiles
  • 4 ancho chiles
  • 4 tablespoon cider vinegar
  • 1/4 cup chopped cilantro
Directions
  1. Place the onion in a bowl over a larger bowl of ice water. In a small pan, combine the vinegar, sugar, salt, and water and bring to a boil. Pour over the onion and let sit until they cool. Drain and store in the refrigerator for a few days.
  2. Soak the beans in water overnight in the refrigerator. Drain, place in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to a simmer, and cook until tender, about 1 hour.
  3. Heat the olive oil in a sauté pan over medium heat. Sauté the onion, bell pepper, and garlic until soft. Add the salt, pepper, oregano, cumin, bay leaves, sherry, and sherry vinegar. Bring to a boil, add the beans to the mixture and simmer for about 20 minutes, stirring gently. Pour half of the mixture into a blender and purée. Then, pour back into the beans, and season with salt and pepper, to taste.
  4. In a bowl, mix all of the ingredients together and set aside.
  5. In a large bowl, mix the pork butt with the garlic, onion, salt, chili powder, smoked paprika, cumin, cinnamon, and black pepper. Using an electric stand mixer with a grinder attachment, grind the pork with the spices 2 times.
  6. In a skillet over high heat, toast the dried guajillo and ancho chiles on both sides for a few seconds. Cover the chiles in warm water and soak for 1 hour. After an hour, remove the chiles from the water, and remove the stems and seeds from the chiles.
  7. Chop the chiles and place them in a blender with the vinegar. Purée until smooth. Combine the spiced pork with the purée. Heat a large nonstick skillet over medium-high heat. Cook the pork until cooked through, about 10-12 minutes. Set aside.
  8. Add the chopped cilantro to the pickled onions. Top a corn tortilla with a spoonful of black beans. Top the black beans with 2 spoonfuls of the chorizo filling then top with the onion-cilantro mix and some avocado relish.