Chorizo Picadillo Tacos
(serves 4 people)
1 pound pork chorizo sausage (I used homemade Berkshire chorizo)
1 medium red onion (fine dice)
1 large poblano pepper (fine dice)
2 medium zucchini (fine dice)
5 teeth of garlic (fine mince)
1 tsp. canola oil
kosher salt and pepper to taste
Technique: Dice all the vegetables so they are of like size. Heat the oil in a large heavy skillet and add all the ingredients at once. Saute at medium heat for about 10 minutes and season with kosher salt and pepper.
As you can see in the pictures, I serve these tacos with green cabbage, fresh onion, fresh jalapeno, avocado, cilantro, and lots of lime. Crema (Mexican sour cream), and queso fresca are a nice addition as well. This recipe is surprisingly low in fat if you choose not to deep fry your tortillas. Dab the tortillas in a tiny bit of oil and heat them on a comal, or in a skillet.