Vicente’s Chorizo
& Pork Tacos

Creative Meals

A Recipe by El Popular

This dish is one of El Popular’s oldest and most beloved recipes. In the early 1900’s, our founder, Vicente F. Garza brought this recipe from his hometown in Mexico to his new home in the United States. We invite you to share in our family’s tradition with these easy and wonderfully satisfying Chorizo and Pork Tacos.

Let’s Get Started

  • Prep Time: 15 mins

  • Cook Time: 90 mins

  • Makes: 8 Servings

Ingredients

  • 1 package (6 oz.) El Popular “Original” Chorizo

  • 1 can (8oz.) tomato sauce

  • 1/8 teaspoon oregano

  • 1 orange

  • ¼ cup water

  • 16-18 tortillas

  • 3 pounds Pork Butt steak

  • 1 or 2 cloves Garlic minced

  • 1/8 teaspoon Black Pepper

  • Salt to taste

  • 12 oz. Queso Fresco (crumbling cheese)

Directions

  • Dice pork, add salt and pepper, oregano, garlic, and water.

  • Cook for 40 minutes over low flame.

  • While pork is simmering, removing casing from chorizo and cook slowly for 8-10 minutes.

  • Add pork butt and tomato sauce to chorizo and simmer for an additional 15 minutes.

  • When complete, squeeze orange juice over meat mixture.

  • Fill tortillas or taco shells.

  • For added flavor garnish with shredded lettuce, chopped tomato, diced onion, and grated cheese.

Chorizo 101

  • Chorizo is a spicy sausage believed to have come from Ancient Rome and later adopted by the Spaniards who brought it to Mexico.

  • Unlike Spanish Chorizo — Mexican style is soft, raw, uncured, and uncooked.

  • Similar to how Americans view bacon, Chorizo is a versatile ingredient one can use to enhance any dish!

Directions

  • Remove casing from Chorizo links.

  • Place desired amount in a non-stick skillet.

  • Break-up Chorizo while cooking at medium heat.

  • Sauté for 7-8 minutes until the Chorizo is fully cooked or the internal temperature has reached 165 degrees (F).

  • Enjoy on or in any dish.

Chorizo 101

  • Chorizo is a spicy sausage believed to have come from Ancient Rome and later adopted by the Spaniards who brought it to Mexico.

  • Unlike Spanish Chorizo — Mexican style is soft and comes raw, uncured, and uncooked.

  • Similar to how Americans view bacon, Chorizo is a versatile ingredient one can use to enhance any dish!

Directions

  • Remove casing from Chorizo links.

  • Place desired amount in a non-stick skillet.

  • Break-up Chorizo while cooking at medium heat.

  • Sauté for 7-8 minutes until the Chorizo is fully cooked or the internal temperature has reached 165 degrees (F).

  • Enjoy on or in any dish.

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