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Chorizo-Calabaza Tacos

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Rate this recipe 4.3/5 (6 Votes)
Chorizo-Calabaza Tacos 1 Picture

Ingredients

  • 1 pound ground pork
  • 1/2 cup chopped onion (1 medium)
  • 1 1/4 cups thinly sliced zucchini (1 medium)
  • 1 cup salsa
  • 2 teaspoons ground pasilla or ancho chile pepper
  • 1 teaspoon dried Mexican oregano or regular oregano, crushed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 12 6-inch corn tortillas, warmed
  • Chopped onion
  • Snipped fresh Italian (flat-leaf) parsley
  • Shredded queso Oaxaca or crumbled queso fresco

Details

Servings 12
Cooking time 25mins
Adapted from bhg.com

Preparation

Step 1

In a large skillet cook pork and the 1/2 cup chopped onion over medium heat until browned, using a wooden spoon to break up pork as it cooks. Drain off fat. Add zucchini, salsa, ground chile pepper, oregano, cumin, and cinnamon to pork mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, until the liquid becomes a saucelike consistency (but not soupy )filling and the zucchini is tender.

Serve pork-zucchini mixture in corn tortillas. Top mixture with additional chopped onion, parsley and cheese.

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