Chorizo-Calabaza Tacos
By HeatherS
Rate this recipe
4.3/5
(6 Votes)
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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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