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May Recipe of the Month – Chorizo Tacos


  • 5 garlic cloves, minced
  • 1 tbsp. ancho chili powder
  • 1 tbsp. smoked paprika
  • 2 tsp. ground cumin
  • 2 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ground coriander
  • Pinch cloves (optional)
  • Kosher salt
  • 1 lb. ground pork
  • 1/2 c. apple cider vinegar
  • Freshly ground pepper


  • Corn tortillas, warmed
  • Diced white onion
  • Cilantro leaves
  • Lime wedges


In a large bowl, combine garlic, spices, herbs, and 1 ½ teaspoons kosher salt. Add pork and vinegar and season generously with salt and pepper. Mix until well combined. Optional: cover bowl and refrigerate for at minimum one hour, up to 6 days.

To cook: heat a large skillet over medium heat and add chorizo, breaking into smaller pieces with the side of a wooden spoon until charred and cooked through.

For tacos: fill corn tortilla with a large scoop of chorizo, then top with chopped onion and cilantro. Serve with lime wedges on the side.

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