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Chorizo black bean tacos
A quick and easy Mexican cuisine dinner!
SERVES
6
TO
12
Ingredients
For chorizo:
- 3.6 kilograms ground pork
- 1/4 teaspoon ground clove
- 1 tablespoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 teaspoon oregano
- 1 tablespoon garlic powder
- 2 tablespoons paprika
- 1/2 teaspoon cayenne powder
- 1 teaspoon salt
- 1/2 cup apple cider vinegar
- Spices and vinegar
For tacos:
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 can black beans, rinsed and drained
- 1 green pepper, thinly sliced
- 1 avocado, pitted and scooped out of shell
- 4 tablespoons cold water
- Juice of 1 lime
- 1/4 cup cilantro, chopped
- 4 radishes, thinly sliced
- 12 small flour/corn tortillas, warmed
- Salt to taste
Directions
For the chorizo:
- Combine all ingredients in a bowl and mix until well combined. Marinate in the fridge overnight.
For the tacos:
- In a large frying pan, heat oil on medium-High. Add onion and green pepper. Sauté until softened and then add chorizo. Turn heat to high and break chorizo with the back of a spoon. Cook until browned, and slightly crispy. Add Black Beans and sauté until warmed through. Set aside.
- In a blender/food processor, combine avocado, water, lime juice and salt to taste. Puree until smooth.
- Toss radishes and cilantro together in a bowl.
- Assemble tacos by filling warm tortillas with chorizo mixture, drizzling with avocado cream, and topping with radishes/cilantro.
