Beef & Chorizo Taco Mix

Post author:Angel
Post published:March 2, 2021
Post category:March 2021 / March prep
Post comments:2 Comments

There are two kinds of chorizo Spanish style which is a cooked/smoked product more like a salami and Mexican style which is a raw ground pork product with great seasonings – basically just taco meat in itself. It can be a bit fatty, so I like to mix it 50/50 with ground beef and add more seasonings and some veg. The mix freezes well either in (link) Mission style burritos, or on its own for later quick uses.

Gather the ingredients. 1 pound Mexican style chorizo, 1 pound ground beef, sweet peppers, jalapenos, I had some chipotles left in the freezer, onion, garlic, tomato paste, fresh cilantro and seasonings.

Weigh out a pound of ground beef. From the 3 pound pack one pound for taco meat, one for meatballs, and one left for whatever we choose. Get the meats browning in a large pan.

Chop 1/2 a medium onion. Once the meats are nicely browned add the onion to the pan. Reduce heat to a simmer.

Chop the jalapeno, more or less to taste. Cooking them down mellows them somewhat so leave the seeds and ribs in if you like a bit more kick.

Prep the mini-peppers. I have found that using a spoon to scrape out the ribs and seeds works best. Chop a couple cloves of garlic and add to the pan.

Toss in the chipotles and a couple tablespoons of tomato paste.

About 1/2 tablespoon of seasonings, jalapeno powder, cumin, coriander, oregano, cilantro, salt and pepper. Taste and adjust to your liking.

Chop a good handful of fresh cilantro. Most of the bunch as it wont last long so use it up!

Use for (link) Mission style burritos, portion and store the rest in the freezer.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.