These chorizo hash tacos are like a wholesome taste from home. Almost any chorizo can be even tastier with a little extra punch of flavour thanks to some Mexican Twists. Add to that a delicious pickled cabbage and a really good salsa verde over real corn tortillas and enjoy an amazing, and easy, Mexican feast at home.
Chorizo Hash
-350g soft chorizo
-2 cups potatoes, finely diced
-⅓ medium onion, finely diced
-1 large garlic clove, finely minced
-2 to 3 tbsp Diced Chipotles in Adobo
-1 tbsp tomato paste
-½ tsp oregano
-½ tsp smoked paprika
-salt and pepper to taste
-½ cup tomato sauce
-water or chicken stock if needed
1 Set a large pan to medium-high heat and add the chorizo, without the sausage skins, once hot. With the help of a fork or the back of a spoon press the chorizo to break it down while it cooks into small pieces. Cook for a further five minutes.
2 Add the diced onions and cook for three minutes before adding the crushed garlic, cook for a few seconds and add the tomato paste next. Stir and cook it for a further three minutes and add the chipotles in adobo, oregano, paprika and salt and pepper to taste. Combine everything and cook for five minutes.
3 Add the potatoes and the tomato sauce. Stir and combine everything and bring to a simmer. Bring the heat to the lowest setting, cover the pan and cook for 20 minutes or until the potatoes are thoroughly cooked.
4 Add a little bit of water or chicken stock if needed so it doesn’t dry out. The hash should not be too watery. Adjust seasoning to taste and keep hot.
Quick Pickled Cabbage
-½ small cabbage, finely sliced
-1 cup vinegar
-½ cup water
-2 tbsp lemon juice
-½ tsp salt
-4 peppercorns
-½ tbsp Tajin or Piko Pikin
1 Wash and drain the sliced cabbage and place it in a bowl.
2 Heat the vinegar, water, lemon juice, salt and peppercorns and bring to a simmer. Turn off the heat immediately and pour over the cabbage. Add the Tajin or Piko Pikin and toss to coat the cabbage. Allow it to cool down before transferring it to a jar.
3 The cabbage is ready to eat once it has cooled down and it can be stored inside the fridge for over a week.
Chorizo Hash Tacos
-10 to 12 corn tortillas
-chorizo hash
-pickled cabbage
-creme fraiche
-crumbled feta cheese
1 Warm up the corn tortillas and keep them hot inside a tortilla warmer
2 Add plenty of chorizo hash to a tortilla and top with pickled cabbage, creme fraiche, crumbled feta cheese and plenty of salsa verde.
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