💚 Go Green or Go Home: The Story Behind Chorizo Verde
🌮🔥 Happy Taco Tuesday, Fam! 🔥🌮
Guess who’s back in the taco lab with us? The legend himself — Chef Rick Bayless! 👨🍳💚
When Rick first stumbled upon green chorizo in Toluca (yep, the taco capital in the mountains outside Mexico City), he was shook. Chorizo was supposed to be red, right? Cranberry-colored, chile-fueled, and vinegar-spiked. But Toluca said, “Hold my taco.”
Turns out, chorizo verde swaps red chiles for green ones — and adds fresh herbs like cilantro and parsley for that deep, earthy green magic. The result? Juicy, vibrant, and totally next-level.
👇 Scroll down to make this color-twisting, flavor-popping taco masterpiece yourself.
Cheers & hot sauce,
~ The Taco Tuesday Crew 🌶️✨
Green Chile Chorizo Tacos
Recipe By: Chef Rick Bayless
🌶️ Fun Fact: Chorizo dates back to Spain’s 1500s—originally seasoned with smoked paprika after Columbus brought peppers home from the Americas. 🌍🔥
🌶️ What You’ll Need
1 large fresh poblano chile
4 garlic cloves, peeled and cut in half
1 or 2 fresh serrano chiles, stemmed and roughly chopped
1 medium bunch cilantro (tough lower stems cut off, the leafy parts roughly chopped)
1 medium bunch parsley (tough lower stems cut off, the leafy parts roughly chopped)
1 1/2 pounds ground pork (you’ll need pork that’s a little fatty—25 to 30%—and preferably coarsely ground)
3 tablespoons spinach powder
2 tablespoons light-flavored vinegar (rice wine vinegar is a winner)
2 teaspoons table salt
16 warm corn tortillas
1 generous cup Frijoles Refritos (recipe linked above)
1 large avocado , cut into 16 slices
1 generous cup salsa, I like salsa verde
🔥 How To Make The Magic
🌿 Step 1: Bring the Heat
🔥 Roast your poblano directly over the flame (or under a broiler) ‘til it’s blackened and blistered — about 5 to 10 minutes.
✨ Cool, peel, and de-seed it, then toss it in a food processor with garlic, serrano, cilantro, and parsley.
💥 Pulse until you’ve got a chunky green magic paste.
🥩 Step 2: Mix It Up
In a big bowl, mix ground pork with your green seasoning, spinach powder, vinegar, and salt.
👋 Hands in — no spoons here.
💚 Pro tip: Make it a day ahead for deeper, bolder flavor. (It freezes beautifully too!)
🔥 Step 3: Cook + Build
Crumble the chorizo into a hot skillet and cook 8–10 minutes, ‘til it’s sizzling and golden on the edges.
🌮 Smear beans on a tortilla, pile on the chorizo, top with avocado and salsa.
💋 One bite = pure taco bliss.
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