Chorizo was one of the best sausages ever invented. Thank you Spain for getting the chorizo movement started. In our modern world not only does Spanish chorizo exist but there’s also Portuguese, Goan, Filipino, Cajun, Mexican, Puerto Rican, Panamanian, Dominican and a ton of South American varieties. This pork sausage has spread around the world and there are many different types. Though I haven’t tasted them all, I’ve yet to come across a chorizo that I didn’t like.
Growing up I only knew of one type of Mexican chorizo: a mild, vibrant red coloured sausage that has to be removed from the casing before cooking. I never knew that, across Mexico, families have their own special recipes. Ingredients such as chiles, vinegar, the use of achiote (aka annatto), spices and meats can vary greatly from family to family and from one Mexican region to another. Did you know that there’s even a green Mexican chorizo? Yep! I’ve yet to try it but am intrigued by the colour and ingredients.
I think the most misunderstood part of Mexican cuisine is that many think it is the exact same recipes and ingredients in each corner of Mexico. My country is a big land with many different cultures, ingredients and variations in cooking methods. A perfect example of this is the use of cumin. This smoky spice isn’t used as extensively in Mexican cuisine as it is in Tex-Mex recipes — However, it is used in many Central and Northern Mexican regional recipes. And when it comes to chorizo recipes, it is always included.
Because my family is from the state of Jalisco, I am highly influenced by those ingredients and local recipes. I now live in the state of Quintana Roo and have begun learning about the local ingredients and regional food variations. Having lived abroad and traveled to many countries has also influenced the way I cook.
For me, one of the best parts of cooking is the ability to play with food and allowing my recipes to be influenced by my culture and all of the different countries I’ve lived in and traveled to.
These chorizo and spinach tacos are obviously Mexican. Though you might not find this combination at your local taqueria, it is a combination that I wanted to taste. The results did not disappoint. The meal is a simple one — but not in terms of taste. Mexican chorizo is always overflowing with a delectable taste and scent, spinach adds a creamy earthiness, the onions add a crunch, cilantro adds a freshness and the salsa adds the tangy punchiness to the tacos. In my world this is a heavenly meal.
- 300 gms or 10.5 oz of Mexican pork chorizo (you can make your own)
- splash of olive oil or oil of choice
- spinach*, to taste
- a pinch of sea salt
- corn tortillas
- finely chopped white onion
- finely chopped cilantro
- green salsa or salsa topping of your choice
- Add a splash of oil to a large frying pan — you only need a tiny bit to get the chorizo going. If your chorizo has a plastic casing: completely remove it before cooking. If your chorizo has a natural casing: Either squeeze the chorizo out into the frying pan or roughly chop it up before adding to pan. Fry the chorizo until it is cooked through and darker in colour. While you are cooking the chorizo make sure to keep breaking it up until you achieve a fine mix like that of ground meat. Once cooked through, completely drain off all of the oil from the pan.
- Add the fresh or defrosted and squeezed spinach to the pan and mix into the chorizo. Sprinkle in the sea salt. Cook until the spinach has wilted and warmed up. Turn off heat and set aside. Warm up the tortillas and scoop a couple of tablespoons into each tortilla. (You may double up on the tortillas if desired.) Top with chopped cilantro, onion and salsa. Serve with a side dish if desired and enjoy!
Did you notice the glass bottle? That is my husband’s contribution to our meal. (hehe) It is IBC cream soda. We never drink soda but it has been …15 years since he last had this one and he couldn’t resist buying some. So instead of an agua fresca we drank cream soda alongside our tacos. Not too bad!
Thanks for stopping by, I hope you have a fantastic weekend! And here’s a little Mexican humour to get the weekend off to a fun start. (Rough translation: My body says gym and my heart say “tacos with everything, please.”)