Fresh Chorizo Tacos

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 1 lb boneless lamb shoulder, with plenty of fat or 1 lb lamb butt, with plenty fat
• 4 garlic cloves
• 3 tablespoons chopped onions
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 2 tablespoons ground guajillo chilies or 2 tablespoons new mexico chilies
• 1 tablespoon ground cumin
• 1 teaspoon dried whole mexican oregano, rubbed to a powder
• 1 teaspoon crushed hot chili pepper
• 3 tablespoons vinegar
• 2 tablespoons canola oil
• fresh corn tortilla, warmed
• mexican crema, creame fraiche or sour cream
• diced onion
• chopped cilantro
• shredded iceberg lettuce or green cabbage

Recipe

• 1 make the chorizo: set up a meat grinder with the finest disk. cut the meat into cubes and grind once; then pass through again. for a ver fine, almost pasty texture, grind the meat a third time. (if you don't have a grinder, ask your butcher to do this for you.).
• 2 in a mini food chopper or food processor, pulse together the garlic, onion, and salt to a paste. blend in the pepper, ground chile, cumin, oregano, and crushed chile. blend in the vinegar. scrape into a bowl. add the lamb and mix well. knead until the meat and seasonings are well mixed. the sausage may be used right away, but it tastes better after a night in the refrigerator.
• 3 to serve, heat the oil in a medium frying pan and fry the chorizo until browned and crumbled into small pieces. top each tortilla with a large dollop of crema and sprinkle with the chorizo, onion, cilantro, and lettuce.