Chorizo-Calabaza Tacos

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  • Makes: 12 servings
  • Serving Size: 1 taco
  • Yields: 3 cups meat
  • Start to Finish: 25 mins
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Chorizo-Calabaza Tacos
Ingredients
1
pound ground pork
1/2
cup chopped onion (1 medium)
1 1/4
cups thinly sliced zucchini (1 medium)
1
cup salsa
2
teaspoons ground pasilla or ancho chile pepper
1
teaspoon dried Mexican oregano or regular oregano, crushed
1/2
teaspoon ground cumin
1/4
teaspoon ground cinnamon
12
6-inch corn tortillas, warmed
 
Snipped fresh Italian (flat-leaf) parsley
 
Shredded queso Oaxaca or crumbled queso fresco
Directions
  1. In a large skillet cook pork and the 1/2 cup chopped onion over medium heat until browned, using a wooden spoon to break up pork as it cooks. Drain off fat. Add zucchini, salsa, ground chile pepper, oregano, cumin, and cinnamon to pork mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, until the liquid becomes a saucelike consistency (but not soupy )filling and the zucchini is tender.
  2. Serve pork-zucchini mixture in corn tortillas. Top mixture with additional chopped onion, parsley and cheese.
Nutrition Facts (Chorizo-Calabaza Tacos)
    Per serving:
  • 163 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 35 mg chol.,
  • 152 mg sodium,
  • 11 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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