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Chorizo-Calabaza Tacos

Makes: 12 servings
Serving size: 1 taco Yield: 3 cups meat
Start to Finish 25 mins
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
  •  Chopped onion
  •  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)
  • Servings Per Recipe 12,
  • cal. (kcal) 163,
  • Fat, total (g) 9,
  • chol. (mg) 35,
  • sat. fat (g) 2,
  • carb. (g) 11,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 2,
  • pro. (g) 11,
  • vit. A (IU) 340,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 152,
  • Potassium (mg) 252,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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