I used to hate chorizo. Every time I had it it was so greasy, with very little texture and just…not my favorite by any means. When we moved closer to San Antonio my opinion quickly changed. Chorizo and potato tacos were my new favorite, although they were still pretty greasy and not the healthiest. I tried to find a store-bought chorizo while we were on a Whole30 to make breakfast taco bowls, but I could only find brands with sugar and other additives I didn’t like/weren’t compliant. So I said to myself, “Self, get some ground pork and spices, and make yo own!” and I did. It has become something that I make almost every Sunday for brunch and for the week ahead.
David always makes sure we have the ingredients and takes it to work almost every day for breakfast. Sometimes his coworkers even come in and ask what he’s cooking because it smells so good, and every once in a while he’ll give out some samples. You can serve as tacos in a grain-free tortillas or tortilla of choice, with any other ingredient you want (hint: air fried/roasted diced whatever kind of potato you have on hand). You could also serve it on a bed of greens for a breakfast salad with a fried egg and some avocado! Whichever you do, don’t forget a dash of hot sauce/salsa if you like that sort of thing!
My favorite Sunday treat is a couple of tacos with Siete tortillas , chorizo, air fried diced potatoes, No Crumbs left Marinated Onions , and sometimes,a little cheese. Finished off with your favorite hot sauce, or my homemade arbol salsa (recipe coming soon)! Pour some coffee, a matcha latte, or a mimosa, and your Sunday brunch will be complete!
Julie’s Chorizo-Paleo, Whole30, Keto Friendly
- 2 lbs ground pork
- 2 Tbsp olive oil or NoCrumbsLeft marinated onion oil
- 2/3 cups white vinegar
- 2 cups water
- 1 Tbsp salt
- 2 tsp red pepper flakes
- 1 tsp cumin
- 1/4 tsp cayenne
- 2 tsp chili powder
- 1 Tbsp paprika
- 2 tsp dried oregano
- 2 tsp garlic powder
- 1 tsp chipotle powder
- Mix seasoning mix into medium bowl
- Heat oil in a deep skillet over medium high heat (do not use cast iron because of the vinegar you will use)
- Add ground pork and sear till brown for 5 minutes, stirring once or twice
- Pour seasoning into pan and stir to combine
- Add vinegar and water and bring to boil
- Reduce to simmer and continue till all liquid is evaporated
- Cook for 3-5 more minutes until slightly crispy
- Drain chorizo in strainer over a large bowl if there is still a lot of grease left in the pan.
- Serve in breakfast tacos, or on a bed of greens with some avocado for a delicious breakfast salad!