Prepare these rich res skirt heels or slingands, enjoy them with your family or friends.
This is an article offset by ALDI.
We love tacos; like good Mexicans, I think we make tacos of almost everything and it doesn't matter if it's lunch, lunch or dinner.
But there are some kind of tacos that should not be missing, for dinner or weekends with friends; like these tacos of arrachera and chorizo that look very good.
The taste reminds me of the stopped or street tacos that we ate on weekends in my country, my children love them and I prepare them often.
The combination of flavors of the arrachera and chorizo is delicious, I assure you that you will love it. They can be combined with roasted onion, but personally I prefer the raw onion with lemon, tomato, coriander and of course hot sauce!
All these ingredients I could find in ALDI, I was surprised by the rich flavor of the pork chorizo brand Pueblo Lindo, the exclusive brand of ALDI and the marinated fajita also has very good flavor.
Prepare the tacos of arrachera and chorizo; If you're going to have a party or invited to dinner, you can cook the meat and chorizo from a day before, just like the vegetables, chop them and refrigerate them; so on the day of the party you just heat the meat, torttilas and guns the quiza!
Have you tried these tacos before? What would you add to them?
Tacos de arrachera and chorizo
Make for 13 tacos
1 1/2 pound or 3/4 kg of arrachera or marinated fajita Pueblo Lindo
1 cute village pork chorizo
13 tortillas Pueblo Lindo
1 1/2 onions
1 cup coriander
2 lemons (juice)
2 tablespoons oil
Chop half an onion (reserve the rest) tomato and coriander, add the juice of the two lemons, mix and separate.
In case the slab has a lot of skin, we remove it.
Fillet the meat so that it is not so thick and cut in half or in medium pieces so that it fits in the comal or pan where it is to be cooked. ( if it's charcoal grill, it tastes much better).
Heat the oil in a frying pan over medium high heat.
Place the piece of arrachera or marinated fajita Pueblo Lindo and let cook for four or five minutes on each side.
Remove from the heat, place on a plate and let stand for about two minutes, after this time we cut the root in strips, in the opposite direction to the fibers of the meat.
Slice an onion and fry it in the same pan where we cook the meat, until the onion is clear.
In another frying pan, we fry the Pueblo Lindo pork chorizo, until cooked through, usually until it changes to a dark color or looks fried.
When the chorizo is ready; add together with the meat, to the pan where we have the onion, mix quickly and remove from the heat.
We heat the Pueblo Lindo tortillas, which can be corn or flour, as you prefer.
We formed the tacos, stuffed with the mixture of arrachera and chorizo, added the tomato, onion and coriander that we had separated; you can add the roasted onion or place it on one side of the plate.
They are served hot, with salsa verde or red sauce.
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