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Tacos de chorizo verde

From WikiTacos, the taco encyclopedia · Taco type
Also known as: Tacos de chorizo verde toluqueño, Green chorizo tacos

Tacos de chorizo verde are tacos of green pork sausage from the Toluca Valley in the State of Mexico, colored with tomatillo, green chiles, herbs and pumpkin seeds, and usually griddled and served with potatoes and onion.

Contents
  1. History
  2. The sausage
  3. Tacos
  4. Recipe
  5. Where to try it
  6. Reviews
  7. See also
  8. References

History

Toluca has been a sausage town since soon after the Conquest. In Mexico News Daily's account, Hernán Cortés had pigs in the Toluca Valley by 1525, and chorizo toluqueño was famous enough to appear in an elaborate edible pyramid assembled in Mexico City in 1713. The green version is far more recent. The same article dates it to the 1960s or 1970s, notes that its invention is often attributed to Texcalyacac, a municipality near Toluca, and points out that a 1976 book on the state's chorizos does not mention it at all. Today it is considered a specialty of the State of Mexico and a sought-after ingredient.

The sausage

Where red chorizo gets its color from ancho and guajillo chiles and paprika, chorizo verde takes its color from green ingredients. Mexico News Daily lists tomatillo, cilantro, oregano, bay leaf, pumpkin seeds and poblano, with serrano and jalapeño in many recipes. Each producer guards its own formula. Chilango, describing the green chorizo at Ricos Tacos Toluca in Mexico City, lists chile cuaresmeño, poblano, parsley, raisins and peanuts. Like Toluca's red chorizo it is a fresh sausage, so it is always cooked before eating.

Tacos

For tacos, the chorizo is squeezed out of its casing and cooked on the griddle until it crumbles and browns. Chilango describes how Ricos Tacos Toluca, founded in 2003 by Ted Oliver Rossano and Rosa González in the Centro Histórico, tops its green chorizo tacos with crisp fried potato and caramelized onion and finishes them with a range of salsas, from guacamole to a cooked red salsa. The stand also sells red chorizo, longaniza, cecina and queso de puerco. The pairing of chorizo and potato also turns up in the pambazo de chorizo con papas, which Mexico News Daily recommends as the classic way to taste Toluca chorizo.

Recipe

Makes About 12 tacos · Time: 20 minutes

Ingredients

  • 500 g fresh green chorizo (chorizo verde)
  • 2 medium potatoes, peeled and cut into 1 cm dice
  • 1 tablespoon oil
  • 1 white onion, thinly sliced
  • Salt
  • 12 corn tortillas
  • Salsa verde or roasted tomato salsa to serve

Steps

  1. Boil the diced potatoes in salted water for 5 minutes until just tender; drain well.
  2. Heat the oil in a large skillet and cook the onion slowly over medium-low heat until soft and golden, 12 to 15 minutes. Set aside.
  3. Remove the chorizo from its casing and cook it in the same skillet over medium heat, breaking it up, until browned and cooked through, about 8 minutes. Lift it out, leaving the fat.
  4. Fry the potatoes in the chorizo fat until crisp at the edges. Season with salt.
  5. Warm the tortillas, fill with chorizo, top with potatoes and onions and add salsa.

Green chorizo is sold in Mexican butcher shops and some supermarkets. It can also be scrambled with eggs.

Where to try it

Reviews

Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.

See also

References

  1. "State By Plate: The chorizo of México state". Mexico News Daily. Retrieved 2026-10-10.
  2. "Ricos Tacos Toluca, la meca de los taquitos de chorizo". Chilango. Retrieved 2026-10-10.
Categories: Pork tacos Sausage tacos State of Mexico cuisine Taco types