Estimated read time: 1-2 minutes
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Red Iguana Chef Matt Hewitt shows us how to make their signature dish, Tacos Don Ramon.
INGREDIENTS:
1 DOZEN WHITE CORN TORTILLAS
2 LBS DICED TOP SIRLOIN-PORK CHORIZO BLEND, CHORIZO RECIPE FOLLOWS(USE 1 ½ LBS OF TOP SIRLOIN TO ½ LB OF CHORIZO)
½ HEAD SHREDDED ICEBURG LETTUCE
AVOCADO SAUCE (recipe below)
PICO DE GALLO
COTIJA CHEESE
AVACADO SAUCE RECIPE:
2 each avocado
1/2 cup cilantro, stemmed
1 jalapeno
1 large anaheim chile
1/4 medium white onion
2 cloves garlic
1/2 to 3/4 cup water
Salt & Pepper to taste
DIRECTIONS: In a blender combine all ingredients and puree until smooth. Use the water as needed to create a smooth consistency, similar to an emulsified dressing, season with salt and pepper to taste.
PORK CHORIZO RECIPE
1/2 pound ground pork
1 tsp ground marjoram
1 tsp ground thyme
2 tbsp cayenne pepper
2 tbsp paprika
2 tbsp granulated garlic
2 tbsp granulated onion
1 tsp ground black pepper
1/2 tsp ground oregano
1 bay leaf
1/2 cup distilled white vinegar
1 cup oil(canola, soy or other unflavored oil
DIRECTIONS: In a medium mixing bowl combine all ingredients except for ground pork and combine will using a slotted spoon or wire whisk. Add in ground pork and mix well until the pork is completely incorporated in to the spice mixture. Allow to marinate for a minimum of 8 hours-over night is preferred.
