8 oz. ground pork
2 oz. Mexican chorizo, sliced
3 c. sliced onions
2 c. sliced peppers
1/2 t. cumin
1/2 t. chili powder
Cook the pork and chorizo until browned. Remove with a slotted spoon and set aside.
In the same pan, add the onions, peppers, cumin, chili powder and salt. Cook until tender. Return pork mixture to the pan and cook for a few more minutes.
Serve in a tortilla and top with the various toppings.
This was a great way for me to use up a lot of the leftover ingredients I had in my refrigerator from last week’s paella making adventure!
2 boneless skinless chicken breasts, cut into small pieces
1-2 chorizo sausages, skinned and chopped
1 bunch kale, center rib removed and chopped
1/2 marinara sauce
Polenta, cooked according to package directions
Saute the chorizo and chicken breasts in some olive oil. Once browned, add the kale and the marinara sauce. Season with salt and pepper. Cook until everything is cooked through and the kale is softened.
Serve over polenta!