This is one of the most popular dishes on the menu at Coal Rooms, but it works so well at home. Once you’ve nailed the green chorizo it can go into so many other dishes and just gets better with time. It works with our ethos of using every part of the animal as we tend to use this with leg and the excess fat from the pigs we get in.
Prep time: 30 minutes
Cooking time: 20 minutes
Serves: 4
2 tsp black peppercorns
2 tbsp coriander seeds
1 tsp Mexican oregano
2 tsp cumin seeds
10 whole cloves
17 cloves garlic, peeled
2 tbsp fine sea salt
6 fresh jalapeños
130ml sherry vinegar
2 bunches coriander
2 packs Frazzles
1kg fatty pork mince
1 red onion
2 limes, juiced
30ml red wine vinegar
30g caster sugar
8 x 10cm corn tacos
In a pan on a medium heat lightly toast the peppercorns, coriander seeds, oregano, cumin and cloves until you can smell the spices, allow to cool slightly then grind to a fine powder.
In a blender, blitz the garlic, salt, jalapeños, sherry vinegar and coriander to a rough paste, and mix really well with the pork mince and the spice mix. For a better taste, allow to sit and the flavours to get to know each other (it’s best left overnight).
Finely dice the red onion and mix with the red wine vinegar, sugar and lime juice for a quick pickle. In a blender blitz the packs of Frazzles to a fine powder.
Fry the green chorizo in a pan with a little oil for four to five minutes until cooked through. If you have an electric hob, turn it on to a medium heat and warm the tacos on each side for 10 seconds. Alternatively, warm them in a dry frying pan for 10 seconds on each side.
Place the green chorizo on top of the tacos, then finish with the pink pickled onions and the Frazzles.
Sam Bryant is the head chef at Coal Rooms, Peckham, London
