Fresh Chorizo Tacos 1 pound ground pork  2 teaspoons kosher salt  2 teaspoons minced garlic 1/2 tablespoon sweet paprika 2 chipotles in adobo, minced  1/4 teaspoon ground coriander 1/2 teaspoon dried oregano, crumbled 2 teaspoons cider vinegar  2 tablespoons vegetable oil 12 tortillas, warmed Tomato salsa, chopped white onion, cilantro and lime wedges, for serving In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. In a large skillet, preferably cast-iron or nonstick heat the oil until shimmering. Add the chorizo mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer. Transfer the chorizo mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges. Fresh Chorizo Tacos 1 pound ground pork  2 teaspoons kosher salt  2 teaspoons minced garlic 1/2 tablespoon sweet paprika 2 chipotles in adobo, minced  1/4 teaspoon ground coriander 1/2 teaspoon dried oregano, crumbled 2 teaspoons cider vinegar  2 tablespoons vegetable oil 12 tortillas, warmed Tomato salsa, chopped white onion, cilantro and lime wedges, for serving In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. In a large skillet, preferably cast-iron or nonstick heat the oil until shimmering. Add the chorizo mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer. Transfer the chorizo mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges.

Fresh Chorizo Tacos

1 pound ground pork 
2 teaspoons kosher salt 
2 teaspoons minced garlic
1/2 tablespoon sweet paprika
2 chipotles in adobo, minced 
1/4 teaspoon ground coriander
1/2 teaspoon dried oregano, crumbled
2 teaspoons cider vinegar 
2 tablespoons vegetable oil
12 tortillas, warmed
Tomato salsa, chopped white onion, cilantro and lime wedges, for serving

In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar.

In a large skillet, preferably cast-iron or nonstick heat the oil until shimmering. Add the chorizo mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer.

Transfer the chorizo mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges.