Crisp potato cubes and super flavorful chorizo make an ideal taco filling.
The real key with cooking chorizo? Cook it until you think it's done, then cook it some more. And some more. And still more. Nope, not quite done yet, keep going.
By cooking the chorizo way past the point where you think it's ready, you slowly reduce the liquid that the pork expresses. As the liquid evaporates, the flavorful fat that was initially locked into a creamy, stable emulsion will break out. This is a good thing, and if you listen carefully, you should hear a distinct difference in the noise coming from the pan.
The vinegar, on the other hand, lowers the pH of the water. Pectin, the carbohydrate-based glue that holds vegetable cells together is much harder to break down in lower pH environments, which means that while your starch is gelatinizing, your potatoes will maintain their shape without running the risk of breaking down or collapsing.
Canada Latest News, Canada Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Overstuffed Twice-Baked PotatoesEmeril Lagasse’s Overstuffed Twice-Baked Potatoes practically burst with bacon-and-sour-cream stuffing, even before being baked with a cheddar cheese topping.
Read more »
Impulse Buys That Were Totally Worth It According to Reviewers'Probably the best impulsive purchase I've ever made.'
Read more »
Garlicky Spaghetti with Mixed GreensThis best-ever dish is equal parts pasta to greens. Get the recipe at Food & Wine.
Read more »
The Best Places To Buy Kitchen ProductsOnly the best of the best when it comes to cookware, bakeware, kitchen tools, and more.
Read more »
I've Became a Person Who Brags About Brussels Sprouts TacosI know. I know. But these vegetarian tacos are too good to quit.
Read more »