Fresh Chorizo Tacos

• Homemade chorizo
• 1 lb boneless pork shoulder, with plenty of fat or 1 lb pork butt, with plenty fat
• 4 garlic cloves
• 3 tablespoons chopped white onions
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 2 tablespoons ground guajillo chilies or 2 tablespoons new mexico chilies
• 1 tablespoon ground cumin
• 1 teaspoon dried whole Mexican oregano, rubbed to a powder
• 1 teaspoon crushed hot chili pepper
• 3 tablespoons white vinegar
• To serve
• 2 tablespoons canola oil
• fresh corn tortilla, warmed
• Mexican crema, creame fraiche or sour cream
• diced white onion
• chopped cilantro
• shredded iceberg lettuce or green cabbage

1. Make the chorizo: Set up a meat grinder with the finest disk. Cut the meat into cubes and grind once; then pass through again. For a ver fine, almost pasty texture, grind the meat a third time. (If you don't have a grinder, ask your butcher to do this for you.).
2. In a mini food chopper or food processor, pulse together the garlic, onion, and salt to a paste. Blend in the pepper, ground chile, cumin, oregano, and crushed chile. Blend in the vinegar. Scrape into a bowl. Add the pork and mix well. Knead until the meat and seasonings are well mixed. The sausage may be used right away, but it tastes better after a night in the refrigerator.
3. To serve, heat the oil in a medium frying pan and fry the chorizo until browned and crumbled into small pieces. Top each tortilla with a large dollop of crema and sprinkle with the chorizo, onion, cilantro, and lettuce.

pork shoulder, garlic, white onions, kosher salt, fresh ground black pepper, ground guajillo chilies, ground cumin, oregano, hot chili pepper, white vinegar, canola oil, corn tortilla, sour cream, white onion, cilantro, green cabbage

Taken from www.food.com/recipe/fresh-chorizo-tacos-298447 (may not work)