Categories: Mexican
Ingredients
- 1 cup white vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 2 tsp kosher salt, divided
- 1 cup matchstick carrots
- 4 garlic cloves
- 1 jalapeno, thinly sliced
- 8 oz. loosen fresh Mexican chorizo
- 4 oz. ground pork
- 2 tbsp. olive oil
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- 8 butter leaves or Bibb lettuce leaves
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced white onion
- 1/4 cup Mexican crema
Directions
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Combine vinegar, 1 cup water, sugar, and 1/2 tsp salt in a medium saucepan. Bring to a boil over medium-high, whisking until sugar is completely dissolved. Remove from heat. Place carrots, garlic, and jalapeno slices in a medium bowl; pour hot vinegar mixture over carrot mixture. Let stand at room temp 15 minutes, stirring occasionally.
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Combine chorizo, pork, olive oil, cumin, chili powder, and remaining 1 1/2 tsp salt in a medium bowl; stir until well incorporated. Heat a large nonstick skillet over medium-high. Add chorizo mixture to pan; cook, stirring to crumble, until just cooked through, 5-7 minutes. Remove from heat; drain drippings from the skillet.
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Place lettuce leaves on a large serving platter. Divide chorizo mixture evenly among lettuce leaves; sprinkle servings evenly with cilantro and onion.
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Drain liquid from carrots and jalapenos; discard garlic. Top each wrap evenly with carrot mixture; drizzle each with 1 1/2 tsp crema. Serve immediately.