For this recipe, you need fresh chorizo (which is easy to make at home if your local butcher doesn’t have it; you’ll find my recipe here). If you find fresh chorizo in casings, it is easy enough to take the meat out. Do not, however, use the chorizo in plastic casing that you find in some Latino markets. It is very very greasy, doesn’t have the right texture when cooked, and includes ingredients you really don’t want to know about.
Chorizo Zucchini Tacos with Cheese Curds & Hot Sauce
