Pork Chorizo Tacos

Directions

1. Spoon cooked Chorizo into taco shells and sprinkle with cheese. Top with Chipotle Cara Cara slaw, garnishes and serve immediately.
2. Break apart dried chilies and discard seeds and stems. Heat olive oil in a medium pot over moderate heat and add the white onion. Sauté, for 3 to 4 minutes and add the garlic, cloves, cinnamon stick, and cumin seeds and sauté, another 2 minutes, stirring frequently. Add the chilies and sauté, another minute before adding the water and salt and bringing to a simmer. Reduce the heat to low and simmer the mixture until the water is reduced by half. Remove cinnamon stick, allow to cool slightly, place into a blender and blend until smooth. Press through a fine-mesh strainer and reserve.
3. Place cabbage, mango and onion in a large bowl. Emulsify Chipotle olive oil with Fustini&rsquo,s Cara Cara Vanilla balsamic and salt and pepper by shaking them together in a jar with a tight-fitting lid. (alternatively, whisk together in a small bowl.) Pour the vinaigrette over the vegetables and stir thoroughly.
4. Place ground pork into a large bowl. Combine salt, oregano, paprika, cayenne, Jalapeno Lime balsamic, pepper, water and Adobo in a small bowl and mix well. Pour over the pork and mix thoroughly with your hands. Cook over moderately low heat until pork is browned and all moisture is gone. Use immediately.