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Pastured Pork Chorizo Tacos by Chef James Clarke

As part of our efforts to get more engagement around our farm, we decided to reach out to chefs to use our meat to create exciting and delicious dishes for you Chef James Clarketo try for yourself. We're calling it the Grass Fed Eats Chef Challenge. Super creative...but at least it gets the point across. Chicago native, Chef James Clarke, is kicking this fun initiative off with a simple dish of delicious tacos. But before we take a dive into this dish let's learn more about Chef Clarke.  

James Clarke has been working as a chef in Chicago’s bustling restaurant industry for the last ten years.  Classically trained, James’ background has been focused mainly on Italian cuisine, with stops in Hungarian and Czech.

James has worked in some of the best-regarded establishments in Chicago. The small plates sharable Davanti Enoteca, the intimate New American Café 103, and the Michelin rated Bohemian House have given James a well-rounded approach to food. 

“Farm to table and sustainable fishing is the only way to cook.  Cooking is an act of life, so many people take it for granted.  They don’t care and put no love into it.  That’s what its all about, love.”

 

 

 

Chorizo Tacos

Ingredients

Corn/Flour Tortillas
Pickled Jalepeno
Pickled Red Pepper
Pickled Red Onion
Cojita Cheese
Chipotle Lime Creme

Special Instructions

Pickled Red Onion
  • 2 cups red wine vinegar 
  • 1 cup water 
  • 2 tbsp salt (preferably kosher)
  • 1 tbsp sugar
  • 1 tsp black pepper corn
  • One red onion, julienne
  1. Place sliced onion into a mason jar and set aside. 
  2. In a small pot combine the vinegar, water, salt, sugar, and peppercorn. Bring to a boil, and let cool 10 minutes.  
  3. Pour over the red onion and let pickle sit another 10 minutes. 
  4. Seal and refrigerate. Pickles will be ready in 24 hours, but he the longer the better. 
Pickled Red Pepper
  • 2 cups rice wine vinegar 
  • 1 cup water 
  • 2 tbsp salt (preferably kosher)
  • 1 tbsp sugar
  • 1 tsp black peppercorn
  1. One red pepper, julienne
  2. Place sliced pepper into a mason jar and set aside. 
  3. In a small pot combine the vinegar, water, salt, sugar, and peppercorn. Bring to a boil, and let cool 10 minutes.  
  4. Pour over the red pepper and let pickle sit another 10 minutes. 
  5. Seal and refrigerate. Pickles will be ready in 24 hours, but he the longer the better. 

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