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It isn't Tuesday, but as Rach says, isn't any night a good night for tacos?! She made these with John in mind. "Pork, you guys know, next to scotch and the dog, is John's favorite thing." So, she doubles up on his protein of choice here, spicing up ground pork with fresh chorizo. Of course, she adds, you can use all beef instead or beef and chorizo or plant-based options. They will all be great (especially topped with the smoky three-chile salsa), but we know which version John will be happiest eating! 

Pro Tip from Rach: Why heat the taco shells with cheese in the bottom? Not only does that toast the shells and bring out their fullest flavor, it melts the cheese, which creates a "buffer" against the juices in the filling. 

For more taco recipes, check out Rach's Chile Verde Tacos de Picadillo and Crispy Fish Tacos.


For the Pork Filling:
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 pound ground pork
  • Salt and pepper
  • 2 teaspoons ground sage
  • 2 cloves garlic, chopped
  • ½ pound fresh chorizo
  • 1 cup chicken stock or water
For the Salsa:
  • 5 chiles de arbol, seeded and stemmed
  • 3 EACH ancho and guajillo chile peppers, seeded and stemmed
  • A thin curl of orange skin
  • 1 ½ cups chicken stock
  • 1 tablespoon olive oil
  • 1 small red onion, finely chopped
  • Pinch of cinnamon or smoked cinnamon
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 2 cloves garlic, chopped
  • One 14-ounce can fire-roasted diced tomatoes
  • A small handful of cilantro, chopped
  • 1 lime
For the Guacamole:
  • ½ small white onion, finely chopped
  • 1 red chile pepper, finely chopped
  • 1 small jalapeno pepper, seeded and chopped
  • 1 clove garlic, grated
  • Salt
  • Juice of 1 lime
  • 2 Haas avocados, pitted and scooped from skins
  • 2 tablespoons cilantro, finely chopped
To Serve:
  • 12 large hard-shell corn tacos
  • 2 cups shredded sharp yellow cheddar
  • 2 cups shredded red cabbage


Serves: 4


For the pork filling, heat olive oil in a cast-iron skillet over medium-high and soften onion. Add the pork and season the meat with sage and garlic, then add the chorizo and brown and crumble. Add the stock and keep warm on simmer.

Rachael Ray 12.5-Inch Deep Frying Pan with Helper Handle

Rachael Ray 12.5-Inch Deep Frying Pan with Helper Handle

Rachael Ray

Preheat oven to 375°F.   

For the salsa, toast chile peppers and orange peel in a pot over medium-high heat until fragrant, 3 to 4 minutes. Add stock and simmer at low boil to soften the peppers, then puree in food processor or blender. Meanwhile, heat olive oil in a skillet over medium-high heat, add red onions and soften a bit, then add cinnamon, cumin, salt and pepper, garlic, tomatoes and cilantro and combine with pureed chiles. Finish with the juice of 1 lime. 

For the guacamole, in a bowl, combine white onion, red chile, jalapeno, garlic, salt and lime juice. Add avocados and cilantro and mash. 

Warm tacos shells lined with shredded cheese for 5 minutes. Fill with pork, then top with cabbage, salsa and guac.