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

1. 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.

2. 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.

3. Place lettuce leaves on a large serving platter. Divide chorizo mixture evenly among lettuce leaves; sprinkle servings evenly with cilantro and onion.

4. 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.

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