x BREDDOS Toluca-style Red Chorizo 500g

We’re buzzing to have teamed up with our favourite amigos Nud and Chris, the visionaries behind the legend that is Breddos, one of the most acclaimed taco restaurants in London.

With a vibe and a menu inspired by the roadside taquerias they encountered in Mexico, Breddos is all about food that’s vibrant, tactile and real. This authentic and spicy Toluca-style Red Chorizo was the perfect collaboration.

We’ve matched the quality of Swaledale’s shoulder and belly of free range, dry-aged Middle White pork, and married it with a secret Breddos spice blend, to create a traditional Mexican chorizo, a raw pork sausage that requires cooking before eating.

Laced with coriander seed, ancho chilli and other fragrant Mexican spices, this is leagues above your average chorizo and is sensational when crumbled into tacos or served alongside your eggs and bacon for a spicy breakfast! Buen provecho amigos!

🌶️ Uncooked chorizo is softer to the touch and when cooking releases a delicious, spicy, red oil which comes from red chilli peppers.

🇲🇽 Mexican chorizo was first produced in Toluca and differs from Spanish chorizo which is cured.

Chef Val Warner inspires:
"x BREDDOS Toluca-style Red Chorizo stays very true to what you’d expect to find in that central American land of wonderful food and cooking. Very different from Spanish chorizo, the sausage must always be cooked from raw, the consistency much crumblier and akin to a more conventional sausage with a flavoursome mince in the skin. It is not a sliceable cured sausage with a large fat content. Vinegar is an important ingredient and one that makes such a sausage so delicious. The spicing uses different chillies whilst clove, in no way overpowering, is essential.

I love Mexican chorizo and as a voracious consumer of tacos, eat a lot of them.

Cook onions very slowly with cumin, dried oregano and black pepper, add in some parboiled potato, cubed smallish, and crumble in a good amount of the chorizo. Continue to cook until the potato is soft and the chorizo cooked and starting to catch. Serve in small corn tortillas with a green salsa being my preferred approach. For the salsa simply whizz up fresh jalapeños with a small bunch of fresh coriander, lime juice, a little groundnut oil and salt. Stir in some tender sweet raw onion.

Chorizo, potato and onion tacos with a green salsa is Mexican for sausage and beans on toast. Unsweetened gooseberries can be a delicious replacement in the absence of green tomatoes for the salsa.

In a breakfast taco with hard boiled eggs, seasoned avocado and chilli sauce plus a scattering of toasted pumpkin seeds and served with a lime wedge and this is a fabulous start to the day."