Taco truck lettuce wraps recipe

Ingredients

• 1 cup white vinegar
• 1 cup water
• ¼ cup granulated sugar
• 2 tsp kosher salt, divided
• 1 cup matchstick-cut carrots
• 4 garlic cloves
• 1 jalapeño, thinly sliced
• 8 oz loose fresh Mexican chorizo
• 4 oz ground pork
• 2 Tbsp olive oil
• ½ tsp ground cumin
• ¼ tsp chili powder
• 8 butter lettuce or Bibb lettuce leaves
• ½ cup chopped fresh cilantro
• ½ cup diced white onion
• ¼ cup Mexican crema

1. Combine vinegar, 1 cup water, sugar, and ½ teaspoon 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 jalapeño slices in a medium bowl; pour hot vinegar mixture over carrot mixture. Let stand at room temperature 15 minutes, stirring occasionally.
2. Combine chorizo, pork, olive oil, cumin, chili powder, and remaining 1½ teaspoons 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 to 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 jalapeños; discard garlic. Top each wrap evenly with carrot mixture; drizzle each with 1½ teaspoons crema. Serve immediately.