Monday, June 30, 2014

Chorizo Tacos

Photos courtesy of the Cooking Corner.

   When I make chili, chorizo is the meat that I prefer. It has the perfect flavor combination for chili - paprika and chili powder. With that in mind, I tried using it in tacos. It has a bright flavor that is perfect in Mexican dishes. Although it's spicy, it's not hot, unless you add red pepper flake, jalapenos or an amped up salsa. Then it's on you how hot you like it.
   The cabbage (slaw) in this recipe cools down the meat for a nice flavor contrast. Also, the cabbage tends to stay crunchier than the usual lettuce. Refried beans as the bottom layer of the taco help keep the meat in place for easier assembly. I would substitute this for plain hamburger any day.

Chorizo Tacos
1 lb. ground chorizo sausage, casing removed
1/2 medium onion, chopped
1/2 red or green bell pepper, chopped
8 flour soft shells
1 can refried beans
1 cup shredded cheese (Mexican or taco)
1 cup coleslaw (leftover is fine, use shredded lettuce if needed)
salsa for topping, optional

In large skillet, brown sausage until part way done, about 7-8 minutes, then add pepper and onion. Cook additional 8 minutes until meat is cooked through and veggies are tender. Drain excess liquid.

While meat and veggies are cooking, warm beans on low in a small saucepan, just until they are soft, moist and stir easily, about 15 minutes. Keep pan covered for extra moisture.

 Wrap soft shells in paper towel and microwave for 30 seconds. Flip shells upside down and warm for another 30 seconds.

To assemble: Lay soft shell on plate and then spread one heaping tablespoon of beans on shell. Top with meat, shredded cheese and then slaw. Add salsa if desired.

Tuck ends inward and wrap edges over each other. Place seam side down on plate and warm in microwave 30 seconds. Repeat. 

Serves 4.

Tip - use remaining beans as a side dish, sprinkled with cheese as a dip for chips.


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