This is Emeril Lagasse's recipe; however I usually "heat it up" and dress it up as well!
Heat Scale: Mild
1 pound chorizo, removed from the casings and crumbled
1/2 cup chopped yellow onions
1 teaspoon garlic
2 tablespoons chopped fresh cilantro
8 corn tortillas
Optional additional fillings/accompaniments:
Heat a large skillet over medium-high heat. Add the sausage and cook until brown and the fat is rendered, about 5 minutes. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Remove from the heat and stir in the cilantro. Over a hot grill or in a clean skillet over high heat, heat the tortillas until warmed through and pliable. Divide the sausage filling among the warm tortillas and serve with desired accompaniments.
- Pico de Gallo
- Roasted corn kernels
- Grated peppered Monterey Jack or Mexican queso blanco
Back to the Archives
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved