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CHORIZO TACOS
This is Emeril Lagasse's recipe; however I usually "heat it up" and dress it up as well!
Serves: 4
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:
  • Pico de Gallo
  • Guacamole
  • Roasted corn kernels
  • Grated peppered Monterey Jack or Mexican queso blanco
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.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved