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Chorizo Tacos with Tomatillo Pico and Roasted Red Pepper Creme

Crispy pan fried corn tortillas topped with crispy browned chorizo sausage, charred tomatillo pico, garnished with roasted red pepper creme.

Difficulty: Medium

Time: 30-35 minutes

This dish is Gluten-Free

Calories: 809 Fat: 48g Carbs: 50g Protein: 41g

ABOUT THE DISH

Chorizo is delicious regardless of country of origin. Chorizo is a pork sausage with a natural casing that is usually heavily spiced with the main ingredient being red pepper (mild or spicy). Other ingredients like white wine or vinegar and garlic are often added depending on what country the chorizo is being made in. Some chorizo is cured and fermented which allows it to be sliced and eaten like charcuterie. Other chorizos need to be grilled or sautéed before consuming. Again, chorizo is delicious no matter where it comes from!

Ingredients

Chorizo

Corn tortillas

Radishes

Tomatillo

Cilantro

Garlic

Creme Fraîche

Featured Ingredient Partners:

Corn tortillas: La Perla

Tomatillo Mexican husk tomat

Pan fry To fry in a medium amount of oil but not to completely submerge in oil

To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.

Large sauté pan

Medium mixing bowl

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Remove the outer shell from the tomatillo. Wash and dry all produce. Remove cilantro leaves from stem and chop 3/4’s of the cilantro. Mince Serrano pepper. Remove top and bottom of the radish and thinly slice. Mince garlic. Remove the outer shell from the tomatillo and dice. Cut lime in half and juice.

Step 2: MAKE THE PICO

Heat 1 tsp. of oil In a medium sauté pan over medium high heat. Add the tomatillos and cook until charred 3-4 minutes. Remove from pan, add to a medium mixing bowl along with chopped cilantro, Serrano pepper, garlic, radish, 1 tsp. oil and 1 tsp. lime juice. Season with a pinch of salt and pepper to taste. 1 tbsp oil and place in the fridge to get happy.

Step 3: MAKE THE ROASTED RED PEPPER CREMA

In a blender or food processor combine the roasted red pepper and creme fraiche. Pulse until well combined.

Step 4: BROWN THE CHORIZO

Heat 1 tsp. of oil, over medium heat, in the pan used to char the tomatillos. Add the chorizo and cook for 6-8 minutes until browned and slightly crispy. Turn off heat but keep in pan to stay warm. While the chorizo is browning start to fry the tortillas (step #5).

Step 5: FRY THE TORTILLAS

Heat 1 tsp. oil in a large sauté pan. Add 1 - 2 tortillas to the pan and fry for 30 seconds to 1 minutes until golden brown. Remove from pan, set aside on a paper towel and season with a pinch of salt.

Step 6: PLATE YOUR DISH

Divide the tortillas between two plates top with crispy chorizo and tomatillo pico. Drizzle with red pepper creme. Enjoy!