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Hispanic Heritage Month is every month for us. But that doesn’t mean we won’t throw a special party (or two) to celebrate this specially designated month. We love celebrating our cultures and enjoying our favorite foods, foods like Chorizo Tacos with Roasted Onion, Corn and Avocado Salsa, for example.
Thank you to Smoky Ridge™ for making these chorizo tacos possible. As always my comments, opinions, and love for tacos are my own.
The official Hispanic Heritage Month extends from Sept 15-Oct 15. In our family, we’ve always had a party on Sept 15th, since it’s the eve of Mexican Independence Day. So it is always the perfect day each year to kick-off of a month of celebrations.
Each year we choose an antojito that’s both delicious and easy to serve, not just to the family, but to any big group of friends who happen to drop by. Tacos are perfect for just this sort of occasion.
These chorizo tacos with grilled onions and corn are like an explosion in the mouth. Pungent spices are married with deep smoky chorizo flavors from Yo Amigo Chorizo Sausage de Smoky Ridge™, and it all balances so deliciously with the sweetness of the grilled onions and corn. Serve with a creamy, avocado salsa and make your family beg for more.
Chorizo Tacos with Roasted Onion, Corn and Avocado Salsa
Makes 14-15 tacos
Prep time: 10 minutes
Start to finish: 50 minutes
For the Tacos
- 4 ears of corn with husks removed then washed
- 2 3/4 white onion, in 1/2 inch slices
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1-16 oz pack Yo Amigo Chorizo Sausage de Smoky Ridge™
- 28 taco size corn tortillas (if you can’t find them, you can use 14-15 regular size corn tortillas)
For the Avocado Salsa
- 6 tomatillos
- 1 garlic clove, peeled
- 1 jalapeño chile, with stem removed and cut in half lengthwise
- 1/4 white onion
- 1 avocado
- 1/2 teaspoon salt
- 10 fresh cilantro sprigs, washed.
Make the Chorizo Filling
Pre-heat oven to 450 degrees F.
On a baking sheet, spread olive oil. Roll the ears of corn and flip both sides of the onion slices on the baking sheet so that the corn and onions get oil on all sides. Salt and pepper to taste and place in the oven for 20 minutes. After the first 10 minutes, flip the onions and roll the corn ears so both sides can brown.
While the ears of corn and onion are browning, remove the casings from the 5 chorizo sausages and cut lengthwise into quarters. Then cut into 1/4 inch pieces. Set aside.
Place the chorizo pieces into a pan (if you have a cast iron grill pan for the stove it works great, just pre-heat it for a minute or two). Cook for 10 minutes on medium-high temperature stirring occasionally to brown the chorizo on all sides. In the meantime, chop the grilled onion into quarters and shave the corn kernels from their ears.
Combine the onion and corn kernels with the chorizo for the last 3 minutes of cooking.
Make the Avocado Salsa
Remove the outer leaves of the tomatillos and wash the fruit inside. Cut each in half and place in a small pot. Add the garlic clove and jalapeño. Cover with water and bring to the boil. Lower the flame to medium, cover and cook for 5 minutes or until the tomatillos change from vibrant to olive green.
Combine in a blender the tomatillos (without the cooking water, but save water in case you need it later), the garlic clove, the jalapeño, the onion, the peeled avocado (without the seed), the salt and the cilantro. Blend to a thick, homogeneous consistency.
Warm the tortillas, take two together, one on top of the other, and fill with the chorizo mixture. Then, cover with a spoonful of avocado salsa.
Finish with a squeeze of lime if you’d like!