Chorizo Tacos with Roasted Onion, Corn and Avocado Salsa
For the Tacos
4ears of corn with husks removed then washed
2 3/4white onionin 1/2 inch slices
Salt and pepper to taste
1(16 oz) packYo Amigo Chorizo Sausage de Smoky Ridge™
28taco size corn tortillasif you can't find them, you can use 14-15 regular size corn tortillas
For the Avocado Salsa
1jalapeño pepperwith stem removed and cut in half lengthwise
10fresh cilantro sprigswashed.
Make 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 de 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.