Chorizo Tacos with roasted onion, corn and avocado salsa - mamalatinatips.com
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Chorizo Tacos with Roasted Onion, Corn and Avocado Salsa

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Dishes, Pork, Tasty Tacos
Cuisine: Mexican
Servings: 14 tacos
Author: Silvia

Ingredients

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 pepper with stem removed and cut in half lengthwise
  • 1/4 white onion
  • 1 avocado
  • 1/2 teaspoon salt
  • 10 fresh cilantro sprigs washed.

Instructions

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.
  • Finish with a squeeze of lime if you'd like!

Notes

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