For my very first post I figured I would jump right in and take you all on an Ultimate Taco Adventure. One of the things I miss most from California are Tacos; something that isn’t as common in Virginia. What I love most about tacos are their versatility, you can use a variety of proteins and vegetables for an endless combination of goodness.
In this particular adventure we will be enjoying a salty, spicy, refreshing taco. The chorizo provides a little heat along with its salty flavor, when accompanied by Sofrito Salsa and Avocado Slaw, you get the perfect mixture of spicy, salty, and soothing. The serrano peppers included in the Sofrito Salsa really kick the dish up a notch, providing that much needed heat to shock your taste buds. Quickly following is the soothing nature of the Avocado Slaw, one little bite and you will forget your mouth was ever on fire.
You could substitute any protein for the Chorizo if you choose. I decided on Chorizo because the local farmers market happened to have some wonderful Argentinian Chorizo. One of the peculiarities I encountered with the Chorizo was a lack of grease. In fact, I think I added a bit of oil to the pan because literally no grease was pouring out of it, and as you can see it turned out crumbly. As a point of caution, if your Chorizo gives off a ton of grease make sure and drain it before constructing your tacos.
Please make sure and comment or tweet @CulinaryEnvy and show us how your tacos turn out!
- Cook Chorizo over medium heat for 10-15 minutes, periodically breaking up the pieces until cooked through. Transfer to serving dish.
- Fry each tortilla on both sides in the oil on medium heat in a frying pan for 1 minute or until golden brown, add a pinch of salt to each side after patting dry with a paper towel.
- Assemble your taco to your liking, I prefer equal parts Chorizo, Sofrito Salsa, and Avocado Slaw. Add Shredded Cheese if desired.
Please try our other great recipes from our Cinco de Mayo Mexican Recipe Round Up!