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Chorizo Tacos Recipe

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This recipe for Chorizo Tacos, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Randy Brengle
Added: Monday, September 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pound chorizo, sliced on the diagonal into 1/2-inch thick pieces
8 corn tortillas
4 roasted poblano peppers, seeds, stem and skin removed, and cut into thin strips

Toppings:
Pepper jack cheese
Salsa (red, green, your favorite)
Sour cream

Directions:
Directions:
Using tongs, place sausage slices on the grill and cook for about 2 to 3 minutes per side, until slightly charred on both sides. Transfer to a plate and cover with aluminum foil until ready to assemble the tacos. Bring a small amount of water to a boil in a medium saucepan. Place a steamer insert inside the pot. Wrap the corn tortillas in a damp kitchen towel and place inside the steamer insert. Cover the saucepan and steam the tortillas until they are very soft and pliable, about 4 minutes. Carefully remove the tortillas from the steamer and serve, with the grilled chorizo, roasted poblano peppers. Serve with cheese, salsa, sour cream or your favorite topping.

Number Of Servings:
Number Of Servings:
8 Tacos
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Great for summertime grilling. This is an Emeril recipe. Emeril is part Portuguese so the chorizo he normally uses is more of a Linguiza style sausage. Regular Mexican Chorizo won't work with the recipe; you need to be able to slice it and have it keep it's shape when cooked.

 

 

 

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