We decided to make this because we had chorizo left over from the night before. It is a loose interpretation of the recipe posted here.
Chorizo Filling:
- 1/2# Chorizo, casing removed
- 1/2# Ground Pork
- 2 cloves of garlic, sliced
- a few dashes of oregano
Sautee together for about 10 minutes. Reuse this pan for the tacos.
Tomato and Sweet Corn Salsa:
- 6 plum tomatoes, peeled, cored (reserved), diced
- 2 ears of corn, boiled, cut off the cob
- 1 yellow pepper
- 1/2 large red onion, diced
- 1 jalapeno
- 1/2 bunch cilantro, diced
- Juice of 2 small limes
- Salt and pepper to taste
Additional Fixin’s:
- 1/2 a head of (garden) fresh lettuce, shredded
- 1 small container sour cream
- 6oz of sharp cheddar cheese, grated
- 16 soft corn tortillas, fried in oil
Assemble as desired.
Drinks: While I was preparing the meal, Andrew made us great Mojitos from some wonderful mint that we found at the market today.
For next time:
- We really didn’t need to eat this much, but it was damn good
- Maybe, more mojitos?
- Possibly add something sweet to the salsa, like a mango.
- A bit more heat.
- Also, find 8″ taco shells, not 6″ shells.
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