Cornchorizotacos Recipes
EASY CHORIZO STREET TACOS
5 ingredients, amazing tacos.
Provided by evostoplight
Categories World Cuisine Recipes Latin American Mexican
Time 17m
Yield 2
Number Of Ingredients 5
Steps:
- Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
- Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
- Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.
Nutrition Facts : Calories 262 calories, Carbohydrate 25.8 g, Cholesterol 26.4 mg, Fat 13.2 g, Fiber 4 g, Protein 10.4 g, SaturatedFat 4.6 g, Sodium 465.6 mg, Sugar 0.9 g
CORN CHORIZO TACOS
Make and share this Corn Chorizo Tacos recipe from Food.com.
Provided by brandiebarker
Categories < 30 Mins
Time 30m
Yield 12 Tacos, 12 serving(s)
Number Of Ingredients 4
Steps:
- In a large skillet cook chorizo until crispy; drain on a paper towel-lined plate. Pour off all but 1 tbsp of fat from skillet and add sliced red onion. Cook, stirring over medium-high heat until just soft, about 5 minutes. Add corn kernels and chorizo and cook briefly to heat through. Fill 12 heated corn tortillas with corn mixture and serve with lime wedges, sour cream and chopped cilantro.
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CRUNCHY MEXICAN STREET CORN CHORIZO TACOS
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- 1. Preheat grill 500°F. Grill the husked corn until it’s fully cooked, about 10 to 15. Rotate every three minutes to get an even char throughout. Remove the corn from the grill and keep warm!
- 2. While the corn cooks, start making the sauce. In a bowl whisk together the mayonnaise, sour cream, lime zest, lime juice, garlic powder, chipotle powder, smoked paprika and chili powder. Add salt and pepper to taste. Slather the crema mixture over the cooked corn and let cool just enough to handle.
- 3. Using a sharp knife, cut the corn off the cob and set aside. Mix in extra Mexican crema if desired.
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- In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and saute until translucent, about 3-4 minutes. Remove the sausage from its casing and crumble into the pan. Use the back of a wooden spoon to chop it into small pieces. Saute, stirring frequently, until fully cooked and crispy on the outside, about 8-10 minutes. Add the frozen corn and cook for another 2-3 minutes, then transfer the stuffing mixture to a bowl, leaving most of the oil/drippings in the pan.
- Working with one or two tortillas at a time, add the tortillas to the hot grease and cook until golden brown on the first side, about 60-90 seconds, then flip the tortilla over to cook the second side. While the second side is cooking, place a few pieces of cheddar cheese on top of the tortilla so that it melts into the tortilla. Remove from the heat when cheese is melted and both sides of tortilla are golden brown. Repeat with the remaining tortillas.
- Fill the cheesy tortillas with the chorizo and corn mixture, then top each taco with sliced avocado, salsa, and sour cream. Serve immediately.
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