Nothing planned for dinner?
Guests drop by for a beer or glass of wine?
[Fill in] your own challenge?
There’s a quick, crowd-pleasing solution: chorizo tacos.
The folks at Good Eggs, who sent us this recipe, rejoice that “the ease and flavor of these simple chorizo numbers knocked our socks off.
“Give it a try and you’ll be wondering if it can be Taco Tuesday every day.”
It can be used at lunch and brunch, too.
RECIPE: QUICK CHORIZO TORTILLAS
Ingredients For 4 Tacos
1. REMOVE the casing from the sausages. Place the chorizo in a cast-iron pan and sauté over medium-high heat until fully cooked, 7-10 minutes.
2. WARM the tortillas on both sides, directly over the flame on your stove. Keep the tortillas warm in a dish towel as you continue to heat the stack. Alternatively, wrap the stack in a slightly damp dish towel and microwave until warm.
3. PLACE a scoop of chorizo on each tortilla, along with some cilantro and green onions. If serving any optional ingredients, place them on the table and let people dress their own.
4. DRESS the salad: Toss the greens with olive oil, the juice of half a lemon, season to taste with salt and pepper.
HOW TO FREEZE TORTILLAS
Some brands of tortillas with preservatives have a long shelf life in the fridge. Others don’t.
To freeze tortillas, stack them with parchment or wax paper separating each tortilla, and place in a freezer bag with the air squeezed out. Then you can remove them one by one, as you need them, without tearing.
If you typically use two or four tortillas at a time, place the parchment at that interval.
The tortillas will keep for six to eight months beyond their “best by” date.
Parchment separation is also advisable to hedge against tearing if you’re keeping tortillas in the fridge.
Quick Thawing Techniques
Let us know!