It's not Taco Tuesday... but it's National Taco Day. Now there's plenty of places in New England I love to get a good taco, but my fave to make at home is really easy - the chorizo taco!
First off you need to fry up some corn tortillas - use olive oil or avocado oil in a fry pan and heat it up (remember olive oil heats up faster so don't use a high heat - medium should suffice)
As for the chorizo ... find yourself some good links and cut the meat out of the casing - brown up in a fry pan. I typically will get links from a butcher if I can - snag either chorizo or anything labeled mexican sausage.
Cilantro if it doesn't taste like soapy water to you
Shred/crumble up some cojita or queso fresco cheese
Lime to drizzle over
AND if you wanna get real fancy - I have a quick Mexican Corn off the Cobb recipe too
1 frozen bag of corn ...I don't recollect the brand, but there is a frozen type that's "Fire Roasted" corn. Use that if you can.
- Cook the corn up and set aside.
- In a large bowl stir together a spoonful of mayo some of the cotija or queso fresco (as you like), 1/2 jalapeno diced (if you want an extra kick), chopped cilantro (if it's not soapy to you), dash of cayenne pepper.
Once you've mixed the above ingredients take a lime that you've cut in half and squeeze the juices from each half into the bowl and mix.
Now you're ready to stir in the corn & refrigerate until it cools down. Sprinkle with smoked paprika and chili powder when you're ready to serve.