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Grilled Chorizo Taco With Roasted Tomato Salsa Recipe - Cooking Index

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Grilled Chorizo Taco With Roasted Tomato Salsa

Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozChorizo - sliced on the
  Diagonal into 1/2"-thk pieces
8   Corn tortillas
4   Roasted poblano peppers - seeds, stem and
  Skin removed, and cut into thin strips
4 oz 113gPepper Jack - grated
  Roasted Tomato Salsa
1 1/4 lbs 567g / 20ozPlum tomatoes - (4 to 6) - cored and halved
1 lb 454g / 16ozJalapeño - stem removed (large)
1 lb 454g / 16ozOnion - peeled, and (large)
  Cut into 8 equal pieces
2   Garlic cloves - unpeeled
3/4 teaspoon 3.8mlSalt
2 tablespoons 30mlChopped cilantro
2 tablespoons 30mlFresh lime juice
1 teaspoon 5mlSherry vinegar
3 tablespoons 45mlWater

Recipe Instructions

Prepare a fire for grilling.

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 and grated cheese divided evenly among the tacos. Top with Roasted Tomato Salsa, to taste.

Roasted Tomato Salsa: Preheat the broiler to 500 degrees.

Line a baking sheet with parchment paper and place the tomatoes and jalapeño pepper along 1 end of the baking sheet. Place the onion and garlic along the other side of the baking sheet and broil close to the heat source until the onions and garlic are blistered and beginning to char, about 10 minutes. Remove from the oven and, using tongs, transfer the onions and garlic to a small bowl to cool. Return the tomatoes and pepper to the oven and continue to broil until the tomatoes are charred around the edges, and very soft and bubbly, about 10 more minutes. Remove from the oven and allow to cool.

When cooled, slip the garlic cloves out of their skins and transfer to the bowl of a food processor along with the onions, tomatoes, jalapeño pepper, and any accumulated juices from the baking sheet. Process in short pulses until salsa is thoroughly combined but still slightly chunky. Add salt, cilantro, and lime juice, Sherry vinegar and water and stir to combine. Transfer to a bowl and set aside until ready to assemble the tacos. (Makes about 1 1/2 cups)

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C22) - from the TV FOOD NETWORK

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