Grilled Chorizo Taco With Roasted Tomato Salsa

Recipe Ingredients

1 lb	454g / 16oz	Chorizo - 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	113g	Pepper Jack - grated
		Roasted Tomato Salsa
1 1/4 lbs	567g / 20oz	Plum tomatoes - (4 to 6) - cored and halved
1 lb	454g / 16oz	Jalapeño - stem removed (large)
1 lb	454g / 16oz	Onion - peeled, and (large)
		Cut into 8 equal pieces
2		Garlic cloves - unpeeled
3/4 teaspoon	3.8ml	Salt
2 tablespoons	30ml	Chopped cilantro
2 tablespoons	30ml	Fresh lime juice
1 teaspoon	5ml	Sherry vinegar
3 tablespoons	45ml	Water

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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