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Ingredientes
- 1 lb chorizo sliced on the diagonal into 1/2"-thk pcs
- 8 x corn tortillas
- 4 x roasted poblano peppers seeds, stem and skin removed, and cut into thin strips
- 4 ounce pepper Jack grated
- 1 1/4 lb plum tomatoes - (4 to 6) cored and halved
- 1 lrg jalapeno stem removed
- 1 lrg onion peeled, and cut into 8 equal pcs
- 2 x garlic cloves unpeeled
- 3/4 tsp salt
- 2 Tbsp. minced cilantro
- 2 Tbsp. fresh lime juice
- 1 tsp Sherry vinegar
- 3 Tbsp. water
Direcciones
- Prepare a fire for grilling.
- Using tongs, place sausage slices on the grill and cook for about 2 to 3 min per side, till slightly charred on both sides. Transfer to a plate and cover with aluminum foil till 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 till they are very soft and pliable, about 4 min. Carefully remove the tortillas from the steamer and serve, with the grilled chorizo, roasted poblano peppers and grated cheese divided proportionately 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 jalapeno 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 till the onions and garlic are blistered and beginning to char, about 10 min. Remove from the oven and, using tongs, transfer the onions and garlic to a small bowl to cold. Return the tomatoes and pepper to the oven and continue to broil till the tomatoes are charred around the edges, and very soft and bubbly, about 10 more min. Remove from the oven and allow to cold.
- When cooled, slip the garlic cloves out of their skins and transfer to the bowl of a food processor along with the onions, tomatoes, jalapeno pepper, and any accumulated juices from the baking sheet. Process in short pulses till salsa is thoroughly combined but still slightly chunky. Add in salt, cilantro, and lime juice, Sherry vinegar and water and stir to combine. Transfer to a bowl and set aside till ready to assemble the tacos. (
- Makes about 1 1/2 c.)
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 4 servings | |
| Calories 665 | |
| Calories from Fat 415 | 62% |
| Total Fat 46.16g | 58% |
| Saturated Fat 16.99g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 2064mg | 86% |
| Potassium 894mg | 26% |
| Total Carbs 31.34g | 8% |
| Dietary Fiber 5.5g | 18% |
| Sugars 5.99g | 4% |
| Protein 31.58g | 51% |
