Roasted Pepper and Chorizo Tacos

I was still feeling a little sore yesterday, and decided not to do a tempo run.  However, I’m doing it today along with some restorative yoga.  I really don’t want to overdo it for the 17.5 miles I’m running in a 24 hour period for the EPIC Relay.

Now, onto the good stuff.  These:

“Street” Tacos

Homemade tacos are SO good.  And making your own seasoning (not relying on the full of sodium, lacking flavor store bought packages) enables you to create new flavors.  The majority of the work in this is chopping/dicing the veggies.  Adding in the roasted peppers adds about 20 minutes to cook time, but increases the flavor to another level.  Try it!

Ingredients:

  • 1lb package of chorizo (the spicier the better!)
  • 1 lb package of beef
  • 1 bunch of fresh cilantro, rinsed
  • 3/4 red onion, diced
  • 1 shallot, finely sliced
  • 4cloves garlic, smashed
  • 1 red pepper, diced
  • 1 tomato, rinsed (this is for the salsa)
  • 1 avocado
  • 4 whole ancho and/or Anaheim peppers
  • 1 jalapeno
  • Soft corn tortillas (small size)
  • White rice (for assembling tacos)
  • Non-fat Greek yogurt (for assembling tacos, a substitute for sour cream)
  • Cheese (for assembling tacos we used the already mixed Mexican blend)
  • Lettuce (for assembling tacos)
  • SPICES (for the meat)
  • Coriander
  • Cumin
  • Chili Powder (I use a PINCH of ghost powder)
  • Onion powder
  • Garlic Salt
  • Salt & Pepper to taste
  • Oregano  *I really don’t know how much I use of each, roughly 2 tsp each, maybe more.  I like my Mexican food HOT!*

Everything BUT the peppers!!

Directions:

  • Heat oven to 400°, place anchos on a pan, and place in oven.  Let roast apx. 30 minutes, or until skin begins to char and peel away from the pepper

Before

After

  • Meanwhile, rinse and chop all the veggies
  • Saute red pepper, then onions, then garlic & shallots in a large pan until onions begin to sweat and peppers soften

Sweating onions and peppers

  • Depending on how many people you are serving, add both full packages of chorizo & beef.  Since we were only making tacos for two, we used 1/2 of each package, for 1 pound of meat total.  Obviously, you would up the spice ratio if you are using both packages of meat, unless you don’t like you’re food really spicy.  It’s all about the taste and your preferences.
  • Cook , seasoning with spices, until meat is no longer pink, and strain.

Mix it up!

Cook it up!

  • While the meat is browning, the peppers should be mostly done.  Take out and place in a brown paper bag (school lunch style).  Fold over, several times, creating a seal.  Let peppers steam in bag for 5 minutes or so.  Remove, peel off skin (it will be slimy and come off easily).  Dice, and stir into the strained meat mixture.
  • Briefly heat corn tortillas (no more than 3 minutes at 400°, you aren’t making tostadas!)
  • Assemble the tacos!   We layered them with Greek yogurt, rice, meat, homemade salsa (coming tomorrow), lettuce, cheese, cilantro, avocado, and a squeeze of lime.

Delicious and refreshing!

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