chorizo soft tacos
After Monday’s laziness regarding grocery shopping, I forced myself to the grocery store last night. I try to plan out a week’s worth of meals and buy groceries for the week, but sometimes I just go to the store and see what I come up with. Last night was one of those “see what I come up with” trips.
I came home with food for two meals — asparagus and steaks or chorizo tacos. I asked Nick which meal he wanted — he requested tacos.
One benefit to living where I do is that we have a large Latin population here. The regular grocery stores carry a number of fresh sausages with different flavoring. I purchased fresh Salvadorean chorizo but they also had Mexican chorizo and a few other varieties.
I diced a yellow bell pepper, half of a large yellow onion, and crushed some garlic. I tossed these into a pan with a touch of olive oil and then squeezed the chorizo meat out of the casing into the pan and sauteed everything together. I also added a touch of salt and black pepper.
While the meat mixture cooked, I chopped iceberg lettuce (tacos being the only thing I like iceberg lettuce with), plum tomatoes, and the other half of the yellow bell pepper.
By the time I had finished preparing the toppings and put them on the table with the tortillas, the meat was done cooking. I drained it a little to get some of the oil off of it and it was ready.
These tacos are an extremely simple meal, but there is something incredibly refreshing about cool vegetables (and fruit) paired with slightly spicy warm meat.
Prep Time: 10 minutes plus extra for vegetables
Cooking Time: 20 minutes
Total Time: around 30 minutes