Chorizo Tacos on Homemade corn tortillas
For the Pico De Gallo
Smoky Chicken Tortillas With corn salsa and sun dried tomato guacamole
www.raymondsfood.com
Chorizo Tacos on Homemade corn tortillas
For the Pico De Gallo
Servings: 12 serving
Ingredients
For The Tortillas
- 2 cups Harina Masa
- 1/2 tsp kosher salt
- 1 2/3 cups water warm
For The Tacos
- 4 chorizo , removed from casing
- 1 onion medium , diced
- 2 adobo sauce chipotles in , diced
- 1/2 cup cilantro , chopped
- 1/2 cup queso fresco , crumbled
- 1/2 cup salsa verde
Instructions
- Combine all the tortilla ingredients in a mixing bowl.
- Stir and then knead until ingredients form a dough ball. Cover with a towel and set aside for 30 mins.
- Heat some vegetable oil in a large frying pan, cook chorizo til juices begin to run, then add onions. Continue to cook another 8-10 minutes then stir in chipotles. Cook another 3-5 minutes then remove from heat and set aside.
- Make smaller dough balls about the size of ping pong balls.
- Place each ball between 2 pieces of plastic wrap and press flat with a frying pan. Then use the palm and heel of your hand to press it out flatter
- Cook tortillas in a dry cast iron pan on high, 30-90 seconds per side. Be warned the pan will smoke so consider having a fan or your exhaust fan on high.
