Last year, I was doing a remote at Carmona’s Appliance Center in Redding. The Blackstone rep made some amazing tacos. Thought I’d give it a go. Happy Taco Tuesday! Smash Chorizo Tacos with Quick Pickled Red Onions Chorizo:2 lbs. ground chorizo or links removed from casings Guacamole:4 Large Avocados, halved, peeled, pit removed and diced1 small red onion, dicedHandful fresh cilantro, chopped3 medium Limes, juicedKosher salt and fresh-ground pepper, to tasteMix all ingredients in a bowl and refrigerate, until use. Taco:Corn TortillasChopped CilantroPickled Red Onions (recipe follows)Favorite SalsaSour CreamCotija Cheese Preheat your grill or Blackstone to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.Add about 2 oz of the ground chorizo to the skillet or Blackstone and top with a tortilla. Smash the tortilla into the ground chorizo (get them as flatten as possible!) so that it lays flat and cook for 3-4 minutes until the chorizo is heated through. Flip the tortilla over and cook for 30 more seconds on the opposite side, then pull off and keep warm. Repeat this for the rest of your chorizo smash tacos.To serve, add the guacamole, pickled red onions, favorite salsa, sour cream, cotija cheese and chopped cilantro. Serve and enjoy! Quick Pickled Red Onions1 large red onion, halved, peeled and sliced into thin half-moons3/4 cup apple cider vinegar1/4 cup water1 teaspoon fine sea salt1–2 tablespoons sugar Heat the vinegar mixture. In a small saucepan, stir together the vinegar, water, salt and sugar. Cook over medium-high heat until the mixture reaches a simmer.Combine in a jar. Place the thinly-sliced onions in a mason jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.Marinate. Let the onions marinate for 30 minutes. Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.Smash Chorizo Tacos with Quick Pickled Red Onions
Last year, I was doing a remote at Carmona’s Appliance Center in Redding. The Blackstone rep made some amazing tacos. Thought I’d give it a go. Happy Taco Tuesday! Smash Chorizo Tacos with Quick Pickled Red Onions Chorizo:2 lbs. ground chorizo or links removed from casings Guacamole:4 Large Avocados, halved, peeled, pit removed and diced1 small red onion, dicedHandful fresh cilantro, chopped3 medium Limes, juicedKosher salt and fresh-ground pepper, to tasteMix all ingredients in a bowl and refrigerate, until use. Taco:Corn TortillasChopped CilantroPickled Red Onions (recipe follows)Favorite SalsaSour CreamCotija Cheese Preheat your grill or Blackstone to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.Add about 2 oz of the ground chorizo to the skillet or Blackstone and top with a tortilla. Smash the tortilla into the ground chorizo (get them as flatten as possible!) so that it lays flat and cook for 3-4 minutes until the chorizo is heated through. Flip the tortilla over and cook for 30 more seconds on the opposite side, then pull off and keep warm. Repeat this for the rest of your chorizo smash tacos.To serve, add the guacamole, pickled red onions, favorite salsa, sour cream, cotija cheese and chopped cilantro. Serve and enjoy! Quick Pickled Red Onions1 large red onion, halved, peeled and sliced into thin half-moons3/4 cup apple cider vinegar1/4 cup water1 teaspoon fine sea salt1–2 tablespoons sugar Heat the vinegar mixture. In a small saucepan, stir together the vinegar, water, salt and sugar. Cook over medium-high heat until the mixture reaches a simmer.Combine in a jar. Place the thinly-sliced onions in a mason jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.Marinate. Let the onions marinate for 30 minutes. Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.