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
2 lbs. ground chorizo or links removed from casings
4 Large Avocados, halved, peeled, pit removed and diced
1 small red onion, diced
Handful fresh cilantro, chopped
3 medium Limes, juiced
Kosher salt and fresh-ground pepper, to taste
Mix all ingredients in a bowl and refrigerate, until use.
Corn Tortillas
Chopped Cilantro
Pickled Red Onions (recipe follows)
Favorite Salsa
Sour Cream
Cotija 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 Onions
1 large red onion, halved, peeled and sliced into thin half-moons
3/4 cup apple cider vinegar
1/4 cup water
1 teaspoon fine sea salt
1–2 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.

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