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Fiesta Week Part 1 – Chorizo Tacos

I decided to make a bunch of Mexican dishes yesterday as kind of an early Cinco de Mayo kind of meal for Sunday since we were having some guests over. I made three different kinds of tacos, some re-fried beans, vegetable slaw, guacamole, salsa, confetti corn, pickled onions and radishes, southwestern egg rolls, avocado dip and more, so there were lots of things to choose from, some of which I have made before and posted here and some new things. Unfortunately, I got so caught up in all of the cooking that I forgot to take pictures of a lot of it, so I hope to take some pictures of some of the leftover items tomorrow. The only thing I did not have anything left of was the chorizo tacos, which seemed to be quite a favorite. I had bought the chorizo at Adam’s Farms since they make their own, but you could also make your own as well at home if you have all the ingredients or a favorite recipe you like to use. I saw a bunch of different recipes, but this one from Williams-Sonoma struck me as the best one of the bunch, so I used this one.

Chorizo Tacos

8 ounces (1 cup) Mexican chorizo sausage

3 medium potatoes

Salt, to taste

2 medium poblano chiles or red bell peppers

3 tablespoons vegetable oil

1 onion, thinly sliced

Guacamole (homemade or store-bought)

Salsa (homemade or store-bought)

Flour or corn tortillas

With a small knife, slice down the side of the chorizo casings. Remove the chorizo from the casing and discard the casing. In a large skillet set over medium heat, add the chorizo. Cook, stirring regularly to break up the clumps, about 4 minutes, until the chorizo is cooked through. If there is a lot of rendered fat, discard some of the excess and remove the chorizo to a bowl. Set the pan aside for later use.

Peel the potatoes and cut them in half, and then dice the halves. In a medium bowl, add the potatoes and 1/2 teaspoon of salt and toss the potatoes. Cover the bowl with plastic wrap and microwave them on high for 4 to 5 minutes, until the potatoes are tender.

Roast the chiles or bell peppers by placing them directly over a gas flame (don’t use a pan), or 4 inches below the broiler in the oven, turning the peppers occasionally with tongs until they are evenly blackened all over. Place the peppers in a plastic bag and allow them to cool. Peel off and discard the blackened skin of the peppers. Pull out the stems from the peppers and the seed pods and discard them. Tear open the peppers and rinse off the seeds and bits of black skin. Cut the peppers into 1/4-inch pieces.

In the empty skillet, add the vegetable oil to a bit of the rendered chorizo fat set over medium heat. Add the sliced onion and cook, stirring regularly, until the onions are translucent, about 2 minutes. Add the potatoes and cook, stirring regularly, until the potatoes are browned, about 5 minutes. Stir in the  chile peppers and the chorizo and cook for 3 or three minutes, stirring occasionally. Taste the mixture and season with salt and pepper as needed.

Warm the tortillas and scoop the chorizo filling into a serving bowl. Set the bowl on the table with the warm tortillas, guacamole, salsa, hot sauce and any other accompaniments that you like.

Everyone really loved the chorizo tacos. They had just the right amount of spice and adding the potatoes to the mix really added something great as far as taste and texture to the mix. This mix would be great without the tortilla as a main dish with some rice or even as a breakfast with some eggs. You could even omit the chorizo altogether and just have the potatoes, onions and peppers if you wanted a vegetarian taco mix instead. I wish I had taken a picture of it as they were really good. Next time I make them I will post a picture of them for sure.

That’s all I have for today. Check back next time for another recipe from our Mexican fiesta. until then, enjoy the rest of your day and enjoy your meal!

 

 

 

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Feasting on Fish Tacos

I took the weekend off from blogging and the computer to spend some time on other things, but now I am back this morning to write about our dinner last night, which was a very good one. Last night I made Fish Tacos,  Pineapple Mango Salsa, Black Beans and Rice, Cabbage Slaw and Guacamole. It sounds like a lot, but it was all very easy to make and a lot of it could be done ahead of time, cutting back on what needed to be done right at meal time. There are a lot of choices when it comes to the fish you want to use for the tacos. I chose grouper, mainly because it looked good at the fish market on Saturday and it was on sale. you could really use any firm-fleshed fish for this dish, like halibut, cod or Mahi Mahi and it would be fine. There’s not much of a recipe when it comes to just doing the fish; most of the work lies in what you make with it.

Fish Tacos with Cabbage Slaw

2 cups shredded green cabbage

1/2 cup diced English cucumber

1/2 cup diced red bell pepper

 2 tablespoons fresh lime juice

1/4 teaspoon salt

2 tablespoons extra-virgin olive oil

1 Serrano chili, seeded and minced (optional)

3 tablespoons chopped fresh cilantro

2 tablespoons minced red onion

1/2 teaspoon ground cumin

1 pound grouper or other firm-fleshed white fish fillet, skin removed

Freshly ground pepper, to taste

8 flour tortillas

In a large bowl, combine the cabbage, cucumber, bell pepper, lime juice, 1 tablespoon of the olive oil, the chili, cilantro, onion, cumin and salt. Stir to mix well. Cover the slaw and refrigerate for 1 to 6 hours.

In a large skillet over medium high heat, heat 1/2 tablespoon of the olive oil until shimmering. Place the fish on a plate and coat lightly with the remaining  1/2 tablespoon of olive oil. Season lightly on both sides with salt and pepper. Saute the fish, carefully turning it over once with a wide spatula, until opaque in the center, 6 to 8 minutes total. Transfer the fish to a platter, break into 8 pieces and cover loosely with aluminum foil. Warm the tortillas in a warm skillet for 10 to 15 seconds each tortilla, or place 4 tortillas between 2 damp paper towels and heat in the microwave for 30 to 45 seconds or until heated through and repeat with the remaining 4. Serve with the cabbage slaw and pineapple salsa (recipe to follow).

To go along with the fish tacos, I made a very tasty Pineapple-Mango Salsa. It was quick and easy to make and tastes really refreshing and delicious with the tacos or just by itself.

Mango-Pineapple Salsa

1 large mango, peeled and cut into 1/2-inch dice

1 1/2 cups peeled, cored and diced fresh pineapple (1/2-inch dice)

1 tablespoon diced red onion

Juice of 1/2 lime

1 teaspoon minced fresh mint

1 teaspoon chopped fresh cilantro

1/2 to 1 jalapeno, seeded and minced

In a bowl, stir together the mango, pineapple, onion, lime juice, mint, cilantro and jalapeno. Cover the salsa and refrigerate until ready to serve.

I made some guacamole to go along with the tacos as well. I’ve posted my guacamole recipe before, but if you would like to check it out, you can just click here for it.

The final recipe as part of the meal is a simple Black Beans and Rice. This makes a lot, so we have leftovers to use for Tuesday’s quesadilla dinner, and this could easily be a meal on its own if you are looking for a meat-free meal to make.

Black Beans and Rice

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

1 red or yellow pepper, cored, seeded, and chopped

1 tablespoon minced garlic

3/4 cup dried black beans, washed, picked over and soaked if you have time

1 1/2 cups long-grain rice

1 cup chopped tomato (canned is fine; include the juices)

Salt and pepper

1/2 cup chopped fresh parsley

put the oil in a large ovenproof pot over medium heat. When hot, add the onion, bell pepper, and garlic and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the beans and cover with water. Bring to a boil, then turn the heat down to low so that the mixture bubbles gently. Cover loosely and cook, stirring occasionally and adding water if necessary, until the beans are about half-done – softening but still tough in the middle, about 40 minutes (an hour or more if you didn’t soak the beans at all). Heat the oven to 350 degrees.

Use an immersion blender or potato masher to semi-puree the beans in the pot (leave at last half unpureed). Stir in the rice, tomato, and a good amount  of salt and pepper. (If you don’t want a crust to develop, cover the pot.) Bake in the oven until the rice and beans are tender, about an hour, adding a little water if needed, Taste and season with salt and pepper. Sprinkle with parsley and serve.

Pureeing the beans and then adding the rice allows the bean flavor to really penetrate the rice. If you would like a method for soaking the beans ahead of time, here is my method.

That covers Sunday’s meal. It was delicious and not a lot of work. Everyone seemed to enjoy it and the only things leftover are some salsa and beans and rice. We’ll be able to use both again with Tuesday’s dinner, so that works out great. Later on today I will post my recipe for Monday’s dinner, a Beef Stew in the slow cooker. Check back later to check it out!

 

 
7 Comments

Posted by on February 27, 2012 in Cooking, Dinner, Rice, Seafood

 

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

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