Warning! This recipe is insanely addicting. It will make you want to go out and buy all of the chorizo you can find. In fact, I did just that. However, at the time of purchase there were only two packages of chorizo left on the shelf. But still! I don’t think I can go to the store without getting a package. All because of these tacos. Truth be told, we made these twice in one week! They’re that good. We’ve told friends about them and have promised to make them next time they come over. I need to double the amount of chorizo from now on so that we’ll actually have leftovers!
The first time I made these tacos I did everything ahead of time. I made the salsa and crema around 4pm. Because Treat took a nap I jumped at the opportunity and cooked the chorizo, too. Not one to squander my slightly less hectic house, I decided to assemble a couple of tacos and have a photo shoot while the light was still good.
It’s hard not to yell at your toddler for standing on his chair while you’re standing on yours to get that aerial shot. You’ll see he has some of that salsa on his beloved Thomas plate. He was mostly interested in picking out all of the black beans, one of his favorite foods.
We had to take a break from the photo shoot to bring Treat up from his nap. Both boys ended up eating their dinner before Daddy got home from work! At least they both adored the dish enough to still sit with us at the table nibbling while we scarfed down some tacos.
Firecracker also decided to help me with some food styling by dumping a heaping spoonful of salsa onto one of the tacos. (Good thing I was already done!)
That helpful toddler ensured that his little brother had enough salsa to eat, too. It’s moments like these that melt my heart. They’re such good brothers to each other. The love that Treat has had for his older brother has been obviously visible in his adoring looks since month 1. Firecracker also took to our family’s new addition within a couple of weeks, trying to say his name long before the rest of his vocabulary emerged. I just hope this brotherly love lasts them a lifetime.
Can you believe that until these tacos I’d actually never had queso fresco!? Even with my series of Mexican Monday, which has been severely lacking lately. I’ve typically been “too cheap” or simply unable to find it. Now, living in Southern California, I had no trouble finding a large variety of Mexican cheeses at the store. The queso fresco reminded me of a saltier version of string cheese, so if you can’t find it, I’d suggest shredded mozzarella.
I had bought some typical taco toppings, lettuce and tomato, and then completely forgot about them! Honestly, these tacos shine without them and the lime and cilantro crema keeps them feeling light and fresh.
Chorizo Tacos with Black Bean & Corn Salsa
Ingredients for tacos:
- 1-2 lb ground chorizo, casings removed if using links
- soft shell taco tortillas, we prefer flour but corn would work well, too
- queso fresco
Ingredients for salsa:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) fire roasted corn, drained
- 1/4 C diced red onion
- zest 1 lime
- juice 1 lime
- 1-2 tbsp agave, to taste
- fresh cilantro, torn, to taste
Ingredients for crema:
- 1/4 C sour cream
- 1/4 C fresh cilantro, chopped
- zest 1 lime
- juice 1 lime
- Cook ground chorizo in a skillet over medium high heat. Drain and set aside.
- Make salsa: Combine all salsa ingredients in a large bowl. Season to taste with S+P. Keep in fridge until ready to serve.
- Make crema: Whisk together all ingredients in a small bowl. Season to taste with salt. Add water if needed to thin it out.
- Assemble tacos with chorizo, salsa, crema, and queso fresco. Option to add other favorite taco toppings: avocado, lettuce, tomato.
*This recipe is modified from Keri at http://fashionablefoods.com/2016/04/25/chorizo-tacos/