Bourbon Bean And Chorizo Tacos Food

SUNNY'S EASY CHORIZO AND BEAN TACOS

Steps:

• In a cast-iron or heavy-bottomed pan, heat the oil over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the chorizo and garlic, breaking up the chorizo with a wooden spoon to resemble ground meat. Cook through. Add the refried beans with a little water, if necessary, to get a smooth, not-too-dry consistency, and stir to combine with the chorizo and onions.
• Make the tacos. Arrange the tortillas on a plate using two for each taco. Add the chorizo mixture, cheese, a few radish slices, a few cilantro leaves and a shake of hot sauce. Repeat for the remaining tortillas and filling.

CHORIZO-POTATO TACOS

Steps:

• Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.
• Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.
• Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.

CHORIZO TACOS

Steps:

• Heat a large skillet over medium-high heat. Add the sausage and cook until brown and the fat is rendered, about 5 minutes. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Remove from the heat and stir in the cilantro.
• Over a hot grill or in a clean skillet over high heat, heat the tortillas until warmed through and pliable. Divide the sausage filling among the warm tortillas and serve with desired accompaniments.

SPICY CHICKEN AND CHORIZO TACOS

Steps:

• Preheat the oven to 425 degrees F. Season the chicken breasts with the cumin, coriander, oregano and some salt and pepper. Arrange them on a baking sheet along with the chorizo and drizzle all of the meats with the oil. Roast the chicken and chorizo until the chicken is cooked through and chorizo are golden brown, about 25 minutes.
• While the meats are roasting prepare the pickled jalapenos. In a small pot, combine the vinegar, sugar and a pinch of salt; bring the liquids to a boil. Remove the pot from the heat, toss in the jalapenos, and let sit for at least 10 minutes. Set aside.
• While the meats are roasting prepare the chipotle cream. In a small bowl stir together the sour cream, chipotle in adobo, adobo sauce, honey or agave and a pinch of salt. Set aside. When the meats come out of the oven, thinly slice them and squeeze the juice of the lime over top.
• Serve the sliced chicken and chorizo along with the pickled jalapenos, chipotle cream, tortillas, and whatever taco toppings you like.

BEEF CHEEK TACOS

Steps:

• For the arbol salsa: Preheat the broiler to high.
• Place the tomatillos, tomatoes and garlic on a sheet pan and drizzle with the oil. Toss to combine, then place under the broiler and broil, turning occasionally, until the tomatillos and tomatoes are slightly blackened, about 10 minutes.
• Transfer to a medium saucepan with 1/2 cup water and turn the heat on to medium. Bring to a boil, then add the chiles de arbol, vinegar and salt. Turn to medium-low, then cover and cook for 20 minutes. Place in a blender and blend to smooth, then taste and adjust salt as needed. Reserve in a bowl.
• For the beef cheeks: Place the beef cheeks, guajillo chiles, oregano, garlic, bay leaf, white onion, 1 tablespoon salt and 2 cups water in a stovetop pressure cooker. Seal the lid and bring up to high pressure. Reduce to medium pressure and cook for 45 minutes. Carefully remove the pressure cooker from the heat, then allow the pressure to subside and carefully remove the beef cheeks to a cutting board. Discard the aromatic ingredients. Cut the beef cheeks into small pieces. Taste and adjust seasoning with salt.
• To build the tacos: Heat a griddle or 14-inch cast-iron pan over medium-high heat. Working 3 at a time, place 3 tortillas on the griddle and heat until pliable, 1 minute on each side. Transfer to a cutting board and put 2 tablespoons chopped beef cheeks in the center of each tortilla. Fold over and secure with a toothpick by threading through to close the tortilla. Repeat until you have formed 18 little tacos. (You may have extra tortillas; these are backup for the ones that might tear.)
• Place the vegetable oil in a medium pot and bring up to 350 degrees F. Line a sheet tray with paper towels.
• Add the formed tacos, 3 to 5 at a time, and fry, flipping halfway with tongs, until golden brown and crispy, 2 to 3 minutes. Remove to the paper towels to drain and continue cooking the remaining tacos. Place the tacos on a platter with the bowl of salsa.

MUCHOS TACOS

Steps:

• Heat the oil in a skillet. When hot add the squid and garlic and saute for 1 1/2 minutes only, stirring continuously, until the squid rings turn opaque. Add the tequila and cook for 30 seconds or until evaporated. Remove from heat and add black olives. Season to taste with salt and crushed red pepper. Set some dressed salad in a heated taco and fill with squid.
• (To make cumin salad dressing, mix 1/4 teaspoon of ground cumin in your favorite dressing or in a mustard vinaigrette.) You can top this with the citrus salsa if you wish.
• In a skillet heat the oil. When hot add the ground chuck and saute, stirring continuously until the meat is no longer pink. Drain excess fat. Add dried oregano, chili powder and corn kernels. Stir in tomato sauce, ketchup or barbecue sauce and bring to a simmer. Season to taste with salt. Spoon in the center of the tacos and top with sour cream and chopped tomatoes if the kids like it.

CHORIZO BEAN BURGERS

Steps:

• In a food processor, pulse the chorizo, sausagemeat, paprika, lime juice and coriander until well combined. Add the beans and some seasoning, and quickly pulse again to mix. Tip into a bowl and mix in just enough egg (about half) to bind. Shape into 2 fat burgers, cover and chill for 15 mins. Meanwhile, heat oven to 200C/180C fan/gas 6.
• Heat the oil in a pan and fry the burgers for 3 mins on each side. Transfer to a baking sheet and cook in the oven for a further 10 mins until cooked through.
• Serve the burgers in rolls with soured cream, avocado and rocket, with chips and lime wedges on the side, if you like.

CHORIZO AND BEAN BURRITOS

Steps:

• Prepare rice as label directs.
• Meanwhile, in food processor with knife blade attached, process beans with their liquid until coarsely chopped.
• In non-stick 10-inch skillet, heat oil over medium heat. Add onion and cook, stirring ocassionally, until lightly browned, 3-4 minute Stir in chili powder, cumin, and chorizo, cook 2 minute Add beans and cook 2 mins, stirring.
• Fill tortillas with equal amounts. Fold sides over filling to serve.

CHORIZO TACOS

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and poblano; cook and stir until tender, 5-7 minutes. Add chorizo; cook, breaking into small crumbles, until fully cooked and starting to char and crisp, 12-15 minutes. Drain. Serve on warm tortillas. If desired, serve with toppings.