CHORIZO-AND-MUSTARD-GREENS TACOS
This super-fast and filling weeknight dinner will get the whole family excited for taco Tuesday. Peppery mustard greens give the chorizo filling an extra kick, in addition to bringing nutritious leafy greens to the table.
Provided by Lauryn Tyrell
Categories Mexican Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a large skillet, cook garlic in 1 tablespoon oil over medium-high heat until sizzling. Add greens; season with salt and cook until just wilted. Transfer to a plate. Add remaining 2 tablespoons oil, chorizo, 1/4 cup onion, and cilantro stems to skillet; season with salt and pepper. Cook, breaking up chorizo with the back of a spoon, until cooked through and edges begin to crisp, 6 to 8 minutes. Stir in salsa, 2 tablespoons water, and wilted greens. Check seasoning.
- Stir together remaining 1/4 cup onion and cilantro leaves. Blister tortillas over an open flame; transfer to a clean kitchen towel to keep warm. Serve chorizo and greens with tortillas, onion-cilantro mixture, sour cream, jalapeños, and more salsa verde.
EASY CHORIZO STREET TACOS
5 ingredients, amazing tacos.
Provided by evostoplight
Categories World Cuisine Recipes Latin American Mexican
Time 17m
Yield 2
Number Of Ingredients 5
Steps:
- Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
- Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
- Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.
Nutrition Facts : Calories 262 calories, Carbohydrate 25.8 g, Cholesterol 26.4 mg, Fat 13.2 g, Fiber 4 g, Protein 10.4 g, SaturatedFat 4.6 g, Sodium 465.6 mg, Sugar 0.9 g
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