Corn Chorizo Tacos
If I believed in “30-minute meals” this would fall right smack dab into that category.
However, unless you have elves*, washing, prepping, chopping and organizing ingredients in your kitchen, there are very few meals that actually take only 30 minutes from start to finish. (Ok, so there’s also packaged foods that help…think “semi-homemade.”)
*If you have elves helping you, please let me know where I can get my own. Thanks.
What I’m trying to get at is, these darn fantastic tacos are made with your own two hands, are really easy, and fast!
The kind of tip everyone needs in their day…the kind about onions (sarcasm).
This is cool though: When slicing onions for sautéing (as in this recipe) or even for caramelizing, cut them root to tip. If you cut them crosswise into half-circle slices, you end up with long, worm-like onion pieces once they cook and soften. No one likes having the other half of a long onion slice hit their chin when they bit into something.
Cutting slices root to tip keeps the onions in a more appetizing shape, when tossing in, say, a taco.
- 1 cup (3 oz) thinly sliced dried chorizo
- 1 small red onion thinly sliced
- 2½ cups corn kernels fresh or frozen, thawed
- 12 corn tortillas
- Lime wedges
- Sour cream
- Chopped cilantro
In a large skillet cook the chorizo until crispy; drain on a paper towel-lined plate. Pour off all but 1 tbsp fat from the skillet and add the onion. Cook, stirring over medium-high heat until onion is just soft, about 5 min. Add the corn and chorizo and cook briefly to heat through.
Heat corn tortillas, fill with corn mixture and serve with lime wedges, sour cream and cilantro.
Cut onions root to tip to maintain their more appetizing appearance when cooking or caramelizing.