Sunnys Easy Chorizo And Bean Tacos Recipes

Steps:

• 1. In a large, deep skillet, cook the chorizo over low heat, stirring frequently, until lightly browned and curled, about 5 minutes. Transfer to paper towels to drain. 2. To the fat in the skillet, add the oil, onion, and garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. 3. Add the bourbon and beans. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the beans are hot and almost all of the liquid has evaporated, about 5 minutes. Using a potato masher or large fork, gently mash about half of the beans. Season to taste with salt and pepper. Stir in water if the mixture is too thick. 4. Warm the tortillas according to the package's directions. Divide the beans, chorizo, cheese, and cilantro among the warm tortillas.

Steps:

• Preheat the oven to 400 degrees F. Line a sheet tray with nonstick aluminum foil. Line a second sheet tray with parchment paper.
• Spread the cubed bread on the sheet tray lined with parchment paper. Place the chorizo slices on the sheet tray lined with foil, leaving space between each piece.
• In a medium bowl, combine the tomatoes, 2 tablespoons olive oil, a generous pinch of salt and pepper, the red pepper flakes, lemon zest and Italian seasoning and stir to combine. Transfer to the sheet tray with the chorizo and spread out in an even layer.
• Place both sheet trays in the oven. Bake the bread cubes until toasted, 8 to 10 minutes. Roast the tomatoes and chorizo until the chorizo is cooked through and the tomatoes start to release their juices, 20 to 25 minutes.
• In a large bowl, combine the toasted bread cubes and roasted tomatoes and chorizo with the liquid on the sheet tray. Add the remaining 3 tablespoons olive oil along with the scallions and cilantro and toss to combine. Add a little more olive oil if needed. Let sit until ready to serve. Transfer to a serving bowl.

Steps:

• Using a knife, cut the kernels off each cob and place in a large bowl. Using the back, unsharpened side of your knife or a flat metal spatula, firmly scrape the length of each bare cob over a small bowl to release the corn milk. Add the hot sauce, lime juice and cumin to the corn milk and whisk. Pour the dressing over the corn and toss to coat.
• Add the black beans, pico de gallo and a small pinch of salt to the bowl with the corn. Toss and serve chilled or at room temperature.

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.

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.