TACOS. Filling, delicious, reasonably healthy? (Ok, maybe not these ones specifically or most of the taco recipes that I stuff in my gizzard on the reg – but let’s continue to live in a world where a brisk bike ride makes it all ok, ok?) This simple taco recipe is a crowd pleaser and incorporates all the major food groups; cured meats, tequila and sour cream. Check.
- 1 small onion, diced
- 3 cloves of garlic, peeled and diced
- 1 stalk of celery finely diced
- pinch of salt and pepper
- 1 bay leaf
- 50 grams of cured chorizo (1 stick) chopped
- juice of half a lime
- 2 oz tequila
- In a shallow saucepan sweat the onions and celery down over medium/low heat for 4-6 minutes.
- Add garlic, salt and pepper bay leaf and chorizo and continue to stir until browned, another 3 minutes.
- Stir in the tequila, lime juice and 3 oz of water.
- Cover and simmer on low heat for 30 minutes, checking every 7 minutes to stir and add water as necessary (or more tequila if you are feeling saucy).
For the salsa verde you’ll need:
- 1 coarsely chopped jalapeño
- 1 bunch fresh cilantro
- 3 cloves of garlic
- 1 tbsp white sugar
- 1 1/2 tbsp olive oil
- 1/4 cup of cold water
- 2 pinches of sea salt or kosher salt to taste
- Combine all the ingredients into a food processor or blender and blitz until smooth.
For the accoutrement:
- Salsa laced sour cream (1/2 cup of fresh salsa mixed with 1/2 cup of thick sour cream)
- 1 cup shredded iceberg lettuce
On a tortilla spread a layer of salsa laced sour cream, top with braised chorizo, lettuce, and a heavy dose of salsa verde.