So, I'm taking a few days off to spend some time with my family!! (YAY!!!) I'm SO excited!! Unfortunately, for you though, it means I will be MIA until at least Wednesday. Fortunately, for you though, I am leaving you with one of the best meals we've had in a while.
Some of you might remember last year when Chris and I went to Oklahoma and I learned how to make Terrific Man Tacos. Basically, I learned how to make grilled tacos!! For some reason, since that time, I have not made them again. Silly, I know. So, when my friend from work, Ruben, brought me some of the most amazing chorizo I have ever had, I knew I needed to revisit the terrific man taco idea.
Let me give you a bit of background on the chorizo. This chorizo is extra special because my friend Ruben grew up eating it. To me, that means more than the fact that it was pretty kick ass. It's something from a friends past that they enjoyed and that means a lot to me. His mother used to either cook it by itself with some onions, or she would cook it and then mix it with potatoes. Either way would be wonderful, I'm sure, but today, we are focusing on making them into tasty grilled tacos! This chorizo is actually made at Leo's Grocery store in Superior, AZ. People drive from everywhere to buy it so they have started packaging it in 1lbs. packages and freezing it. And this, my friends, is how Ruben gifted me this wonderful pound package that turned into one of the most delicious meals we've had in a while!! (Thank you Rube!!!)
Besides how wonderful tasting this chorizo was, I LOVED the way that it looked. You could actually see the peppers and spices speckled through it. It was gorgeous!! Now, most of you cannot get your hands on this fantastic protein, but that's ok, you can easily substitute regular chorizo. It's not going to be AS fabulous, but I promise, you will not be disappointed!
Terrific Man Tacos - Chorizo Style
Adapted from Eddie Canterbury
1 lbs chorizo
1/2 can of refried beans (16oz can)
1 avocado, sliced
crumbled queso fresco cheese (as much as you want)
shredded Mexican cheese mix
8-10 white corn tortillas (8-10")
For the Mango Salsa -
1 mango, cut into chunks
1 cup cherry tomatoes, halved or quartered
1 Tablespoon finely diced onion or shallots
1 Tablespoon freshly chopped cilantro leaves
garlic salt, to taste
lime juice, to taste
Mix all ingredients together for the salsa. Cover and refrigerate until ready to use.
In a skillet over medium heat, add the chorizo. Cook for 5-8 minutes or until chorizo is cooked through. Remove from heat and drain if desired.
Preheat grill to 325 degrees. Brush each tortilla with oil on both sides. Spread a layer of refried beans on the tortilla and top with avocado slices on one half of the tortilla. Add the chorizo and queso fresco on the same side. Now cover entire tortilla with shredded cheese. Do not fold at this time, leave them flat.
Place the tortillas directly on the grill grate and let cook 2-3 minutes. When the tortilla becomes flexible, carefully fold up the cheese side only to create a taco (I used tongs and a spatula). Continue to cook until both sides of the taco or golden brown. Carefully remove from grill. Serve with mango salsa and enjoy!
One Year Ago: Spicy Thai Pork Chops with Coconut Rice