Sizzling Chorizo Tacos

Sizzling Chorizo Tacos

  By lentilsorg  , ,   ,

October 4, 2018

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Sizzling tacos filled with crumbled chorizo, turkey, and lentils, topped with roasted poblano peppers, yams, and onions, zesty slaw, and a chipotle crema.

  • Yields: 20 tacos
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Directions

  1. Mix all slaw ingredients together and let them macerate for 30 minutes prior to service.
  2. To prepare the taco filling, add onion, garlic, and chorizo to oil in a sauté pan. Sauté until translucent and chorizo fat is rendering. Add paprika, cumin, coriander, turkey, and lentils, and cook to brown the turkey and mix spices.
  3. To make crema, mix crème fraiche, chipotle, and lime juice in a blender and mix until smooth. Season with salt and pepper as needed.
  4. For roasted vegetables, roast and peel the peppers. Char the onion on grill. Sauté yams. Dice peppers and onions. Mix with lentils, jalapeno, and lime juice.
  5. To build a taco, warm the tortilla in a pan. Add 4 oz (125 g) of turkey-lentil chorizo blend, 2 oz (60 g) of roasted vegetables, 0.5 oz (15 g) of slaw, 0.25 oz (7 g) of crema, and 0.5 oz (15 g) of crumbled queso fresco.
  6. Optional garnishes include: sliced avocado, wedge of lime, and cilantro.

Ingredients

Slaw

4 oz (125 g) each, red and green cabbage

3 oz (90 g) each, jicama and carrots, peeled and julienned

2 oz (60 g) cilantro, chopped fine

2 jalapenos, seeded and julienned

1 oz (30 g) apple cider vinegar

1 lime, juiced

Taco Filling

2 oz (60 g) onion, minced

1.5 oz (45 g) garlic, minced

8 oz (250 g) chorizo, crumbled

2 oz (57 mL) canola oil

1 Tbsp (15 mL) each, salt and pepper

1 tsp (5 mL) paprika

1 tsp (5 mL) ground cumin

1 tsp (5 mL) coriander

18 oz (560 g) ground turkey

10 oz (300 g) whole red lentils, cooked

Crema

10 oz (300 g) crème fraiche

2 oz (60 g) chipotle in adobo

2 tsp (10 mL) lime juice

Roasted Vegetables

8.5 oz (265 g) poblano peppers

10 oz (300 g) yellow onion

12 oz (350 g) yams, diced in 1/4 inch pieces

4 oz (125 g) whole green lentils, cooked

2.5 oz (75 g) jalapenos, seeded and julienned

2 tsp (10 mL) lime juice

Taco Build

20 corn tortillas

10 oz (300 g) queso fresco

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