Nell Benton from The National morphed classic grilled chorizo into complex, restaurant-fancy tacos using 3 toppings that are easy to make but offer complex, crave-worthy flavors. Make the toppings ahead, grill the sausage and let everyone layer their own!
serves 4
Ingredients
Directions
Tacos
4 chorizo sausage links, grilled and sliced thinly on the diagonal
8 corn tortillas
Warm tortillas over grill until they puff. Add grilled chorizo slices and toppings to serve.
Toppings
Grilled Pineapple Guacamole
Don’t skip grilling the pineapple as it really elevates this classic dip.
2 ripe avocados, mashed
½ red onion finely chopped
½ fresh pineapple, peeled and sliced into strips and grilled
1 small jalapeño, minced
A handful of cilantro, chopped
Juice of half a lime
Salt and pepper to taste
Mix all ingredients well. Use immediately or leave pits in, cover with plastic wrap so it touches the surface and refrigerate
Pickled Red Onions
1 red onion, thinly sliced
1/2 cup freshly squeezed lime juice
Dash of salt
2 cups boiling water
Put onions in heat safe bowl and pour boiling water over them to cover. Steep for 10 seconds and drain. Then add lime juice and salt. Let sit for at least 30 minutes. You can cover and store in refrigerator for up to 3 weeks.
Tomato and Corn Salsa
2 large, ripe tomatoes, diced
1 cup cooked corn kernels
handful of cilantro, chopped
salt and pepper to taste
Mix well and season to taste with salt and pepper. Use immediately or cover an store in fridge for up to 2 days.
