Chorizo Tacos with Plantains

Main
This one is worth the effort. I promise!
Author

Gage

Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes

Main

This one is worth the effort. I promise!

Ingredients

  • 1 link of chorizo
  • 1 plantain
  • 1 lime (juice)
  • ½ onion (diced)
  • ½ onion (julienned)
  • 1 bunch cilantro (chopped)
  • queso Oaxaca (or mozzarella)
  • 6–8 corn tortillas
  • vegetable oil
  • ¼ cup apple cider vinegar
  • hot sauce (like Cholula®)
  • Mexican lager (like Corona®) (or water)

Instructions

  1. In a small container, add the apple cider vinegar, juice of half a lime, and the Julienned onions. Seal and shake briefly and set aside to pickle.
  2. Shred the queso Oaxaca or mozzarella. You won’t need much.
  3. Slice the plantain at a bias into ¼″ slices.
  4. Heat a non-stick skillet over medium-high heat and add the chorizo. Cook until browned.
  5. Remove the chorizo, and add the onions until translucent.
  6. De-glaze with a ¼ cup of the lager (or water) until it boils off, then add back the chorizo.
  7. Mix briefly, then set on the back burner.
  8. In a large deep skillet add the oil so that it just covers the bottom and then some.
  9. Once the oil is shimmering, add the plantain slices in batches, making sure not to overcrowd the pan.
  10. Cook until one side is browned then flip. Once done, set aside.
  11. Heat a non-stick skillet over medium heat until just smoking.
  12. Add the tortillas, and cook both sides so that they are just slightly burned in a few spots.
  13. Store in a bowl covered with a rag, or they will get stale.
  14. Now plate. Add the tortillas, then the cheese. You can melt with a blowtorch or in the microwave. Add the chorizo, then 2–3 slices of plantains, then the pickled onions. Cut a few leaves of cilantro on top with scissors, and spritz with a quarter of lime. Optionally, top with a few dabs of hot sauce.