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Grilled Chorizo Taco with Roasted Poblano Peppers, Roasted Tomato Salsa, and Pepper Jack (Emeril Lagasse) Recipe

Grilled Chorizo Taco with Roasted Poblano Peppers, Roasted Tomato Salsa, and Pepper Jack (Emeril Lagasse) Recipe

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Grilled Chorizo Taco with Roasted Poblano Peppers, Roasted Tomato Salsa, and Pepper Jack (Emeril Lagasse)

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Ingredients:

Serving

1 lb chorizo , sliced on the diagonal into 1/2-inch thick pieces
8 corn tortillas
4 roasted poblano peppers , seeds, stem and skin removed , and cut into thin strips
roasted tomato salsa , recipe follows
4 oz pepper jack, grated
4 to 6 plum tomatoes, cored and halved (1 1/4 lb)
1 large jalapeno, stem removed
1 large onion, peeled and cut into 8 equal pieces
2 cloves garlic, unpeeled
3/4 tsp salt
2 tbsp chopped cilantro
2 tbsp fresh lime juice
1 tsp sherry vinegar
3 tbsp water

Directions:

Prepare a fire for grilling.
Using tongs, place sausage slices on the grill and cook for about 2 to 3 minutes per side, until slightly charred on both sides. Transfer to a plate and cover with aluminum foil until ready to assemble the tacos.
Bring a small amount of water to a boil in a medium saucepan. Place a steamer insert inside the pot. Wrap the corn tortillas in a damp kitchen towel and place inside the steamer insert. Cover the saucepan and steam the tortillas until they are very soft and pliable, about 4 minutes. Carefully remove the tortillas from the steamer and serve, with the grilled chorizo, roasted poblano peppers and grated cheese divided evenly among the tacos. Top with Roasted Tomato Salsa, to taste.
Roasted Tomato Salsa:
Preheat the broiler to 500 degrees F.
Line a baking sheet with parchment paper and place the tomatoes and jalapeno pepper along 1 end of the baking sheet. Place the onion and garlic along the other side of the baking sheet and broil close to the heat source until the onions and garlic are blistered and beginning to char, about 10 minutes. Remove from the oven and, using tongs, transfer the onions and garlic to a small bowl to cool. Return the tomatoes and pepper to the oven and continue to broil until the tomatoes are charred around the edges, and very soft and bubbly, about 10 more minutes. Remove from the oven and allow to cool.
When cooled, slip the garlic cloves out of their skins and transfer to the bowl of a food processor along with the onions, tomatoes, jalapeno pepper, and any accumulated juices from the baking sheet. Process in short pulses until salsa is thoroughly combined but still slightly chunky. Add salt, cilantro, and lime juice, Sherry vinegar and water and stir to combine. Transfer to a bowl and set aside until ready to assemble the tacos.
Yield: about 1 1/2 cups salsa

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	748.44 Kcal (3134 kJ)
Calories from fat	459.53 Kcal
		% Daily Value*
Total Fat	51.06g	79%
Cholesterol	120.75mg	40%
Sodium	2046.08mg	85%
Potassium	955.58mg	20%
Total Carbs	34.84g	12%
Sugars	6.83g	27%
Dietary Fiber	5.47g	22%
Protein	39.66g	79%
Vitamin C	29.4mg	49%
Iron	2.8mg	15%
Calcium	206.8mg	21%

Amount Per 100 g
Calories	189.37 Kcal (793 kJ)
Calories from fat	116.27 Kcal
		% Daily Value*
Total Fat	12.92g	79%
Cholesterol	30.55mg	40%
Sodium	517.7mg	85%
Potassium	241.78mg	20%
Total Carbs	8.82g	12%
Sugars	1.73g	27%
Dietary Fiber	1.38g	22%
Protein	10.04g	79%
Vitamin C	7.4mg	49%
Iron	0.7mg	15%
Calcium	52.3mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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