I’m a big fan of a Mexican taco food truck in my neighborhood, and the food there has inspired me to make tacos at home. They use classic corn tortillas, so I followed that as my base in the kitchen. They’re not as pliable as wheat options, but I prefer their subtle flavor.
This dish is really easy to make, and it’s got a lot of umami from the chorizo and the goat cheese. I picked up a local goat cheese at the farmer’s market last weekend, and its creaminess and tang are a perfect complement to the spice and fat of the chorizo. The goat cheese is my take on queso fresco.
The caramelized onions add a touch of sweetness, and the fresh tomato adds texture and a bit of acid as a counterpoint to the fat of the chorizo.
1-2 chorizo sausages
1/2 large onion, sliced
1/2 large tomato, cubed
Caramelize the onions by cooking them covered on low heat. They’re ready when they’re translucent. Set aside when cooked.
Saute the chorizo. It should cook quickly because real chorizo is crumbly and has small surface area (about 5 min.).
When the chorizo and onions are ready, heat the tortillas for about 10 sec. in the microwave. If you have a gas stove, you can heat them directly on the burner.
Serve each taco with 2 tortillas as the base, and top with the chorizo, onion, tomato and goat cheese.