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Taco Tuesday

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Endless possibilities; it’s the thing that I love most about tacos. Here on the West Coast you can pretty much put anything in a taco. From cod to calamari to beef tongue, and everything in between, there is reason enough to dedicate a day of the week to eating tacos. I spotted some house-made Mexican Chorizo at Bi-rite this weekend, and my brain started filling with ideas of how to utilize this tasty meat. Naturally, I wanted to take advantage of seasonal ingredients so I picked up some corn, chili peppers, tomatillos and avocado, and let the rest of the components swirl in my head until I came up with this perfect Tuesday Taco.

chorizo tacos

Chorizo Tacos (makes 10 tacos)


  • 1 lb Chorizo sausage, casings removed
  • 1 small white onion, finely chopped
  • 10 corn tortillas
  • crumbled Cotija cheese

Corn Salad (makes 3 cups)

  • two ears yellow corn, husks removed
  • 1/2 red onion, diced
  • 2 mild chili peppers, diced (such as AnaheimChilaca or Poblano)
  • 2 TB cilantro, finely chopped
  • 4 scallions, chopped
  • 2 TB salsa verde
  • juice from 1/2 lime


Avocado Salsa (makes about 1 1/2 cups)

  • 2 garlic cloves
  • 1 jalapeño
  • 2 scallions
  • 2 tomatillos, cut into eighths
  • 1 avocado
  • juice of 1/2 lime
  • salt to taste

Start by boiling a large pot of water for the corn. Once boiling, add a touch of salt and the corn and lower the heat to medium. Cook for 4 minutes, then remove with tongs and let cool. Once cool enough to touch, use a large knife to slice down the sides of the ears, removing all the kernels. In a large bowl, combine the corn with the red onion, chili, cilantro, scallion, salsa verde and lime juice. Taste for seasoning and adjust if needed.

corn salad

Next, prepare avocado salsa. In a large food processor fit with a steel blade, chop garlic cloves and jalapeño pepper. Add the scallions and tomatillos and process again. Then add lime juice, avocado and a pinch of salt and process to combine. Taste for seasoning and adjust if needed, then transfer to a small bowl using a rubber spatula.

Preheat the oven to 350 degrees. Once heated, place tortillas on an oven tray and cook for about 7 minutes. Transfer to a serving platter and cover with a kitchen towel to keep warm.

Meanwhile, heat a large nonstick skillet over a medium-high flame. Add the onions and chorizo and cook for about 10 minutes, stirring and breaking up the meat as it browns. If the meat renders more fat than a light coat on the bottom of the skillet, pour off extra. Continue to cook until meat becomes slightly crispy, then transfer to a serving bowl.

photo 1

Arrange all of your components on the dinner table so that people can construct their tacos as they wish. My ideal taco starts with a spread of avocado salsa on the bottom, followed by a heaping scoop of chorizo, then topped with the corn salad and Cotija crumbles. Ta-da!

photo 3

As for a wine pairing, you could take few different paths. A dark Rosé of Cabernet or Tempranillo would pair well with the spice in this dish, as would a bright and acidic Sauvignon Blanc or Albariño from Chile. If you wanted to go with something a little bolder, serve a plummy and peppery Zinfandel such as Storybook Mountain’s Mayacamas Range Zinfandel, or Ridge Geyserville or Ponzo Zinfandel. If it were me – and in the theme of endless possibilities – I would serve a Rosé, an Albariño and a Zin and let my guests choose!

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

3 responses »

  1. Can we have a taco night in Carlsbad???


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