Indulge in a tantalizing culinary journey with our delectable Chorizo and Mustard Greens Tacos recipe, an explosion of flavors that will awaken your taste buds. Bursting with the richness of Mexican chorizo and the piquant notes of mustard greens, these tacos are a symphony of textures and flavors. The smokiness of the chorizo pairs perfectly with the earthy bitterness of the mustard greens, balanced by the tangy freshness of the tomatillo salsa and creamy avocado slices.
Prepare to be tantalized by our thoughtfully curated selection of additional recipes that elevate the taco experience. Discover the secrets to crafting homemade corn tortillas from scratch, ensuring an authentic and unforgettable taco base. Elevate your tacos with our flavorful Tomatillo Salsa recipe, featuring roasted tomatillos, serrano peppers, and cilantro, adding a vibrant and spicy kick. And for a cooling contrast, whip up our creamy Avocado Crema, a luscious blend of ripe avocados, sour cream, and lime, adding a rich and velvety element to your tacos.
Embark on a culinary adventure with our Chorizo and Mustard Greens Tacos, and explore the diverse flavors and textures that come together to create an unforgettable taco feast. Let your taste buds dance with delight as you savor each bite of this tantalizing dish.
SUNNY'S EASY CHORIZO AND BEAN TACOS
Provided by Sunny Anderson
Time 20m
Yield 6 tacos
Number Of Ingredients 10
Steps:
- In a cast-iron or heavy-bottomed pan, heat the oil over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the chorizo and garlic, breaking up the chorizo with a wooden spoon to resemble ground meat. Cook through. Add the refried beans with a little water, if necessary, to get a smooth, not-too-dry consistency, and stir to combine with the chorizo and onions.
- Make the tacos. Arrange the tortillas on a plate using two for each taco. Add the chorizo mixture, cheese, a few radish slices, a few cilantro leaves and a shake of hot sauce. Repeat for the remaining tortillas and filling.
CHORIZO-AND-MUSTARD-GREENS TACOS
This super-fast and filling weeknight dinner will get the whole family excited for taco Tuesday. Peppery mustard greens give the chorizo filling an extra kick, in addition to bringing nutritious leafy greens to the table.
Provided by Lauryn Tyrell
Categories Mexican Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a large skillet, cook garlic in 1 tablespoon oil over medium-high heat until sizzling. Add greens; season with salt and cook until just wilted. Transfer to a plate. Add remaining 2 tablespoons oil, chorizo, 1/4 cup onion, and cilantro stems to skillet; season with salt and pepper. Cook, breaking up chorizo with the back of a spoon, until cooked through and edges begin to crisp, 6 to 8 minutes. Stir in salsa, 2 tablespoons water, and wilted greens. Check seasoning.
- Stir together remaining 1/4 cup onion and cilantro leaves. Blister tortillas over an open flame; transfer to a clean kitchen towel to keep warm. Serve chorizo and greens with tortillas, onion-cilantro mixture, sour cream, jalapeños, and more salsa verde.
CHORIZO TACOS
Steps:
- Heat a large skillet over medium-high heat. Add the sausage and cook until brown and the fat is rendered, about 5 minutes. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Remove from the heat and stir in the cilantro.
- Over a hot grill or in a clean skillet over high heat, heat the tortillas until warmed through and pliable. Divide the sausage filling among the warm tortillas and serve with desired accompaniments.
PAT'S CHORIZO AND COLLARD GREEN DRESSING
Provided by Food Network
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a large heavy skillet over medium-high heat. Once the butter foams, add the chorizo and cook for 5 minutes. Add the vegetables and saute until tender, about 5 to 8 minutes more. Set aside to cool slightly.
- Add the cornbread to a very large mixing bowl. Pour in the stock, and the beaten eggs. Season the mixture with salt and pepper, to taste. Add the cooled vegetables and the parsley and toss everything together. Pour the mixture into a large 4-quart buttered casserole dish and cover with foil. Bake for 30 minutes, then uncover and continue baking for 15 minutes more.
GARBANZOS AND GREENS WITH CHORIZO
Provided by David Tanis
Categories dinner, project, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Pick over chickpeas, put them in a large bowl and cover with cold water. Soak for at least 8 hours, preferably overnight.
- Drain chickpeas (they should have swelled considerably) and put them in a soup pot. Cover with 6 cups water, add the onion stuck with clove, the carrot and the bay leaf. Bring to a boil over high heat, then lower heat and let chickpeas simmer gently. Skim any foam that rises to the surface. Cook for 1 to 1 1/2 hours until chickpeas are tender. (If chickpeas seem to be drying out during cooking, add 1/2 cup water to keep them submerged in liquid.) Season generously with salt, and leave chickpeas to cool in the broth (cooking liquid). You should have about 2 1/2 cups cooked chickpeas. (They may be cooked a day in advance, if desired.)
- Put olive oil in a deep, wide skillet over medium-high heat. Add the diced onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the chorizo and let it fry a bit, then turn heat to medium. Add the garlic, pimentón and 1/2 teaspoon of the cumin, and stir to coat. Add the cooked chickpeas and 1/2 cup broth. Bring to a simmer, add the greens and sprinkle with a little salt. Stir to allow the greens to wilt. Put on the lid and cook for 4 to 5 minutes, until greens are completely cooked. Stir well, taste and adjust seasoning if necessary. To serve as a tapa or side dish, transfer to a cazuela or deep serving platter. Sprinkle with the remaining 1/2 teaspoon cumin and the pine nuts, if using. Alternatively, to serve as soup, spoon the garbanzo-and-greens mixture into 4 deep soup bowls. Ladle 1 cup heated broth into each bowl, and sprinkle soup with the remaining cumin.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 382 milligrams, Sugar 3 grams, TransFat 0 grams
FRESH GREEN CHORIZO
Because it's not stuffed into casings, this vibrant and fiery Mexican fresh pork sausage comes together fairly quickly. The most time-consuming part is roasting the green chiles and garlic, which are then puréed and mixed into ground pork along with spices, parsley and a tangy dose of sherry vinegar. Use the green chorizo as a base for tacos or scrambled eggs, or simmer it with beans into a thick, hearty stew. Wherever you use it though, be prepared for a kick. This is spicy stuff. And here are several more of our delicious chorizo recipes.
Provided by Melissa Clark
Categories dinner, lunch, sausages, main course
Time 30m
Yield 1 1/4 pounds sausage
Number Of Ingredients 13
Steps:
- Place the ground pork in a large bowl. Set a cast-iron skillet over medium heat for 5 minutes. Add black peppercorns, coriander seeds, cumin seeds, oregano, bay leaf and cloves and toast briefly until fragrant, about 15 seconds. Remove from the heat, transfer to a spice grinder and grind to a fine powder. Add to the bowl with the ground pork.
- Return the skillet to a high flame and heat for 5 minutes. Add garlic cloves, Serrano and poblano chiles and roast, turning them from time to time until softened slightly and blackened in spots, about 6 to 12 minutes, removing the pieces as they finish cooking. Set aside to cool at room temperature. Once garlic cloves are cool enough to handle, peel them and discard the skin. Wearing gloves if possible, remove the stems and seeds from the Serrano chiles. Remove the stems and seeds from the poblano chile, and peel away the charred skin.
- In a blender, purée the roasted garlic cloves, Serrano and poblano chiles along with the sherry vinegar, parsley and kosher salt until smooth. Transfer to the bowl with the ground pork and spices.
- Mix the chorizo with your (preferably gloved) hands until thoroughly combined. Transfer to a container and refrigerate until ready to use, or for up to 3 days. The chorizo can also be frozen in an airtight bag for up to 1 month.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 257 milligrams, Sugar 1 gram, TransFat 0 grams
CHORIZO TACOS
If you're looking for a quick bite or snack, these chorizo tacos are the perfect thing. They cook really quickly, everyone loves them and you can customize them to your personal tastes. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion and poblano; cook and stir until tender, 5-7 minutes. Add chorizo; cook, breaking into small crumbles, until fully cooked and starting to char and crisp, 12-15 minutes. Drain. Serve on warm tortillas. If desired, serve with toppings.
Nutrition Facts : Calories 176 calories, Fat 11g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 447mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.
EASY CHORIZO STREET TACOS
5 ingredients, amazing tacos.
Provided by evostoplight
Categories World Cuisine Recipes Latin American Mexican
Time 17m
Yield 2
Number Of Ingredients 5
Steps:
- Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
- Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
- Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.
Nutrition Facts : Calories 262 calories, Carbohydrate 25.8 g, Cholesterol 26.4 mg, Fat 13.2 g, Fiber 4 g, Protein 10.4 g, SaturatedFat 4.6 g, Sodium 465.6 mg, Sugar 0.9 g
RICK'S TACOS WITH GARLICKY MEXICAN GREENS
These tacos are a favorite of chef Rick Bayless, who first tasted them at a market stall in Toluca, Mexico, where they're considered to be good, old-fashioned peasant food.
Provided by Martha Stewart
Categories Mexican Recipes
Yield Makes 8 to 10 soft tacos
Number Of Ingredients 9
Steps:
- Warm the tortillas: Place a vegetable steamer in a large saucepan filled with 1/2 inch of water. Bring to a boil. Wrap tortillas in a heavy kitchen towel, lay them in the steamer, and cover with a tight lid. Boil 1 minute, turn off the heat, and let stand without opening for about 15 minutes.
- Prepare the filling: While tortillas are steaming, bring 3 quarts salted water to a boil in a large pot. Add greens, and cook until barely tender, 1 to 2 minutes. Drain in a colander, and spread out on a large plate or baking sheet to cool. When cool enough to handle, roughly chop.
- In a large skillet, heat oil over medium-high heat. Add onion, and cook, stirring frequently, until golden brown, about 10 minutes. Add garlic, stir for 1 minute, then add greens, and stir for about 1 minute, just long enough to heat them through. Season with salt.
- Prepare the tacos: Scoop the filling into a deep, warm serving dish, and sprinkle with cheese. Serve with the warm tortillas, salsa, and cilantro sprigs.
Tips:
- When choosing chorizo, opt for a variety that is flavorful and not too spicy. Mexican chorizo is a good option, as it is typically made with pork, chili powder, and other spices.
- To prepare the mustard greens, wash them thoroughly and remove any tough stems. You can also blanch the mustard greens for a milder flavor.
- If you don't have any tortillas on hand, you can use flatbreads or even rice as a base for your tacos.
- Feel free to add other toppings to your tacos, such as guacamole, salsa, or sour cream.
Conclusion:
Chorizo and mustard greens tacos are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The combination of spicy chorizo, tangy mustard greens, and creamy avocado is sure to please everyone at the table. So next time you're looking for a new taco recipe, give these chorizo and mustard greens tacos a try.
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