Sunnys Easy Chorizo And Bean Tacos Recipes

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.

Steps:

• Cook the chorizo in a large nonstick skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Transfer to a food processor with a slotted spoon. Add 1/4 cup panko, the almonds and 1 clove garlic to the drippings in the skillet. Cook, stirring, until the panko and almonds are toasted, about 3 minutes; remove to a bowl. Reserve the skillet.
• Add the beans, egg, remaining 1/2 cup panko, the parsley, 1 tablespoon olive oil, remaining 1 clove garlic, 1/2 teaspoon salt and a few grinds of pepper to the food processor. Process until chunky. Shape into eight 1-inch-thick patties (about 1/3 cup each) on a baking sheet. Freeze until firm, about 10 minutes.
• Meanwhile, make the romesco sauce: Char the bell pepper over a gas burner on medium heat, 6 to 8 minutes. (Alternatively, broil the pepper until charred.) Discard the stem, seeds and blackened skin. Rinse out the food processor and puree the bell pepper with the almond mixture, 2 tablespoons olive oil, the vinegar and 1/4 teaspoon salt until mostly smooth, thinning with up to 1/3 cup water. Season with salt and pepper.
• Heat the remaining 2 tablespoons olive oil in the reserved skillet over medium-high heat. Add the chorizo patties and cook, turning once, until browned, 4 to 5 minutes.
• Divide the romesco sauce among plates and top with the patties. Drizzle olive oil and vinegar on the arugula and season with salt. Serve with the patties.

Steps:

• 1. In a large, deep skillet, cook the chorizo over low heat, stirring frequently, until lightly browned and curled, about 5 minutes. Transfer to paper towels to drain. 2. To the fat in the skillet, add the oil, onion, and garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. 3. Add the bourbon and beans. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the beans are hot and almost all of the liquid has evaporated, about 5 minutes. Using a potato masher or large fork, gently mash about half of the beans. Season to taste with salt and pepper. Stir in water if the mixture is too thick. 4. Warm the tortillas according to the package's directions. Divide the beans, chorizo, cheese, and cilantro among the warm tortillas.

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.

Steps:

• Heat oil in a skillet over medium-high heat. Add chorizo and cook until slightly browned, about 5 minutes. Add bell peppers and onion and cook until slightly soft but still firm, about 5 minutes more. Add water and taco seasoning. Stir until thoroughly mixed and water is bubbly. Reduce heat to medium and let water reduce, 3 to 4 minutes. Add hot sauce and paprika.