- 1 lb Mexican style chorizo, removed from casing (if needed)
- 2 cans artichoke hearts (count 8-10), drained and rinsed
- 3 tbsp oil, divided
- 1 avocado
- 1 small serrano chile pepper, stem and seeds removed
- 1 lime, juice of
- salt, to taste
- corn tortillas, warmed
- limes, sliced
- cilantro
- white onion, chopped
Preheat oven to 400 degrees F. Put the chorizo in a skillet or heavy bottomed pan with a little oil on medium-high heat. Make sure the pan is not overcrowded so the chorizo can brown nicely. Be sure to break up the meat as you go. It should have a ground consistency when done. While the chorizo is cooking prepare the artichokes.
After rinsing the artichokes, drain well and then pat dry with a paper towel. Cut the artichokes into quarters and then cut them in half again. If you prefer larger pieces leave the artichokes quartered.
Prepare a small roasting pan. Toss the artichokes in a little olive oil, season with salt and pepper and roast for 12 to 14 minutes or until browned and crispy flipping halfway through for even cooking. Set aside.
Put the avocado, half the serrano chile, the lime juice and a pinch of salt in a blender or food processor. Add a couple tablespoons of water to achieve a creamy consistency. For more heat add the rest of the chile. Taste and season with salt if needed. Set aside.
Warm corn tortillas on a griddle or skillet. Layer two tortillas per taco. Spoon some of the chorizos into the taco, then add the roasted artichokes. Garnish with chopped onion, cilantro, and the avocado-serrano salsa if desired.
- Serve with slices of lime. Enjoy!
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