Food Network: Grilled Chorizo Taco with Roasted Poblano Peppers, Roasted Tomato Salsa, and Pepper Jack

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Grilled Chorizo Taco with Roasted Poblano Peppers, Roasted Tomato Salsa, and Pepper Jack
Recipe courtesy Emeril Lagasse, 2002

Ingredients
1 pound chorizo, sliced on the diagonal into 1/2-inch
thick pieces
8 corn tortillas
4 roasted poblano peppers, seeds, stem and skin removed, and cut into thin
strips
Roasted Tomato Salsa, recipe follows
4 ounces pepper Jack, grated

Directions
Prepare a fire for grilling.
Using tongs, place sausage slices on the grill and cook for about 2 to 3 minutes

per side, until slightly charred on both sides. Transfer to a plate and cover with
aluminum foil until ready to assemble the tacos.
Bring a small amount of water to a boil in a medium saucepan. Place a steamer
insert inside the pot. Wrap the corn tortillas in a damp kitchen towel and place
inside the steamer insert. Cover the saucepan and steam the tortillas until they
are very soft and pliable, about 4 minutes. Carefully remove the tortillas from
the steamer and serve, with the grilled chorizo, roasted poblano peppers and
grated cheese divided evenly among the tacos. Top with Roasted Tomato Salsa, to
taste.

Ingredients
Roasted Tomato Salsa:
4 to 6 plum tomatoes, cored and halved (1 1/4 pounds)
1 large jalapeno, stem removed

1 large onion, peeled and cut into 8 equal pieces
2 cloves garlic, unpeeled
3/4 teaspoon salt
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
1 teaspoon Sherry vinegar
3 tablespoons water

Directions
Preheat the broiler to 500 degrees F.
Line a baking sheet with parchment paper and place the tomatoes and jalapeno
pepper along 1 end of the baking sheet. Place the onion and garlic along the other
side of the baking sheet and broil close to the heat source until the onions and
garlic are blistered and beginning to char, about 10 minutes. Remove from the oven

and, using tongs, transfer the onions and garlic to a small bowl to cool. Return
the tomatoes and pepper to the oven and continue to broil until the tomatoes are
charred around the edges, and very soft and bubbly, about 10 more minutes. Remove
from the oven and allow to cool.
When cooled, slip the garlic cloves out of their skins and transfer to the bowl of
a food processor along with the onions, tomatoes, jalapeno pepper, and any
accumulated juices from the baking sheet. Process in short pulses until salsa is
thoroughly combined but still slightly chunky. Add salt, cilantro, and lime juice,
Sherry vinegar and water and stir to combine. Transfer to a bowl and set aside
until ready to assemble the tacos.
Yield: about 1 1/2 cups salsa