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Grilled Chorizo Taco with Roasted Poblano Peppers, Roasted Tomato Salsa, and Pepper Jack
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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
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.
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
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
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