Charred Corn and Chorizo Street Taco - DC News FOX 5 DC WTTG

Charred Corn and Chorizo Street Taco

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Ingredients

1/2 cup Olive Oil

2 ears Yellow Corn, shucked and cleaned

1 each Small Red Onion, cut into ½" rounds

Salt to taste

Black Pepper to taste

2 tablespoon Vegetable Oil

2 cups Mexican Chorizo

2 cups grated jalapeno jack cheese

Lime juice, to taste

4 - 4" White Corn Tortillas, cooked and warm

Green Chili Mojo, recipe to follow

1/3 cup grated Cotija Cheese or Mexican Farmer's Cheese

1/3 cup toasted and coarsely ground Mexican Pumpkin Seeds

4 sprigs Fresh Cilantro


Directions

Preheat your grill to medium heat. Brush the corn and the red onion with the olive oil and season with salt and pepper. Place the corn on the grill and continuously roll the corn as kernels start to char. Place the red onion on the grill and cook for 5 minutes per side, or until lightly charred. Remove the corn and the red onion from the grill and cool to room temperature. Once cooled, cut away the kernels of corn and dice the red onion into ¼" cuts and reserve.

Place half the oil in a large sauté pan over medium heat. Add the chorizo and cook through, about 5 minutes, stirring occasionally until browned. Empty the meat through a strainer to remove excess fat and reserve meat. In a separate large sauté pan over medium high heat, add the remaining oil. Add the corn and red onions and sauté for two minutes or until translucent. Add the chorizo and cook an additional 2 minutes or until heated. Remove the pan from the heat and add cheese, stirring constantly to combine until cheese has melted into mixture. Season with lime juice and salt to taste.

Place a warm tortilla in the middle of each warm serving plate. Spoon equal portions of taco mixture into the middle of each tortilla. Roll each tortilla into a cylinder with the seam side down. Then place about 1 tablespoon of the green chili mojo in front of each of the tacos. Sprinkle with cotija and Mexican pumpkin seeds and sprigs of cilantro.


GREEN CHILI MOJO

½ cup Olive Oil

2 each Poblano Peppers, roasted and peeled, seeds removed

1 tablespoon sliced garlic

½ bunch Scallions, green part only

½ bunch Cilantro, rough chop

½ cup Mango, rough chop

¼ cup Lime Juice

Salt to taste

In a medium size sauce pot, add the first five ingredients. Place the pot on medium high heat, and heat the oil to a simmer, cook for approximately 10 minutes. Remove from the heat, and allow to cool slightly. In a blender, puree the mixture adding the mango and lime juice, puree to sauce consistency. Season with salt to taste

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