Chorizo Smash Tacos
with Tomatillo Salsa Cruda & Pickled Cabbage
Cooking time
15 minutes
Servings
2/4
Calories
660 /serving
Simply smashing, how well suited chorizo sausage meat is to this viral taco technique. It adds a smoky taste to pan-cooked tortillas, soon to be rigged up with a fresh-made tomatillo and scallion salsa, plus some pickled cabbage for crunch.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 150g Shredded cabbage
- 225g Tomatillos
- 1 Scallion
- 30ml Apple cider vinegar
- 6 Wheat flour tortillas
Contains: Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
9 g
Sodium
770 mg
Total Carb
65 g
Sugars
9 g
Protein
31 g
Fibre
5 g
Preparation
Prepare the smash tacos
- In a medium bowl, combine the chorizo and S&P.
- Place the tortillas on a dry work surface.
- Spread evenly with the chorizo.
Make the salsa cruda & pickled cabbage
- Remove the husks from the tomatillos; small-dice.
- Thinly slice the scallion crosswise.
- In a second medium bowl, combine the tomatillos, scallion, ⅓ of the vinegar, a drizzle of oil and S&P.
- In a large bowl, combine the cabbage, remaining vinegar, a drizzle of oil and S&P.
- Massage the cabbage, 30 sec. to 1 min., until softened.
Cook the smash tacos
- In a large pan (use 2 pans for speed), heat a small drizzle of oil on medium.
- Working in batches, add the tacos, meat-sides down, and cook, 1 to 2 min., until the sausage meat* is cooked through.
- Flip and cook, 30 sec. to 1 min., until the tortillas have warmed through.
Plate your dish
- Divide the smashed tacos between your plates.
- Top with a spoonful of the salsa cruda and pickled cabbage.
- Serve the remaining salsa cruda and pickled cabbage on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
