Chorizo Tacos with Roasted Onion, Corn and Avocado Salsa

Ingredients

• 4ears of corn, husks removed and washed
• 2¾white onions, cut into 1.3 cm slices
• 15 ml (1 tablespoon)olive oil
• to tastesalt and pepper
• 454 g (16 oz)Yo Amigo Chorizo Sausage de Smoky Ridge™
• 28taco-size corn tortillas (or 14–15 regular-size corn tortillas)
• 6tomatillos
• 1garlic clove, peeled
• 1jalapeño pepper, stem removed and halved lengthways
• ¼white onion
• 1avocado
• ½ teaspoonsalt
• 10fresh cilantro sprigs, washed

Instructions

1. 1

   Roast the vegetables

   Preheat the oven to 230°C (450°F). Spread the olive oil over a baking sheet. Roll the corn in the oil and turn the onion slices so they are coated on both sides. Season with salt and pepper, then roast for 20 minutes. After 10 minutes, turn the onion and roll the corn so they brown on all sides.

2. 2

   Prepare the chorizo

   While the corn and onion roast, remove the casings from the 5 chorizo sausages and cut each lengthways into quarters. Slice into pieces about 6 mm (¼ inch) thick and set aside.

3. 3

   Brown the filling

   Cook the chorizo in a pan over medium-high heat for 10 minutes, stirring occasionally so it browns on all sides. A cast-iron grill pan works well; preheat it for a minute or two first. Meanwhile, quarter the roasted onion and cut the kernels from the corn. Stir the onion and corn into the chorizo for the final 3 minutes of cooking.

4. 4

   Cook the tomatillos

   Remove the outer leaves from the tomatillos and wash the fruit. Halve them and put them in a small pot with the garlic and jalapeño. Cover with water and bring to the boil. Reduce the heat to medium, cover and cook for 5 minutes, or until the tomatillos turn from bright green to olive green.

5. 5

   Blend the salsa

   Transfer the tomatillos to a blender without the cooking water, reserving the water in case you need it later. Add the garlic, jalapeño, onion, peeled and pitted avocado, salt and cilantro. Blend until thick and smooth.

6. 6

   Fill the tortillas

   Warm the tortillas. Stack them in pairs and fill with the chorizo mixture, then top each with a spoonful of avocado salsa. Finish with a squeeze of lime if you like.

What are chorizo tacos?

Tacos are a Mexican staple: fillings are served in soft tortillas, often with a fresh or tangy topping. This version brings together chorizo, corn and onion with a blended tomatillo and avocado salsa.

Roasting the corn and onion adds browned, sweet notes to the savoury sausage, while the salsa gives the filling a creamy, tart contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 12g protein, 35g carbs, 16g fat.

The corn and tortillas provide most of the carbohydrates, while the sausage and olive oil contribute much of the fat; the chorizo is also the main protein source. Balance the plate with salad or vegetables alongside the two tacos.

The roasted vegetables

Corn: Coat the ears all over with oil and turn them halfway through roasting so they colour evenly. Let them cool enough to handle before cutting off the kernels.

Onion: Keep the slices thick enough to turn without falling apart. Quarter them after roasting, as directed, so they mix easily into the filling.

Getting the chorizo right

Casings: Remove them before cutting the sausages into small pieces, so the filling is easy to scoop into the tortillas.

Browning: Stir occasionally rather than constantly, giving the pieces time to colour against the pan. Add the corn and onion only for the final 3 minutes, as the method specifies.

A thick, smooth salsa

Tomatillos: Their colour is a useful doneness cue; take them off the heat when they shift from vibrant green to olive green after about 5 minutes.

Blending: Drain the cooking water but keep it nearby. Blend the ingredients to a thick, even consistency, adding a little reserved water only if needed to help the mixture blend.

Serving and timing

The recipe takes about 50 minutes overall, with the oven roasting and the chorizo preparation happening alongside one another. Make the salsa while the filling cooks to keep the work moving.

Warm the tortillas just before filling and serve promptly, while the filling is hot and the tortillas are pliable. The recipe serves 14, using two taco-size tortillas per serving.

What to serve alongside

A simple green salad or sliced vegetables can add a fresh, crisp contrast to the rich filling. Keep any extra salsa on the table for topping.

For a more substantial meal, serve with beans or rice. If offering lime, let everyone squeeze it over their tacos to taste.

Recipe notes & tips

• Turn the corn and onion after 10 minutes so they brown on more than one side.
• Cut the chorizo into evenly sized pieces to help them cook at the same rate.
• Keep the tomatillo cooking water until the salsa is blended in case the blender needs help.
• Warm the tortillas just before serving so they stay flexible when folded.
• Stack the tortillas in pairs as directed to make the tacos easier to hold.

Variations

• Adjust the heat: Use less jalapeño for a milder salsa or include more for extra warmth.
• Use larger tortillas: Choose 14–15 regular-size corn tortillas instead of 28 taco-size ones, as the recipe allows.
• Add lime: Finish the filled tacos with a squeeze of lime for a sharper, citrusy note.
• Serve extra salsa: Put any remaining avocado salsa on the table for people to add to taste.

Common mistakes to avoid

• Skipping the halfway turn: The vegetables may brown unevenly; turn the onions and roll the corn after 10 minutes.
• Cutting the corn too soon: The ears can be awkward to handle hot; let them cool enough to hold before shaving off the kernels.
• Overcooking the tomatillos: They can lose their fresh flavour; check for the change to olive green at about 5 minutes.
• Pouring all the cooking water into the blender: The salsa can become thin; drain the tomatillos and add reserved water only if needed.
• Filling cold tortillas: They may be less pliable; warm them shortly before assembling.

How to store

Refrigerate leftover chorizo filling and salsa separately in covered containers for up to 3 days. Reheat the filling in a pan until hot, and serve the chilled salsa separately; warm tortillas just before eating.

Frequently asked questions