Prep 10 mins
Cook 16 mins
Ten years ago, I ordered this dish at a cafe. The ingredients were listed on the blackboard, so it was easy to duplicate it at home. The heat is about right for those who don't want to go overboard. If you want extra heat, add jalapenos, tabasco sauce or chillies to the cooking or the garnishes. This really is a chop-it-up-and-throw-it-together meal. You are busy chopping or stirring most of the time, but it all takes less than 30 minutes from start to finish.
- 1 1⁄2 lbs spanish chorizo sausages, quartered lengthwise and chopped
- 1⁄4 teaspoon spanish smoked paprika (optional)
- 2 medium onions, peeled and chopped
- 2 medium bell peppers, chopped (capsicum)
- 1 -2 medium corn on the cob, cooked, kernels removed and roughly chopped (I add this only when I have corn leftover from the night before)
- 2 limes, juice of
- 2 cups taco sauce (I use medium heat)
- 1 cup sour cream (or more)
- 1 1⁄2 cups lettuce, shredded (or more)
- 2 cups colby cheese, shredded (or any cheese you prefer)
- 1⁄2 cup kalamata olive, pitted and chopped roughly (optional)
- 10 flour tortillas
- Heat a large frying pan and add chopped chorizos (don't add any oil). Saute for 5-10 minutes, until sausages pieces are done.
- You can chop the veggies while the chorizo is cooking.
- Remove chorizos and set aside, and drain off all but one tablespoon of the oil that has cooked out of the chorizos.
- Reheat the oil and add smoked paprika (if using it) and stir well.
- Add chopped onions and bell peppers and saute for 5 minutes, until softened.
- Add chopped corn kernels and saute for 2 minutes.
- Add lime juice and 1/4 cup of the taco sauce and cook for 2 minutes. You want the lime juice to mostly evaporate.
- Add cooked chorizos and let everything heat through for another 2 minutes.
- While the mixture heats, heat the tortillas according to package directions. I usually zap the whole pack in the microwave for about 1 minute. Be sure to remove the silica gel sachet from the pack before heating.
- Along the way, get the garnishes ready. These are the remaining taco sauce, sour cream, cheese, lettuce, olives (if used) and any other garnishes you like.
- Let everyone assemble their own servings. I usually smear some sour cream on a tortilla, then top with the chorizo mixture and all the garnishes, and fold. Be prepared for some fallout and very messy hands.
Yum! I used hot taco sauce and queso fresco. It was delish! Thank you.
I scaled this back to 1 serve but was full after eating half of the mix in a wholegrain tortilla (the DS polished of the rest of chorizo and veg mix) and I enjoyed so much just the right amount of spice that I like. Thank you Leggy Peggy for a great lunch, made for Make My Recipe - Edition 17.
This was right up my alley! Loved it! Spicy and yummy and yet fresh tasting! hmmmmm. GREAT wrap to take to work or on a picnic. I was not aware that there are different types of Chorizo and I think I used the wrong one for this recipe. This was like the inside of a sausage but it was still delicious and especiallly my 10 year old son adored it! Thanks so much!! Made during ZWT4 while travelling the world with the Babes.