Chorizo and Bell Pepper Tacos with Salsa Verde
By America's Test KitchenPublished on October 15, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup sour cream 1 tablespoon water 1 tablespoon lime juice, plus lime wedges for serving½ teaspoon table salt, divided1 pound Mexican-style chorizo sausage, casings removed1 red bell pepper, stemmed, seeded, and sliced thin1 teaspoon ground cumin ⅛ teaspoon pepper ½ cup jarred green salsa, plus extra for serving8 (6-inch) corn tortillas, warmed½ cup fresh cilantro leaves
Before You Begin
Use fresh Mexican chorizo here, not the dry-cured Spanish version. We like to serve these tacos with thinly sliced onions.
Instructions
- Combine sour cream, water, lime juice, and ¼ teaspoon salt in bowl; set aside.
- Cook chorizo in 12-inch nonstick skillet over medium-high heat, breaking up meat with wooden spoon, until no longer pink, about 4 minutes. Stir in bell pepper, cumin, pepper, and remaining ¼ teaspoon salt. Continue to cook until bell pepper is just softened and meat is cooked through, about 4 minutes longer. Stir in salsa and cook until heated through, about 1 minute.
- Divide filling among tortillas. Top with sour cream mixture, cilantro, and extra salsa. Serve with lime wedges.
Time
30 minutesYield
Serves 4Ingredients
¼ cup sour cream
1 tablespoon water
1 tablespoon lime juice, plus lime wedges for serving
½ teaspoon table salt, divided
1 pound Mexican-style chorizo sausage, casings removed
1 red bell pepper, stemmed, seeded, and sliced thin
1 teaspoon ground cumin
⅛ teaspoon pepper
½ cup jarred green salsa, plus extra for serving
8 (6-inch) corn tortillas, warmed
½ cup fresh cilantro leaves
Ingredients
¼ cup sour cream
1 tablespoon water
1 tablespoon lime juice, plus lime wedges for serving
½ teaspoon table salt, divided
1 pound Mexican-style chorizo sausage, casings removed
1 red bell pepper, stemmed, seeded, and sliced thin
1 teaspoon ground cumin
⅛ teaspoon pepper
½ cup jarred green salsa, plus extra for serving
8 (6-inch) corn tortillas, warmed
½ cup fresh cilantro leaves
Ingredients
¼ cup sour cream
1 tablespoon water
1 tablespoon lime juice, plus lime wedges for serving
½ teaspoon table salt, divided
1 pound Mexican-style chorizo sausage, casings removed
1 red bell pepper, stemmed, seeded, and sliced thin
1 teaspoon ground cumin
⅛ teaspoon pepper
½ cup jarred green salsa, plus extra for serving
8 (6-inch) corn tortillas, warmed
½ cup fresh cilantro leaves
Why This Recipe Works
Using jarred green salsa helps save time and adds flavor to the taco filling.
Before You Begin
Use fresh Mexican chorizo here, not the dry-cured Spanish version. We like to serve these tacos with thinly sliced onions.
Instructions
- Combine sour cream, water, lime juice, and ¼ teaspoon salt in bowl; set aside.
- Cook chorizo in 12-inch nonstick skillet over medium-high heat, breaking up meat with wooden spoon, until no longer pink, about 4 minutes. Stir in bell pepper, cumin, pepper, and remaining ¼ teaspoon salt. Continue to cook until bell pepper is just softened and meat is cooked through, about 4 minutes longer. Stir in salsa and cook until heated through, about 1 minute.
- Divide filling among tortillas. Top with sour cream mixture, cilantro, and extra salsa. Serve with lime wedges.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments