Early Fall Chorizo Tacos

  • 2-3 hatch chiles
  • 1 T. avocado oil or other high smoke point oil
  • 8 oz. Mexican chorizo, removed from its casing
  • 1 medium zucchini, trimmed and sliced into bite-sized pieces
  • 1 ear of corn, husked and kernels removed
  • 1 tsp. smoked paprika
  • 1 tsp. granulated garlic
  • Flour tortillas
  • Shredded cheese of your choice

Coat the whole chiles thoroughly with oil and set them in a cast iron or other heavy, oven-proof skillet. Broil several inches from the heating element until the skins bubble and brown. Turn the chiles at least once for even roasting. Remove the chiles and place them in a heat-proof container with a lid.

While the chiles rest, brown the chorizo in the same skillet you roasted the peppers in. About 5 minutes into the process, add the zucchini, corn, smoked paprika, and granulated garlic. Continue cooking over medium heat until the chorizo is fully cooked, the zucchini is softened, and the corn is bright yellow in color.

Carefully remove the seeds and outer loose skins from the peppers and chop them coarsely. Add the chopped peppers to the chorizo mixture and serve tucked into warm tortillas and topped with your favorite grated cheese.

  • Yields: 4-6 servings
  • Preparation Time: 40 minutes
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