Chorizo Spiced Brussels Sprout Tacos Recipe By Tasty

BRUSSELS SPROUTS WITH CHORIZO

Steps:

• In a wide skillet, warm olive oil over medium-high heat until hot but not smoking. Add chorizo and let sizzle for a minute or so, until it releases some of its fat.
• Mash chorizo with a wooden spoon, encouraging it to crumble. Cook, stirring, until slightly browned, about 2 minutes more. Use a slotted spoon to remove chorizo and set aside. Leave oil bubbling in skillet.
• Add brussels sprouts to the skillet, and season generously with salt and pepper. Raise heat to high and cook, stirring, until sprouts are tender and lightly browned, about 10 minutes. Reduce heat if needed to prevent scorching.
• Add garlic and pimentón and stir to coat. Return chorizo to pan and cook, stirring, 2 minutes more. Sprinkle with parsley and transfer to a serving dish. Serve hot.

BRUSSELS-SPROUT TACOS

Steps:

• In a small bowl, combine onion with lime juice; season with salt. Toast tortillas over a gas flame until lightly charred, or blister under the broiler. Stack on a plate and cover with a clean kitchen towel. Mash avocado; season with salt. Spread tortillas with avocado; top with sprouts, pickled onion, peanuts, and cilantro. Serve with lime wedges.

SPICED CHORIZO AND TOMATO SHAKSHUKA RECIPE BY TASTY

Steps:

• Heat oil in a frying pan over medium heat.
• Add chorizo, onion, garlic, and red bell pepper, cooking for 2--3 minutes, or until fragrant.
• Add paprika, ground cumin, pepper, and salt. Stir to combine, cooking for 6--8 minutes, or until the vegetables begin to soften.
• Pour tinned tomatoes into the skillet, reduce heat, and let simmer for 20--25 minutes, or until the sauce begins to thicken.
• Using the back of a spoon, make 4 wells in the tomato sauce. Crack an egg into each well.
• Cover the skillet with a lid, and cook for 6--8 minutes, or until eggs are cooked.
• Top with crumbled feta and chopped parsley.
• Enjoy!

CHORIZO-SPICED BRUSSELS SPROUT TACOS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Trim the ends off the Simple Truth® Organic Brussels Sprouts and cut into quarters. Remove the stems from the mushrooms and cut into quarters.
• On the prepared baking sheet, toss the Brussels sprouts and mushrooms with the olive oil and Simple Truth® Organic Mild Chorizo Spice Blend until well coated. Bake for about 25 minutes, or until the Brussels sprouts and mushrooms are crispy and brown.
• Meanwhile, make the chipotle crema: In a small bowl, stir together the Mexican crema, adobo sauce, and salt until well combined. Refrigerate until ready to use.
• Make the pickled red onions. Add the white vinegar and sugar to a small saucepan. Bring to a simmer over medium-high heat, then add the red onions. Boil for 5-10 minutes, or until the onions have softened and the liquid is bright pink. Remove the pot from the heat and set aside. Drain pickled onions before using.
• Assemble the tacos: Arrange the tortillas on a plate and smear with some of the chipotle crema. Divide the Brussels sprout and mushroom mixture evenly between the tortillas. Top with the avocado, queso fresco, Simple Truth® Salsa Verde, pickled red onions, and Simple Truth® Organic cilantro. Serve immediately.
• Meal prep instructions: If not serving right away, store roasted vegetables, crema, and red onions in separate containers in the refrigerator. Warm up vegetables in the oven at 400°F (200°C) for 5-10 minutes, then assemble.
• Enjoy!

CRISPY CHORIZO & CHEESE TACO-QUESADILLAS WITH SIMPLE SALSA RECIPE BY TASTY

Steps:

• If making the chorizo, in the bowl of a stand mixer, combine the paprika, cumin, ancho chile powder, chili powder, oregano, coriander, cinnamon, cloves, ground pork, vinegar, and garlic. Mix until well combined.
• Heat the olive oil in a large pan over medium-high heat. When the oil is shimmering, add the chorizo and cook until the fat has rendered and the chorizo is crisp. Remove from the pan using a slotted spoon and discard the excess fat.
• Sprinkle the cheese over the tortillas, then top with the chorizo.
• Return the tortillas to the pan and cook until the cheese is melted and the tortilla is crisp, 3-4 minutes per side.
• Meanwhile, make the salsa: Coat the tomatoes, peppers, and garlic with olive oil and salt, then spread on a baking sheet. Roast under the broiler for 5-10 minutes, until charred in spots.
• Transfer the roasted vegetables to a blender and purée until smooth. Stir in the lemon juice and season with more salt to taste.
• Serve the taco-quesadillas with salsa and pickles.
• Enjoy!