Chorizo and Black Bean Tacos with Avocado Margarita Sauce

Back on my birthday, when my wife took me to Kinderhook Farm in upstate NY for Mutton, we couldn’t resist picking up some of their homemade pork sausages. As a result, we came home with some Bratwurst, Cajun Andouille Sausage, and Chorizo. We’ve been trying to spread them out over time to make them last longer…and we just felt it was a good time to eat the Chorizo yesterday.

We added no additional seasoning to the taco filling itself…instead, we let all of the amazing flavours of the chorizo combine with the vegetables and left it at that. As for the sauce, we initially thought of adding sliced avocado as a topper…but we had some tequila (not sure why we had it, but we did) at our disposal. So, we decided to try something new and pureed some avocado with tequila and lime juice and then added some cream and salt to it. My wife gave me an emphatic green light to make these again. Sometimes, experiments work out on the first attempt!

Time: 30 Minutes

Ingredients:

  • For the Taco Filling:
    • Chorizo
    • Black Beans
    • Corn
    • Jalapenos
    • Onion
    • Diced Tomatoes (we used canned)
  • For the sauce:
    • Avocado
    • Tequila
    • Lime Juice (freshly squeezed is best, but from concentrate will work too)
    • Heavy Cream or Sour Cream
    • Sea Salt
  • Flour or Corn Tortillas

Method:

  • Remove your chorizo from its casing, dice your jalapenos (leaving in as many seeds as you want depending on your desired level of spice), and dice your onions.
  • Heat a pan, and when it’s hot, add a little oil, your chorizo, your jalapenos, and your onions. Sautee until all the meat has browned.
  • Add your beans, corn, and tomatoes, and let everyting cook together until the liquid has cooked off.
  • Turn your attention to your topping:
    • While your meat cooks, carefully slice your avocado in half, remove the pit, and then remove the skin.
    • Put your Avocado into your blender/food processor/Ninja, and pour in some tequila and lime juice.
    • Puree.
    • Transfer your sauce to a pan, and heat it.
    • Over low heat, stir in your cream or sour cream, and heat, but do not let it boil.
    • Towards the end, sprinkle in your salt, and stir to combine.
  • When your meat and vegetables are cooked, and the moisture in the pan has evaporated, cover your tortillas with a wet paper towel, and heat them in the microwave.
  • Lay your warm tortillas on a plate, and scoop your chorizo and veggie topping. Then, scoop your avocado sauce atop. You may also want to add a few jalapeno slices or some cilantro as garnish.
  • Devour, and enjoy!

4 comments

  1. I think you have a winner. The basics look good, but then tataaa here comes the Margarita sauce! I think I want to try that.
    Thanks for the share 🙂

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