Chorizo sausage is one of those guilty pleasures. Fatty chunks of tubular pork generously spiced with rich smoked paprika and chilies. This is a perfect ingredient to buttress a fun to prepare taco bar.
This recipe’s main ingredient is definitely the mild and smokey chorizo. Yet, not to be overlooked are the roasted crimini mushrooms with scallions. Crimini mushrooms are one of my favorites. They have such great flush texture and a subtly strong funghi flavor. When roasted with plenty of spring onions/scallions, they make for a great pairing with chorizo. However, a taco is only as good as its orchestration of all the parts.
What transforms this chorizo and mushroom taco from ordinary to memorable are the raw scallion salsa, sour cream with lime juice, and queso fresco. The raw scallion salsa – which is flavored heavily with balsamic vinegar, white wine vinegar, jalapeño, and honey – fortifes the already roasted scallions with the mushrooms. Scallions scream springtime and brings much wanted freshness to the chorizo. And everybody knows, no “Americanized” taco is ever complete with sour cream (watered down with lime juice) and cheese.
Chorizo and mushroom tacos, with scallion salsa
- 3 chorizo links, filling removed from the casing
- 1 lb crimini mushrooms, quartered
- 4 garlic cloves, minced
- 1/2 red onion, diced
- 6 scallion stalks, cut into 2-inch long
- 1-2 tablespoons white wine (optional)
- Pinch of red pepper flakes
- Pinch of smoked paprika
- Olive oil
- 4 ounces sour cream mixed with lime juice
- Crumbled queso fresco cheese
- Corn tortillas
- 3 scallion stalks, finely diced
- Handful red onion, finely diced
- 1/2 jalapeño, finely minced
- 1-2 teaspoons olive oil
- 1-2 teaspoons balsamic vinegar
- 1-2 teaspoons white wine vinegar
- 1-2 teaspoons honey
Pre-heat the oven to 400 degrees. We will roast the mushrooms and scallions in the oven. Over medium heat, sauté garlic, onion, and red pepper flakes in a olive oil and butter mixture for 5-10 minutes until translucent and fragrant. Use a large saute pan. Toss in the quartered crimini mushrooms and large pieces scallions. Drizzle on top the white wine, olive oil, and butter. Pop these into the oven to roast for 10 mins.
Meanwhile, start on the chorizo and the scallion salsa. Over medium heat, saute the chorizo meat in a touch of butter and smoked paprika. Smoked spanish paprika is the primary seasoning ingredient in chorizo sausages, and why they are red colored. We want to fortify our chorizo tacos with a bit more smoked paprika. This will saute for 10 minutes. Use a wooden spoon to keep breaking down the sausage meat into smaller and smaller pieces.
Remove the roasted mushrooms and scallions from the oven. Have it rest. While resting, in a small bowl,combine the diced scallions, onions, jalapenos, and garlic with olive oil, balsamic, white wine vinegar, honey, salt and pepper. Readjust the seasonings to your liking. We want a nice balance of fresh spring onion-ness with an acidic and sweet tang.
Using a slotted spoon, scoop out the roasted mushrooms and scallions. Place them into the saute pan with the chorizo meat. The roasted mushrooms will have exuded much of its liquid. Make sure not to transfer too much of it to the chorizo mixture. Season the combined chorizo and mushroom with salt, pepper, and smoked paprika.
Warm up a bunch of corn tortillas. Set the table with the chorizo and roasted mushroom filling, sour cream with lime juice, scallion salsa, and queso fresco. Dig in and enjoy!