this is based loosely on a breakfast taco that i love to get in texas. only, i’m not such a big fan of the egg — to i left that part out and made them dinner tacos instead. they’re super simple to make, but the result depends almost entirely on the quality of the ingredients.
more after the jump …
- 1 cup of fresh Spinach
- 1 lemon/lime as needed
- 6 plum tomatoes, chopped
- 12 oz package of chorizo sausage
- 1 cup of shredded white mexican cheese (such as monterey jack)
- 4 oz of sour cream
- 4 flour tortillas (usually comes in packs of 6 or 10)
- create a slit down the length of the sausage, and peal off the casing. breakup the now liberated sausage meat, and cook until brown in a medium pan over medium heat. save the pan and any remaining sausage juice to cook the spinach.
- wet a towel completely, and then wring dry. remove the flour tortillas from any packaging, and wrap in the damp towels. nuke for 30 seconds.
- in the pan used for sausage, wilt the spinach in small amount of sausage juices for 30-60 seconds. set aside.
- to the tortillas add, in order: spoonful of sour cream, handful of shredded cheese, cooked chorizo, handful of tomatoes, wilted spinach, squeeze/squirt of lemon.
- plate and serve — creates four tacos.