Chorizo, cotija, onion, cilantro and jalapeno. Those simple ingredients are all you need for some of the best tacos I’ve had. In this country tacos tend to be loaded down with lettuce, tomatoes, cheese, sour cream, salsa, etc. No need here, simple is just fine.
There is a little restaurant here in Greenville, SC called Fonda Rosalinda’s. The food there is outstanding and authentic Mexican cuisine. They also setup booths at several of the street festivals here and at these they generally serve smaller mobile friendly food. They always have some sort of tacos, and I get them every time. Their tacos are general small homemade corn tortillas with pork and very little else. The last time I had them they were chorizo, pineapple, red onion and cilantro. These tacos are an obsession, so simple but so delicious. Well, when a visit to our favorite little farm (Greenbrier Farms) for a plant sale netted fresh chorizo, I knew immediately what I was going to make.
By the way, the tacos turned out great. I couldn’t find good corn tortillas so I resorted to flour, but they worked just fine. I also added cotija cheese, which I’m sure Rosalinda would say is very American of me. I served these with Mexican rice and black beans as sides. Yum, yum, yum!
- Fresh chorizo
- Crushed red pepper
- Small corn tortillas (I used flour)
- Cotija cheese (or Queso Blanco)
- Red onion, minced
- Jalapeno, stemmed, seeded and minced
- Package of Mexican rice
- 1 can black beans
- Cooking spray
- Heat a large pan over medium high heat. Spray the pan with cooking spray and add the chorizo. Cook for a few minutes using a spatula or fork to break up the meat in to small pieces. I find it works well to smush the larger clumps. Add crushed red pepper to taste (our chorizo was not too spicey). Reduce heat to medium and continue cooking until browned. Be patient, it will take longer the ground beef or turkey.
- In the meantime, heat the oven to 325 F. Wrap the tortillas in tin foil and place in the oven to warm.
- Warm the beans in a small pot and cook the rice per the instructions on the package.
I have always wanted to try a Portuguese recipe. While watching the Cooking Channel and one of my favorite shows Chuck’s Day Off, I came across this meal. Every once in awhile you come across a meal that just does it for you. This meal is one of those meals for me.
Portuguese Chicken with Chorizo and Clams. That is all I needed to hear and I was hooked. I get to try a new recipe, a new type of food and I get chorizo and clams. SOLD!
Jennifer said afterwards that this was one of her favorite things that I had ever made. I agree. The paprika on the chicken and in and on the chorizo add the perfect amount of spice. Who doesn’t love clams? The potatoes absorbed all those flavors and were a perfect starch. The red peppers and onions added a nice sweetness. The kale added a nice punch of tartness and the herbs that garnished added more fresh herbaceousness.
I did tweak the recipe some. I basically split the recipe in half, since it was for just two of us. I made three pieces of chicken instead of four, more chorizo and potatoes. I added the white wine also to give us something to sop up with the crust bread.
I HIGHLY recommend this recipe and it will be going into our regular rotation. It is delicious, pretty easy and impressive. If you give it a try, let me know what you think.
- 1 large red bell pepper, halved, stemed and seeded
- 3 chicken legs (thighs and drumsticks)
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon paprika
- 3/4 pound chorizo, sliced
- Salt and pepper
- 2 tablespoons canola oil
- 6-8 yukon gold potatoes, diced
- 1 small yellow onion, halved and sliced
- 3 cloves garlic, smashed
- 10-15 little neck clams
- 4 kale leaves, julienned
- 1/2 cup white wine.
- Chopped parsley and chives for garnish
- Set your chicken in a large bowl with salt, pepper, paprika, smoked paprika and chorizo. Toss so all ingridents are mixed together. Set aside.
- Set your oven to broil. Place the halved bell peppers on a sheet pan skin side up and cook under the broiler until the skins are good and blackened, approx. 10 minutes. Place in a bowl with plastic wrap sealing the bowl. Let the peppers cool and steam for several minutes. Remove the skin, juliuenne and set a side.
- Meanwhile, set the oven to 350 °.
- In a large skillet or oven proof pan, heat canola oil over high to meduim high heat. Add chicken and cook until crisp on all sides. Add chorizo and cook until it is crisp. Stir in potatoes and onions. Add red pepper strips on top. Add one smashed garlic clove on top of each peice of chicken. Put the pan in the oven for approximately 25 minutes, until chicken is fork tender.
- Remove pan and add kale, clams and white wine. Place back in the oven for another 10 minutes.
- Garnish with parsley and chive and serve with crusty bread.