CHORIZO TACOS

Since our first taco tuesday, way back in March, we’ve tried to keep you all on your toes. There’s definitely some requirements for the dinner, if you ask me… gotta have some kind of rice/beans, a salsa, pickled onions (duh), limes, corn tortillas, and obviously, the star of the show- the protein. We’ve done so many different variations that I’m starting to have trouble deciding what to do next! (Big hint, send me some suggestions). We kept it real simple this week with some favorites from past taco tuesdays. Housemade chorizo, saffron + tomato rice, refried black beans, salsa verde + chips, and the staples. Simple is delicious. Get in there. 

For the chorizo:

Braised in vinegar and pineapple juice, this has got to be the best way to use ground pork. To reheat, get a saute pan hot over high heat. Add a splash of oil, and scoop the chorizo into the pan. Break up any clumps, and let it fry to give it some color. Give it a few tosses, and once it’s hot, remove from the pan and set aside until you’re ready to plate!

For the rice:

In a saucepot with a tight fitting lid, bring a couple tablespoons of water to a simmer. Probably 1-2 tablespoons per serving. Once it’s simmering, drop the rice in , and stir it around to break it apart a bit. Cover the pot with a lid, turn the heat to low, and allow the rice to steam for a few minutes until it’s heated through. After a few minutes, remove from the what, but keep the lid on until you’re ready to serve.

For the beans:

If I were you, I’d just heat these up in the same pan that you used for the chorizo. Once the chorizo is out, add a splash of water and scoop the beans into the pan. Over medium low heat, stir the beans until they begin to bubble and steam. Keep stirring to prevent sticking, and add a bit more water to thin them out if they are too thick. Once hot, cover and set aside until you’re ready for them 🙂

For the tortillas:

Best way to warm the tortillas is over an open flame on a gas stove. Place the tortillas on the butner, turn the flame to medium, and let them char for 5-10 seconds per side. Stack them up beneath a warm, slightly damp towel until you’re ready for taco assembly!

For taco assembly: 

We encourage creativity here. There are no wrong answers. As long as it’s in a tortilla, it’s a taco. I’d make mine like this: chorizo, salsa verde, pickled red onions, and a squeeze of lime. Let us know your favorite combo, and share it on social media!

SHRIMP SALAD

Thanks for ordering!

Shrimp! What a wonderful little critter. Ours are sustainably farmed and chemical-free, but most importantly, delicious. We had to try a couple different varieties before we settled on these, which was a fun day… who doesn’t love a shrimp party. This salad may have shrimp in the name, but it’s so much more. Crunchy cabbage, marinated pineapple, and that dressing… my goodness. There was a bit left after portioning, and I’m not going to lie, I drank it. I feel so alive. Styled after the classic mezcal/grapefruit cocktail, it’s perfect for this salad. This beautiful bowl of goodness invigorates both your tastebuds and your spirit. To prepare, toss everything in a bowl and dress with the paloma vinaigrette. Season with some salt and pepper, and enjoy!