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fresh chorizo extra-virgin olive oil cherry tomatoes scallions kosher salt fresh cilantro eggs heavy cream cheese
Viewed: 11 - Published at: 3 years agoIngredients
- 8 ounces fresh chorizo (about 2 links)
- 1/3 cup extra-virgin olive oil
- 1 cup cherry tomatoes
- 2 ears yellow corn, husks removed
- 1 bunch scallions
- 1 jalapeno, halved
- 2 limes, halved
- Kosher salt and freshly ground pepper
- 1/4 cup fresh cilantro leaves and soft stems, roughly chopped
- 8 large eggs
- 2 tablespoons heavy cream
- Eight 6-inch corn tortillas
- 4 ounces Monterey Jack cheese, finely grated (about 1 1/2 cups)
Method
- Special equipment: a large cast-iron skillet and 10-inch skewer
- Prepare a grill for medium heat.
- Prick the chorizo links 3 or 4 times with a fork (this keeps them from bursting on the grill).
- Brush them all over with 1 tablespoon of the oil.
- Grill, turning as needed, until charred all over and cooked through, 12 to 15 minutes.
- Cool slightly, then slice into 1/4-inch-thick rounds; set aside.
- Meanwhile, thread the tomatoes onto a 10-inch skewer.
- (If using a wooden skewer, leave just 1/2 inch sticking out on each end so you do not have to soak it.)
- Put the skewered tomatoes, corn, scallions, jalapeno and limes on a rimmed baking sheet or large platter, brush the vegetables and limes liberally with 2 tablespoons of the oil and sprinkle liberally with salt and pepper.
- Place the vegetables and limes (flesh-side down) on the grill.
- Grill the corn, using tongs to rotate the ears occasionally so they cook evenly, until lightly charred in spots, 7 to 9 minutes.
- Grill the tomatoes, scallions, jalapenos and limes, rotating as needed, until deeply charred, 4 to 6 minutes.
- Return the vegetables and limes to the baking sheet when done cooking.
- Transfer the cooked chorizo to a cutting board.
- When cool enough to handle, halve the tomatoes, cut the corn off the cobs and thinly slice the scallions and jalapenos (seed the jalapeno, if desired).
- Put the cut vegetables, the juice of 2 of the lime halves and the cilantro in a large bowl; stir to combine, and season with salt and pepper.
- Cut the remaining 2 grilled lime halves into wedges; set aside.
- Meanwhile, whisk together the eggs, cream and 1/2 teaspoon each salt and pepper in a medium bowl.
- Place a large cast-iron pan on 1 side of the grill, and pour in the remaining oil (it might seem like a lot, but you do not want the eggs to stick).
- Heat the oil for 1 minute, then add the egg mixture.
- Use a heat-resistant spatula to stir the eggs until soft curds form, 6 to 8 minutes.
- Gently stir in the chorizo.
- While the eggs are cooking, grill the tortillas on the other side of the grill until lightly charred on both sides and warmed through, 1 to 2 minutes total.
- To assemble the tacos, divide the egg mixture among the warm tortillas, sprinkle each with 1 to 2 tablespoons of the Monterey Jack cheese and top each with a spoonful of the grilled salsa.
- Serve immediately with the grilled lime wedges and any remaining grilled salsa on the side.