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Charred Corn and Chorizo Tacos

Ingredients

1 pound chorizo
corn tortillas
grated pepper jack cheese
lime wedges
4 ears corn, charred in husk then remove from husk & cob
1/2 red onion, minced
1 tablespoon Fustini’s Delicate Single Varietal olive oil
salt and pepper
1/4 cup sour cream
2 tablespoons Fustini's Habanero Agave Agrodolce
cilantro for garnish

Green Chili Mojo

1 tablespoon Fustini’s Tunisian Harissa olive oil
2 tablespoons Habanero Agave Agrodolce
1 poblano, roasted and seeds removed
2 garlic cloves, minced
3 scallions, sliced thin
2 tablespoons cilantro, chopped
1/4 cup mango, small dice
juice of 1/2 lime
salt and pepper

Directions

Step 1.

Cook chorizo in a large skillet over moderate heat until fully cooked. Combine sour cream with agrodolce for a flavored creme. Warm tortillas in a dry skillet for a few seconds then spoon some chorizo into a layer of two tortillas. Top with some cheese, then some corn then some Green Chili Mojo and then some creme sauce. Garnish with cilantro.

Step 2. Green Chili Mojo

In a medium bowl, stir all together to combine and season with salt and pepper.

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Nutrition Information

Download our nutritional fact sheets:

Olive Oils
Dark Balsamic Vinegars
Rosé Balsamic Vinegars
White Balsamic Vinegars
Vinegars: Non-Balsamic

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Fustini's Oils and Vinegars

141 East Front Street
Traverse City, MI 49684

Phone: (231) 944-1145

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