Monday, March 24, 2014

Chorizo, Pineapple, and Chipotle Tacos

Chorizo, Pineapple, and Chipotle Tacos
Today, I planned to be at work most of the day mostly babysitting a contractor but also getting my usual Monday deskwork done. I had no plans to be at home by noon and no plans to eat lunch with my lovely wife, but the moon and the stars aligned: I arrived at 7:30 and powered through my paperwork and glory of glories, the contractor arrived at 8:05 and was out before 10am!

My errands all complete, I stopped into FoodMaxx on the way home. I wanted to make something light and full of flavor and had pretty much decided on crab tacos when I realized that I failed to grab crab from work. No worries. I grabbed a tray of Salvadoran chorizos along with a pineapple, some green onions, cilantro, and a can of chipotle adobo.

At home, I cooked the sausage and mixed it with the other raw ingredients, tossed with the adobo and salt. Ten minutes of work yielded these most awesome of tacos! Because I used a slightly green pineapple (can you really find a ripe pineapple in the US?), I didn't need any lime juice to cut the richness of the sausage.

These are so good that I am salivating as I type! We're probably going to do these at the restaurant for our street food extravaganza during Rally in the Alley in April!

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