Ingredients
1 lb Good Ranchers’ Seasoned Chorizo Sausage
12 Street Taco Corn Torillas
1 White Onion, diced
Queso Fresco, crumbled
2 ripe Avocados
2 Roma Tomatoes, diced
1 Jalepeno, diced
1-2 Limes, cut into squeeze-ready sections
1 cup Long Grain White Rice, cooked to package directions
Refried Beans
Instructions
1. Bring a cast iron skillet to medium heat. Add the chorizo to the pan, break into small pieces with a wooden spoon and cook for 8 minutes, stirring constantly.
2. Once cooked, set the meat aside and wipe down your cast iron skillet.
3. Place it back on medium heat and warm up your corn tortillas for about 1 minute per side.
4. In a medium sized bowl, add diced avocado, diced Roma tomatoes, a small handful of the finely diced onion, a good squeeze of lime juice, and salt & pepper to taste. Mix to make a fresh guacamole.
5. Assemble your street tacos by putting 2 oz of chorizo per tortilla, and then topping with onion, cilantro, jalapeno, queso fresco, and guacamole.
6. Serve with a lime wedge, rice, and refried black beans.
To make the refried beans:
1. Place 1 lb dried black beans in a bowl of water that covers them by 2 inches and let them soak overnight.
2. The next day, place a large pan over medium heat and sauté ½ an onion minced and 2 cloves garlic in 1 tbsp olive oil for 3-5 minutes being sure to stir so the garlic doesn’t burn.
3. Add the drained beans to the pot and cover again with water (about 2 quarts) and simmer for 2 hours.
4. Add 2 tbsp salt and a handful of fresh chopped cilantro and allow it to simmer for an additional 30 minutes, tasting to see if it needs more salt.
5. In a large skillet on medium heat, add 2 tbsp olive oil, 1 tsp cumin, 1 tsp chili powder, and 1 tsp garlic powder.
6. Once the oil and spices have cooked for 3 minutes, add the cooked black beans and mash with a potato masher.
7. Add the bean water to thin out the mixture if it seems too thick, and if it seems too then then let it cook longer to reduce the liquid.