Tex Mex Chorizo Tacos
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MAKE THIS WITH
Ingredients
- 12 La Banderita Taquitos
- 1 tsp extra virgin olive oil
- 4 good quality chorizo sausages, skins removed and crumbled (or simple chopped into chunks)
- 1 large onion, sliced
- 2 capsicums (1 red and 1 yellow), thinly sliced
- 2 large handfuls of grated mozzarella cheese
- 3 sprigs parsley, finely chopped
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TEX MEX BBQ SAUCE
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- 1 cup tomato sauce
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1/2 tsp chilli powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and pepper
LET'S GET STARTED
- For the sauce, add all of the ingredients into a small pot. Bring to the boil and then turn the heat down to low and simmer for 10-15 minutes until thick and rich.
- Place the chorizo, onion, capsicum, olive oil and salt and pepper in a large bowl and toss to coat everything evenly. Heat a bbq flat plate or a large pan over medium heat and fry tossing regularly until the chorizo is crispy and vegetable are golden.
- Heat a pan over a medium heat and in batches cook the corn tortillas for a minute on one side then flip and add a sprinkle of mozzarella. Once it just starts to melt remove and top with chorizo and capsicum, a drizzle of sauce and garnish with parsley.
