Ingredients
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1/4 teaspoon spanish smoked paprika
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1 -2 medium corn on the cob, cooked, kernels removed and roughly chopped (I add this only when I have corn leftover from the night before)
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1 cup sour cream (or more)
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1 1/2 cups lettuce, shredded (or more)
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2 cups colby cheese, shredded (or any cheese you prefer)
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1/2 cup kalamata olive, pitted and chopped roughly
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10 flour tortillas
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2 medium onions, peeled and chopped
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2 cups taco sauce (I use medium heat)
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2 medium bell peppers, chopped (capsicum)
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2 limes, juice of
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1 1/2 lbs spanish chorizo sausages, quartered lengthwise and chopped
Instructions
- Heat a large frying pan and add chopped chorizos (don't add any oil). Saute for 5-10 minutes, until sausages pieces are done.
- You can chop the veggies while the chorizo is cooking.
- Remove chorizos and set aside, and drain off all but one tablespoon of the oil that has cooked out of the chorizos.
- Reheat the oil and add smoked paprika (if using it) and stir well.
- Add chopped onions and bell peppers and saute for 5 minutes, until softened.
- Add chopped corn kernels and saute for 2 minutes.
- Add lime juice and 1/4 cup of the taco sauce and cook for 2 minutes. You want the lime juice to mostly evaporate.
- Add cooked chorizos and let everything heat through for another 2 minutes.
- While the mixture heats, heat the tortillas according to package directions. I usually zap the whole pack in the microwave for about 1 minute. Be sure to remove the silica gel sachet from the pack before heating.
- Along the way, get the garnishes ready. These are the remaining taco sauce, sour cream, cheese, lettuce, olives (if used) and any other garnishes you like.
- Let everyone assemble their own servings. I usually smear some sour cream on a tortilla, then top with the chorizo mixture and all the garnishes, and fold. Be prepared for some fallout and very messy hands.