Smoked Chorizo Soft Tacos with Grilled Peach and Corn Salsa
By Toni at Boulder Locavore
1 pack BOULDER SAUSAGE brand Chorizo
Apple wood (can be purchased wherever barbeque supplies are sold), about 2 cups (un-soaked)
1 package of 6 inch soft corn tortillas (usually 12 in a package)
Queso Fresco cheese (a mild Mexican white cheese), sliced
One recipe of Grilled Peach and Corn Salsa (click here for recipe – make prior to smoking chorizo)
Smoking box or heavy foil
- Preheathalf of the grill to high heat. Leave other side of grill turned off. Keep hood lowered.
- In an oven proof skillet (I used cast iron), lightly brown the chorizo on the stove top or on a grill burner if your grill has one. Drain any grease (mine did not have any).
- Prepare the smoking packet. I used a cast iron grill smoking box I purchased for about $10 on Amazon.com. You can also make a smoking packet by placing the apple wood in a large square of heavy foil. Close packet by folding over edges. Pierce the top of the foil in several spots.
- Place the smoking packet on the heated side of the grill. Close grill lid and allow to heat up and begin to smoke (about 10-15 minutes). Leaving smoking packet on the grill, add the chorizo in the oven proof skillet on the side of the grill that was not heated. Close grill hood and allow to smoke for 15 minutes.
- Remove chorizo and allow to cool slightly. Drain any fat or use a slotted spoon to dish chorizo into tacos. Remove smoking packet and allow to cool fully before discarding (or discarding the wood if using a smoking box).
- To warm tortillas: Place tortillas in heavy foil and seal. Place packet on the grill to warm for a few minutes after removing chorizo and smoking packet.
- To assemble tacos: In a warm tortilla, add two spoonfuls (soup spoon size) of chorizo, a slice of queso fresco and a large spoonful of the Grilled Peach and Corn Salsa. Enjoy!
Prep Time: 25 minutes – Cook Time: 40 minutes – Total Time: 65 minutes – Yield: Serves 4-6