Monday, June 6

Chorizo Taco Cups

Pairing the bold flavors of chorizo with the layers of a taco, this is easily one of my new favorite meals. Inspired by a recent video I watched, this hand held taco cup will also make a great dish for parties or gatherings.

Full time 1 hour.
Makes 12 taco cup, serving 6-12

The needs-

1 lb chorizo, casing removed
15 oz can diced tomatoes, drained
4 oz can diced green chili, drained
*2 cups Spanish yellow rice, cooked 
*1 package 90 second Spanish Rice
12 flour soft taco wraps (you can trim curved edges to make sqaure if desired)
3/4 cup shredded cheddar cheese (I am using white cheddar/cheddar blend)
3 tbsp olive oil, divided 

The know-

Preheat oven to 350'.

In a large sauté pan combine chorizo with rice and 1/2 tbsp olive oil.

Cook over medium high heat 5 minutes, to fully warm the chorizo. 

Add in green chilis and stir well to incorporate, cooking am additional 3-5 minutes.

Add in tomatoes and stir well to fully incorporate.

Lower heat to low-simmer and allow to continue cooking untouched, for 5 minutes.

While this cooks, gently press soft taco wraps into 12 muffin tins creating a nice little cup.

Evenly divide chorizo mixture into taco cup.

Top each cup with 1 tbsp shredded cheese.

Brush remaining olive oil onto exposed edges of taco cup to prevent burning.

Bake in oven 15-20 minutes or until edges have turned a light golden brown.

Remove taco cups from muffin tin using a spoon and move to serving platter.

Serve immediately with some sour cream and guacamole. Cheers!