Uruguayan Corn Tacos
A twist on traditional tacos with crispy corn and Uruguayan flair.
Ingredients
- ●8-10 Corn TortillasYou can also use gluten-free corn tortillas
- ●1 pound Uruguayan Chorizo SausageYou can also use Mexican chorizo sausage
- ●1 cup Fresh Corn KernelsYou can also use canned corn kernels
- ●1/2 cup Diced Onion
- ●1/2 cup Diced Tomato
- ●1/4 cup Shredded Cheddar Cheese
- ●1/4 cup Sour Cream
- ●1/4 cup Cilantro
- ●to taste Salt and Pepper
- ●2 tablespoons Light Olive Oil
Instructions
- 1
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 2
2. Add the chorizo sausage and cook until browned, breaking it up with a spoon as it cooks.
- 3
3. Add the diced onion and cook until translucent.
- 4
4. Add the diced tomato and cook for an additional 2 minutes.
- 5
5. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 6
6. Assemble the tacos by spooning the chorizo mixture onto a warmed tortilla, followed by a sprinkle of cheese, a dollop of sour cream, and a sprinkle of cilantro.
- 7
7. Serve immediately and enjoy!
- 8
8. Cook the corn kernels in a separate pan with the remaining 1 tablespoon of olive oil over medium heat until lightly toasted.
- 9
9. Season with salt and pepper to taste.
- 10
10. Serve the toasted corn kernels on top of the tacos or as a side dish.