OK, this isn’t so much a “recipe” as it is “something I came up with one night”. But it tastes pretty darn good, if I do say so myself!
Ingredients
1 pack of Johnsonville Chorizo sausages
6 large tortillas
Guacamole (or fresh avocados)
Shredded pepper jack cheese
Garnish for tacos (shredded lettuce, onions, tomatoes, etc.)
Hardware
1 skillet
1 microwave
1 knife
Tongs
Paper towels
Note: I rarely mention recipe ingredients by brand name, but Johnsonville’s chorizo sausages are a must for this recipe. The Johnsonville sausages taste pretty good, and are pretty close to what you’d get from a Mexican butcher or specialty store. Also – and this is crucial – the Johnsonville sausages have edible casings, which is a bit of a rarity in the chorizo world. Most of the chorizos you see at your local MegaMart have plastic casings which must be removed before cooking… and also result in a cooked product that’s more like ground beef than a link sausage.
Also, feel free to use (or not use) any type of veggies you’d garnish a taco with. If you don’t like onions or lettuce… just don’t use them!
1) Cook the sausages in a pan per the instructions on the package.
2) While the sausages are cooking, chop any lettuce, onion or tomatoes you might wish to use. If you’re using fresh avocados, cut the avocado meat into long strips (like an apple wedge). Also, now’s the time to shred some cheese if you aren’t using the pre-shredded stuff.
3) Just before the sausages are done, place the tortillas in paper towels and microwave for 10-20 seconds, or whatever the package indicates.
4) Assemble the “hot dogs” by placing a chorizo in the middle of a warmed tortilla. Add guacamole\avocado, cheese and garnish, then roll up like a burrito. I prefer the “California method” (folding the right and left side over and rolling up the middle) over the “Texas method” (folding the bottom first, then the sides, which results in one open end) for these dogs.