Crispy Chorizo Smash Tacos & Enchilada Rice
Enjoy a multi-dish culinary tour of a new destination!
- Milk
- Sesame
- Wheat
- Soy
Smoky, spicy chorizo makes a crispy and tasty smashed taco. Paired with tangy roasted tomatillo salsa verde, savory cilantro enchilada rice, and refried beans, these easy tacos are topped with cotija cheese and fresh radishes for the perfect crunch. Serve them with tortilla chips and queso con salsa to complete the meal.
Ingredients
2 unit
Veggie Stock Concentrate
2 unit
Tomatillos
3 ounce
Citrus Garlic Sauce
16 ounce
Refried Black Beans
½ cup
Cotija Cheese
(Contains: Milk)
4.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
18 ounce
Mexican Chorizo
4 ounce
Fresh Red Salsa
6 ounce
Queso Blanco
(Contains: Milk)
3 unit
Radishes
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
¼ ounce
Cilantro
¾ cup
White Rice
10 ounce
Mild Red Enchilada Sauce
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
In a small pot, combine rice, stock concentrates, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, remove husks from tomatillos and rinse under warm water, gently scrubbing with your fingers (it’s OK if they feel sticky—that’s normal!); pat dry with paper towels.
Toss tomatillos on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and juicy, 10-15 minutes.
Roast until tomatillos are juicy and browned, 10-15 minutes.
While tomatillos roast, roughly chop cilantro. Trim and thinly slice radishes.
Form chorizo* into 6 equal-size meatballs (12 meatballs for 4 servings).
Place tortillas on a clean work surface; place a meatball in the center of each tortilla. Working one at a time, cover each meatball with a piece of plastic wrap and flatten out with the palm of your hand until meat almost reaches edges of tortilla. TIP: Feel free to reuse the plastic wrap as you go!
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Working in batches, carefully add meat-topped tortillas, meat sides down, to pan (we were able to fit two tortillas at a time).
Cook until chorizo is browned and almost cooked through, 2-3 minutes. Flip and cook until tortillas are toasted and chorizo is cooked through, 30-60 seconds more.
Transfer to a second paper-towel-lined baking sheet. Cover with foil to keep warm. Repeat with remaining tortillas, adding another drizzle of oil to pan between batches. TIP: If pan gets too hot during the final batches, lower the heat.
Meanwhile, heat a drizzle of oil in a small pot over medium heat. Add refried beans and cook until warmed through, 1-2 minutes. Turn off heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Keep covered off heat until ready to serve.
Heat a drizzle of oil in a second small pot over medium heat. Add beans and cook until warmed through, 1-2 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Keep covered off heat until ready to serve.
Once tomatillos are done, roughly chop. Transfer tomatillos to a medium bowl. Stir in citrus garlic sauce. Set salsa verde aside until ready to serve.
Place queso blanco and red salsa in a separate medium microwave-safe bowl. Microwave until warmed through, 25-30 seconds; stir to combine. TIP: If needed, microwave in 5-10 second intervals, stirring in between.
Fluff rice with a fork; stir in half the cilantro and half the enchilada sauce (all for 4 servings).
Divide tacos, rice, and beans between plates. Garnish tacos with salsa verde, radishes, and remaining cilantro. Sprinkle cotija over tacos and beans. Serve with tortilla chips and salsa con queso on the side.
