Tag Archives: Rick Bayless

Mexican Chorizo Tacos

There’s something about warm spring weekends that make me crave tacos – the spicy meat steaming on a soft corn tortilla with crunchy, fresh toppings. I unfortunately do not live near a taco truck, so have started making these easy and tasty snacks/meals every couple of weeks or so.

The Mexican chorizo taco idea came from watching famed South-of-the-border chef Rick Bayless on public television (I had no idea how many great Public TV cooking shows exist!). He was talking about the beautiful simplicity of a the taco – I immediately went out and purchased a bunch of taco fixins.

You’ll notice in the pictures that I used maybe a little too much onion (for my taste), but it was still delicious.

Mexican Chorizo Tacos

Ingredients (serves 2):

  • 8 oz. Mexican chorizo sausage, removed from casings
  • 1/2 yellow onion, sliced
  • 10 corn tortillas
  • Mexican cheese blend, shredded (optional)
  • Mixed greens, or baby spinach
  • 1 T EVOO

Heat large skillet over medium; add oil. When hot, add onions and sautee until beginning to brown. Add chorizo and break up with a wooden spoon.

Cook chorizo until the chili oil begins to sizzle and loosen the meat – 4-5 min. Set aside.

Heat tortillas using package instructions (sandwich them between damp paper towels and microwave for 30-45 seconds). Sprinkle with cheese, if using, then chorizo mixture.

Top with greens for an added crunch.

These are wonderful with a cold beer or margarita on a warm spring day. Enjoy, friends! xoxo

Guacamole with smoky tomatillo sauce

People make inexplicable mistakes when it comes to guacamole. Some I’ve seen: adding mayo (ew, ick, no), adding canned tomatoes (it turns the guac brown) and adding those seasoning packets you buy at the store (waste.of.money).

I am a guacamole purist: ripe Hass avocados, tomato, red onion (or shallot), garlic, lime, jalapeno, cilantro, salt/pepper. The only way I’ve seen this improved is with a rendition of a Rick Bayless salsa verde. Roasting serrano chiles, a bunch of tomatillos and garlic adds a deep and smoky taste to the rich avocado mixture.

This is so easy to make and cleanup is a breeze, thanks to foil-lined baking sheets. Talk about kicking a regular recipe up a notch!

Smoky Guacamole


  • 7-13 tomatillos, husks removed and washed
  • 2 serrano chiles
  • 4 cloves of garlic, in skins
  • 4 ripe Hass avocados
  • 1 shallot, chopped
  • Juice from one lime
  • 2 medium tomatoes, seeded and chopped
  • 1/4 c. chopped cilantro

Preheat broiler. Line rimmed baking sheet with foil. Place tomatillos, chiles and garlic on sheet and broil, turning once, until all sides are blistered and brown in spots, approx. 10 min. Remove skins of garlic and scrape off skin and seeds of chiles.

Meanwhile, scoop out avocados into a medium bowl and add the remaining ingredients. Using two knives, cut the avocado into the other ingredients and mix to combine. Season to taste with salt and pepper.

When broiled ingredients are finished, place in a blender or food processor and blend until coarse-smooth. Add tomatillo mixture to avocado mixture and combine. Check for seasonings.

I made this as part of a spread that included black-bean salsa and mango-grilled shrimp.

Serve with your favorite chips and enjoy, friends! xoxo