Chorizo Taco Salad
with Charred Corn and Creamy Chipotle Dressing
It's time you made friends with salad! This taco inspired salad features smoky Tex-Mex seasoned Chorizo with charred sweet corn, tomato, spring mix and toppings galore of guacamole, cheddar and crushed tortilla chips! A generous drizzle of creamy chipotle dressing is the perfect finishing touch.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Chorizo, sans boyau
85 g
Croustilles de maïs
113 g
Maïs en grains
113 g
Mélange printanier
1 pièce(s)
Tomate
1 cs
Purée d’aromates tex-mex
(Contient Moutarde Peut contenir Poisson, Lait, Sésame, Soya, Sulfites, Blé, Crustacés, Oeuf)
3 cs
Guacamole
¼ tasse(s)
Cheddar, râpé
(Contient Lait)
1 pièce(s)
Crème sure
2 cs
Sauce au chipotle
(Contient Oeuf, Lait, Moutarde, Soya Peut contenir Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
Pas inclus dans votre livraison
0.13 cc
Poivre*
2 cs
Huile*
0.13 cc
Sel*
½ cc
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the corn (use all for 4 ppl). Season with salt and pepper. Cover and cook, stirring occasionally, until deep golden-brown, 5-6 min.
- Remove from heat, then transfer corn to a plate to cool.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo, Tex-Mex paste and 1 tbsp of water (dbl for 4 ppl). Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
- Remove from heat, then transfer chorizo to a plate.
In dev: see if water is needed and if that is the correct amount
- Meanwhile, add sour cream, chipotle sauce and 1 1/2 tbsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then whisk to combine.
In dev: see if more water is needed
- Cut tomato into 1/4-inch pieces.
- Add vinegar, 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.
- Add spring mix and tomatoes, then toss to coat.
- Divide salad between bowls. Top with chorizo and guacamole.
- Drizzle creamy chipotle dressing over top, then sprinkle with cheddar.