We’ve recently been roasting garlic a lot, mostly for pizza, although it’s great in a number of dishes. Roasting brings out such a natural sweetness that even someone who claims not to like garlic could be persuaded. Once roasted, you can literally eat it right out of the peel, popping the fragrant clove right on your tongue. Or you could swipe it on a bit of bread or a cracker. This time, though, the roasted garlic would play a prime role in a blended salsa for a batch of tacos. Along with the garlic, a bunch of tomatoes also found themselves slow roasting in the oven. The aroma of roasting garlic and tomatoes filled the kitchen, exciting all for what was to come. The final meal was worth the wait.
These tacos are amazingly easy, and they are amazingly amplified by the salsa. Especially when it’s still warm from the oven. Use it in mass quantities, although it’s probably not necessary to tell you that because you’ll see how tasty it is. The acidity of the tomatoes is calmed by the natural sugars that further develop after time spent in the oven. The salsa is a perfect match for the salty, seasoned chorizo (soyrizo this time), the crispy potatoes and the creamy avocado. This dish is completely vegetarian/vegan, but you could make this a meaty meal with just one substitution. All you need is a cold beer nearby, and you’re ready to perhaps celebrate Cinco de Mayo? Whatever you plan, don’t hesitate to whip up these tacos with a vat of roasted salsa on the side. You won’t be disappointed.
Chorizo and Potato Tacos – Serves 6 to 8
5 medium new potatoes, cut into 1/2″ cubes
1/2 small yellow onion
2 cloves garlic, minced
12 ounces Mexican chorizo (beef, pork or soyrizo, which was used for this recipe)
Avocado, chopped (optional)
Soft tortillas or hard taco shells
1. Swirl olive oil into a medium pan and when hot, add the onions. Cook until they turn translucent and soften, approximately 3-5 minutes. Add the potatoes, cover and cook until soft, approximately 10-15 minutes. Stir occasionally.
2. Add the garlic and chorizo or soyrizo once the potatoes have softened and cook, uncovered, another 3-5 minutes.
3. Serve in tortillas or taco shells with avocado, if desired, and the salsa below.
Roasted Tomato and Garlic Salsa – Serves 6 to 8
10 vine tomatoes, halved and deseeded
1/2 pint cherry tomatoes
1/2 small yellow onion
1 head garlic, whole
1 teaspoon cumin
1/2 cup fresh cilantro, leaves and stems
Juice of 1/2 lime
1 teaspoon kosher salt
3 tablespoons olive oil, plus more for roasting
1. Spread all the tomatoes and onions over a foil lined baking sheet. Drizzle with olive oil and sprinkle cumin on top. Wrap the entire head of garlic in a small piece of foil and set on the baking sheet as well. Bake in a preheated oven at 300 degrees for 45-60 minutes or until soft and slightly browned on the edges.
2. Once roasted, carefully remove the garlic from the foil and squeeze each clove out of the peel. Put all of the garlic, tomatoes and onions into a food processor and pulse until chunky. Add the cilantro, lime juice, salt and olive oil and blend again until combined. Continue to blend until you reach your desired consistency, slightly chunky or somewhat smooth. Serve with the tacos.
Click HERE for the printable recipe.
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