Ingredients List
- 4 ounces raw Mexican pork chorizo, removed from casing
- 1 cup Roasted Tomato Salsa or Jalapeño-Cilantro Salsa
- 1 poblano chile or small red bell pepper, roasted, peeled, seeded, sliced into thin strips (or use a bottled roasted red pepper)
- 12 ounces Monterey Jack or Chihuahua cheese, coarsely shredded
- Chopped fresh cilantro for garnish
- 8 to 12 warm corn or flour tortillas


RecipePreparation
- Cook chorizo, using a spatula to break it into small pieces, in a medium-size nonstick skillet over medium heat until golden, about 8 minutes. Stir in half of the salsa and roasted pepper strips. Simmer, stirring often, until liquid has reduced and thickened, about 10 minutes.
- Stir in shredded cheese. Reduce heat to low. Cover pan and cook just long enough to melt cheese, about 3 minutes.
- Serve hot sprinkled with cilantro. Pass warm tortillas for making tacos.
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Modelo supports the Century Councils fight against underage drinking and drunk driving. To learn more, visit their website at: www.centurycouncil.org
Drink Responsibly. Modelo Especial®, Modelo Negra™ & Modelo Especial® Chelada, Imported by Crown Imports, Chicago, IL.
Our Privacy Policy and Terms & Conditions have changed. By using this website, you agree to the Privacy Policy and Terms and Conditions of use.