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  • ร—
    Home ยป Recipes ยป Holiday ยป Cinco de Mayo ยป Smoked Chorizo Soft Tacos with Grilled Peach and Corn Salsa

    LAST UPDATED: June 10, 2020 โ€ข FIRST PUBLISHED: August 19, 2012 By Toni Dash 16 Comments

    Smoked Chorizo Soft Tacos with Grilled Peach and Corn Salsa

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Smoked Chorizo Tacos with Grilled Peach Salsa

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    If we were playing summer food word association, ‘grilling’ clearly would top the list. Along with fresh, simple food, casual dining and a host of seasonal ingredients that define the season’s flavor palette. My personal food choices in the hotter months focus much more on the vibrant flavors and less on the laborious preparation that seems to suit when there is a chill in the air.

    Chorizo and corn soft tacos
    Grilled Corn and Peach Salsa

    I love the chance to think outside the ‘recipe box’ if you will. I wanted to make something simple, yet innovative. I decided to make Smoked Chorizo Soft Tacos with Grilled Salsa feeling it highlights the preferred summer cooking method, signature summer flavors and the ease we enjoy about summer dining. Though I own a smoker, I chose to smoke some chorizo sausage in a manner anyone with a grill, gas or charcoal, could repeat themselves. It’s definitely a method that could be used with many other foods.

    There are many methods to add special wood to grilling to enhance the flavors of whatever is being cooked. With a charcoal grill, it’s very simple to put the wood in with the charcoal. A gas grill is a bit trickier although there are inexpensive options to buy, or DIY fixes as simple as creating a smoker packet out of heavy duty foil. In my case I married my desire to do something unexpected with the chance to try out a new grill accessory: a cast iron smoking box. Purchased for $10 online, I loaded the box with apple wood. As the box gets hot, the wood inside begins to smoke. Since I used loose chorizo, I places it in a cast iron skillet to cook and smoke it in the closed grill. It created a wonderful smoked flavor that was delicious in the soft tacos with grilled peach and corn salsa, as well as light flavored Mexican cheese! Smoking sausage on the grill is a fun alternative to regular grilling and does not take much effort.

    Recipe

    Chorizo and corn tacos

    Smoked Chorizo Soft Tacos with Grilled Peach and Corn Salsa

    These tacos are simple and casual but far from ordinary. The smoked heat of the chorizo coupled with the cool, sweet salsa makes for a flavorful summer celebration! Queso Fresco cheese is a light, mild Mexican cheese that blends perfectly with the flavors. It does not melt in the same way as traditional cheese but softens with the heat of the grill-smoked chorizo.
    5 from 1 vote
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    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 8 Aproximately 8 tacos
    Calories: 232kcal
    Author: Toni Dash
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    Ingredients

    • 14- ounce package Fresh Chorizo Sausage (14 ounce), loose form*
    • Apple wood (can be purchased wherever barbeque supplies are sold), about 2 cups (unsoaked)
    • 1 package of 6 inch soft corn tortillas (usually 12 in a package)
    • Queso Fresco cheese (a mild Mexican white cheese), sliced
    • One recipe of Grilled Peach and Corn Salsa
    • Smoking box or heavy foil

    Instructions

    • Preheat half of the grill to high heat. Leave other side of grill turned off. Keep hood lowered.
    • In an oven proof skillet (I used cast iron), lightly brown the chorizo on the stove top or on a grill burner if your grill has one. Drain any grease (mine did not have any).
      Chorizo in cast iron skillet
    • Prepare the smoking packet I used a cast iron grill smoking box I purchased for about $10 on Amazon.com. You can also make a smoking packet by placing the apple wood in a large square of heavy foil. Close packet by folding over edges. Pierce the top of the foil in several spots.
      Wood chips on grill
    • Place the smoking packet on the heated side of the grill. Close grill lid and allow to heat up and begin to smoke (about 10-15 minutes).
      Smoker box on grill
    • Leaving smoking packet on the grill, add the chorizo in the oven proof skillet on the side of the grill that was not heated. Close grill hood and allow to smoke for 15 minutes.
      Chorizo in skillet on grill with smoker box
    • Remove chorizo and allow to cool slightly. Drain any fat or use a slotted spoon to dish chorizo into tacos. Remove smoking packet and allow to cool fully before discarding (or discarding the wood if using a smoking box).
    • To warm tortillas: Place tortillas in heavy foil and seal. Place packet on the grill to warm for a few minutes after removing chorizo and smoking packet.
    • To assemble tacos: In a warm tortilla, add two spoonfuls (soup spoon size) of chorizo, a slice of queso fresco and a large spoonful of the Grilled Peach and Corn Salsa. Enjoy!
      Chorizo tacos

    Nutrition

    Calories: 232kcal | Carbohydrates: 2g | Protein: 12g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 614mg | Potassium: 203mg | Fiber: 0g | Sugar: 0g | Calcium: 7mg | Iron: 0.8mg
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    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Grilled Corn and Peach Salsa with lime slice

    Grill-Smoked Chorizo in cast iron skillet

    Grilled Corn and Peach Salsa with Smoked Chorizo Taco

    « Grilled Peach and Corn Salsa
    Destination Vail CO: Colorado Peach Bellinis (recipe) and Elway’s Restaurant »

    Reader Interactions

    Comments

    1. Brian @ A Thought For Food says

      August 28, 2012 at 1:36 am

      I think everyone is looking at this with a big hunk of drool dangling from their mouths. Looks freakin' amazing!

      Reply
    2. lindsay | rosemarried says

      August 22, 2012 at 4:26 pm

      Too many good things in one taco. Seriously, I love this. (Also, friend, I want to thank you for your kind words on my blog last week! It's been an emotional summer, but I'm getting through it. Kind words from people like yourself have been so wonderful and helpful.)

      Reply
    3. Viviane Bauquet Farre says

      August 22, 2012 at 12:28 am

      Toni, the colors and textures you've implemented here can only be described as vibrant! What a charismatic, delicious meal!

      Reply
    4. Angie's Recipes says

      August 21, 2012 at 7:39 am

      5 stars
      This is simply droolworthy with smoked chorizo!

      Reply
    5. SkinnyMommy says

      August 20, 2012 at 4:29 pm

      Oh my gosh-yum! These look terrific in everyway!

      Reply
      • Toni @ Boulder Locavore says

        August 20, 2012 at 7:45 pm

        Thank you!

        Reply
    6. Brooksโ”‚Cakewalker says

      August 20, 2012 at 1:51 pm

      Toni, Nice work on these tantalizing tacos! Big smile when the smoker box was revealed…I have the same one. The chorizo choice is spot on and the balance of texture, color and flavor from the peach and corn salsa seals the deal. Best wishes on the contest, I'll stop by and visit the sausage company's FB page.

      Reply
      • Toni @ Boulder Locavore says

        August 20, 2012 at 7:45 pm

        Hi Brooks! A kindred smoker friend (another overlap we've found!). I am guessing you've had great success? I found it so easy to use and am excited to try other things with it now. Thanks for the kind remarks on the dish too! Would love your vote, thank you!

        Reply
    7. Rosemary says

      August 19, 2012 at 6:23 pm

      I could almost smell this. Wonderful grilling tips.

      Reply
      • Toni @ Boulder Locavore says

        August 20, 2012 at 7:44 pm

        Thank you Rosemary! I hope you'll try it so you can really smell them….and taste them too!

        Reply
    8. Pegasuslegend says

      August 19, 2012 at 5:38 pm

      amazing flavors here.. peach and salsa …nice one!

      Reply
      • Toni @ Boulder Locavore says

        August 20, 2012 at 7:41 pm

        Thanks Claudia!

        Reply
    9. Kitchen Riffs says

      August 19, 2012 at 5:38 pm

      That grill smoking box is really nice. I usually use the aluminum foil method, but I should look into getting that box. Anyway, really nice recipe. Great way to use chorizo. And I'll eat a soft taco any day of the week. Very good post – thank you.

      Reply
      • Toni @ Boulder Locavore says

        August 20, 2012 at 7:43 pm

        Thank you. The box is really great. It literally was around $10 (I can get you the link on Amazon if you are interested) and is about the size of a VCR movie (do people still remember those?!). It worked perfectly and since it's cast iron it is very hardy. I highly suggest it! I am with you on soft tacos and was really pleased with the flavor combinations of these tacos.

        Reply
    10. Lea Ann (Cooking on the Ranch) says

      August 19, 2012 at 12:34 pm

      Fabulous taco Toni. I'm a fan of Boulder Sausage, and didn't realize they made chorizo. Don't think my Safeway carries it. I'm going to have to venture out and find some.

      Reply
      • Toni @ Boulder Locavore says

        August 20, 2012 at 7:40 pm

        Hi Lea Ann. Maybe check the Boulder Sausage website for 'where to buy'? It really is high quality sausage. We've enjoyed all the types they make and of course love that it is local!

        Reply
    5 from 1 vote

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    Welcome! Iโ€™m Toni Dash. Iโ€™m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavoreยฎ. Iโ€™m so glad you are here!

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