Inspiration: For the Superbowl this year, Brandon and I had a taco salad bar with a nice Mexican spread. We had a somewhat involved menu – this recipe; standard ground bison taco meat; goat, sharp cheddar, and pepperjack cheeses; romaine hearts; sour cream; black olives; pickled red onions; tomatillo guacamole, and pico de gallo. It really was an awesome spread and a fun meal! I’ll be sharing some of the recipes in the next few weeks.
What we Loved: What a wonderful dish! I say it every time that I make something from Rick Bayless, but it deserves repeating – the man is a genius with Mexican recipes. And this one is no exception. Brandon and I both loved the dark, smoky flavor of this dish (which is due to the chipotle peppers), and we also loved the flavor contrast of the rich, salty chorizo and the crisp, fresh vegetables. As I said, we used this filling atop chopped romaine hearts and with other vegetables and toppings for taco salads, and it was truly wonderful served that way. I also want to mention that fresh goat cheese is a fabulous and perfect pairing for this. I may be biased because I adore goat cheese possibly above any other food, but that creamy cheese melting down into this dish was absolutely wonderful.
Helpful Hints: If you can’t find fire-roasted tomatoes with chipotle peppers, just buy a can of fire-roasted tomatoes and a can of chipotles in adobo sauce separately. This is what the original recipe calls for (adding 1 chile and 1 1/2 teaspoons of the sauce to the tomatoes). I was so happy to find them together, though, because it meant that I wouldn’t have a ton of leftover chipotle peppers!
Smoky Zucchini, Mushroom, and Chorizo Taco Filling
Source: Adapted from Rick Bayless, Mexican Everyday
1/2 lb fresh Mexican chorizo sausage, casing removed
1 onion, diced
1 cup cremini mushrooms, sliced
1 15 oz can fire-roasted tomatoes with chipotle peppers
2 small zuchinni, cut into cubes
1. Pour the tomatoes into a food processor, and process until smooth.
2. Crumble the chorizo into a saute pan, and saute until cooked through.
3. Add the onion, and cook until softened, stirring often.
4. Add the mushrooms, and cook a few minutes more, until they are starting to brown.
4. Add the tomato puree, and cook until the mixture has thickened, about 3-4 minutes. Add the zucchini, and cook until the zucchini is cooked through but still a little crisp, about 8-10 minutes.
5. Season to taste with salt, and transfer to a serving bowl.
What a fun idea for super bowl! This filling looks great…something different, but still familar.
I love all things zucchini but I have to admit I’ve never thought of using it as part of a taco. And it makes such perfect sense! Definitely going to give this one a try. Also, don’t be afraid to buy that can of chipoltes. They freeze wonderfully. I like to mush them down into the bottom of a sandwich baggie so that it’s easy to lop off a hunk or two. Because once you know they’re in that freezer you’ll find yourself adding them to all kinds of stuff. =) Their flavor is addictive.
I agree with you about the chipotles – love them! I have tried the freezer trick, but somehow I still ended up leaving them up there too long. I think I need to take your advice and just throw them in everything! :)