Spicy Chorizo Street Tacos with Corn and Cilantro

Method

1. 1

   Step 1: Heat the broiler with a rack 4 inches below the element. Put the tomatoes, serrano and garlic on a foil-lined sheet and broil, turning once, until blackened in spots and soft, 10 to 12 minutes.

2. 2

   Step 2: Peel the garlic and stem the serrano. Blend with the tomatoes and 1/2 teaspoon salt until mostly smooth but still a little rough, add a squeeze of lime if it tastes flat, and pour into small cups.

3. 3

   Step 3: Heat the oil in a large cast-iron skillet over high heat. Add the corn in a single layer and cook without stirring for 2 to 3 minutes until charred in spots, then stir and cook 2 minutes more. Transfer to a bowl and season with a pinch of salt.

4. 4

   Step 4: Lower the heat to medium, add the chorizo to the same skillet and break it into small crumbles. Cook, stirring occasionally, until the fat renders, the edges crisp and the meat reaches 160F, 8 to 10 minutes. Pour off some fat if there is a lot pooling.

5. 5

   Step 5: Warm the tortillas in a separate dry skillet, about 30 seconds per side, and stack them two per taco the way street vendors do so the filling cannot break through.

6. 6

   Step 6: Top each tortilla stack with chorizo, charred corn, diced onion and cilantro. Serve with lime wedges and the salsa cups alongside.

• #spicy
• #dairy-free
• #crowd-pleaser