Fat & Happy: Chorizo Eggplant Tacos

I’ve been talking a lot about my weekly CSA delivery and rightfully so. Fresh, organic produce delivered to my doorstep direct from the farm is brilliant!

However, a couple of weeks in a row of eggplants, and I was running out of ideas. Then it hit me to turn them into a taco or burrito filling. Eggplant has a mild flavor and will take on the essence of its surroundings. I played with both chorizo and bacon. موقع مراهنات عربي Look for the bacon burrito posting in the next week or so.

The ingredients are completely simple and without complication. Think of this as a rendition of a street taco, a simple, organic, healthy, Fat and Happy street taco.

Eggplant and Chorizo Tacos

• 4 oz Chorizo
• 1/4 cup diced onion
• 1 large eggplant
• 2 cloves garlic
• Olive or corn oil
• Queso Fresco
• 1 cup Hominy  (I used canned for ease)
• Fresh tomato salsa (recipe below)
• salt and pepper
• Corn or flour tortillas

Peel and dice the eggplant. In a medium sized fry pan, add a good drizzle of olive oil and the diced onion. ماكينات القمار على الانترنت Let the onions begin to soften, about 5 minutes and then add the eggplant.

Continue to cook, tossing often until the eggplant is nearly cooked. Add in the garlic and chorizo. Saute until everything is cooked, this should take around five minutes. Add salt and pepper to taste.

While the eggplant is cooking, wrap the tortillas in tin foil and place in a warm oven. In a second pan, heat the hominy in just a drizzle of oil.

Spoon the chorizo eggplant mixture into a tortilla, add a spoon of the salsa over the top and crumble on queso fresco. Serve with a side of the hominy with another spoon of the salsa and a slice of lime. بلاك جاك 21

Fresh Tomato Salsa

• 2 tomatoes, diced small
• 1/4 cup minced red onion
• 1/4 cup chopped parsley (or cilantro)
• Juice of 1 juicy lime (use 2 if the lime is dry)

Toss all the ingredients together in a bowl. Spoon over the tacos above.

Fat and Happy Food Blog Tips and Techniques:  Use the Mexican, crumbled chorizo rather than the Spanish dried version.

For more recipes, go to Monique’s blog: http://www.fatandhappyblog.blogspot.com/