Last month, I visited friends in Mobile, and they insisted we dine at a tiny
Mexican restaurant sitting inconspicuously amongst the sprawling landscape of
chain eateries that call Airport
Boulevard home. One typically wouldn’t have very
high expectations for a Mexican restaurant on Alabama’s
Gulf Coast, but I was absolutely blown away
by my meal.
This particular restaurant, La Cocina, offers the typical
Americanized Mexican fare that can be found at any similar establishment in the
United States,
but they also offer an “authentico” menu that features more traditional dishes.
Being an unabashed chorizo addict, I selected the chorizo “street-style” tacos for
my dinner, and I couldn’t have been more pleased. Better yet, served alongside
them was a spicy tomatillo sauce that packed just enough punch to put the whole
dish over the top.
One thing to keep in mind about traditional tacos is that
they are actually quite simple in their composition and usually consist of only
a few fresh, tasty ingredients. All this jazz with lettuce and cheddar cheese
and sour cream is essentially non-existent. My tacos were simply prepared with
chorizo, onion, and cilantro atop warm corn tortillas, and in replicating the
dish, I’ve kept the recipe simple, because really, why try to improve on
perfection?
Before presenting the recipes, I feel that I should make a
note about one of the most controversial ingredients in modern cuisine:
cilantro. Personally, I don’t mind the stuff. However, some people find it
absolutely ghastly and describe it as tasting like soap. While I include
cilantro in the two recipes I’m about to present, if you possess a strong
distaste for it, just leave it out or substitute fresh flat-leaf parsley
instead. It’s really no big deal!
As an additional note, if you’ve never worked with
tomatillos before in the kitchen, don’t be intimidated! Just peel off the husks
– you may find them a bit sticky, which is normal – and chop them as you would
tomatoes. They have a nice, fresh tartness to them with just a smidge of
sweetness.
“Street-Style” Chorizo Tacos
10 oz. package of chorizo
Fresh cilantro, chopped
Red onion, chopped
Warm corn tortillas
Bring a skillet to medium-high heat, and cook the chorizo
for 10-12 minutes. Once it’s cooked, drain the excess grease, and assemble the
tacos as desired. Other suggested toppings are sliced avocado, Cotija cheese or
queso fresco, or tomatillo sauce (recipe to follow).
Tomatillo Sauce
4 tomatillos, husked and chopped
¼ cup chopped onion
1 jalapeno, seeded and chopped
1 tbs. cilantro, chopped
1 garlic clove
1 tsp. salt
Dash of cumin
Combine all ingredients in a blender or food processor, and
puree until the mixture becomes uniform. The sauce can be served as a condiment
or simply eaten with tortilla chips.
(While you’re at it, cut some corn tortillas into wedges and
fry them up to have your own homemade tortilla chips!)
Enjoy!
