Chorizo tacos with a blackberry-chipotle sauce

This recipe started out with my wife and I wanting to create a berry-based hot sauce. He picked up some amazing blackberries from Agriberry Farm and decided to make a smokey-sweet heat sauce. We wanted to see how the sauce was on  taco, so we made some simple chorizo tacos. We paired the tacos with a simple radish salad with a cilantro-lime vinaigrette.

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Chorizo tacos with a blackberry-chipotle sauce

Course

Dinner

Cuisine

Latin

Servings

Ingredients

• chorizo From Sausage Craft
• cinlatro chopped
• blackberries From Agriberry
• chipotle peppers

Course Dinner Cuisine Latin Servings Ingredients chorizo From Sausage Craft cinlatro chopped blackberries From Agriberry chipotle peppers

Instructions

Sauce

1. For the sauce, put the blackberries in a blender and blend until smooth. Push through a fine mesh strainer and set aside. Do the same with the chipotle peppers. Mix the 2 purees at a 7:3 ratio.

Taco

1. Remove the chorizo from the casing and place in a pan over medium-high heat. Saute the chorizo until the fat has rendered down and you start to have some crispy ends. Layer a flour tortilla with chorizo, chopped cilatro, and top with the hot sauce.

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