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Tacos of Roasted Red Pepper Salad with Chorizo Dressing
FRONTERA10Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/4 lb. peppers (large fresh, I like a mixture of 1 large poblano and 2 medium red bell peppers)
- 1/4 cup Mexican chorizo sausage (fresh, casing removed)
- 2 garlic cloves (peeled and finely chopped)
- 2/3 cup vegetable oil (olive oil or a mixture of the two)
- 1/4 cup cider vinegar
- 1 tsp. Mexican oregano (crumbled dried)
- 1/2 tsp. salt
- 1 red onion (small, thinly sliced)
- 12 corn tortillas (fresh, OR 12 large leaves of Boston/butterhead lettuce or bibb lettuce)
- 1/2 queso añejo (cupfreshly grated Mexican, or other dry grating cheese, such as Romano or Parmesan, for garnish, optional)
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