7.21.16 Spanish Chorizo, Sweet Corn, and Fried Egg Tacos
Tacos are always a good decision in my book. They can contain any number of fillings, are easy to assemble, and you can eat them for any meal of the day. I’d be hard pressed to name many other foods that can pull this off. So in general, if I’m not entirely sure what to make for dinner, we end up eating tacos. And I’m pretty okay with this arrangement.
Last week’s trip to the farmer’s market resulted in the purchase of some sweet corn, and the idea for these tacos started to take shape. It soon became evident that I clearly had Spanish food on the brain, because before I knew it, I’d thrown in some spicy Spanish chorizo, smoked paprika, a sprinkle of manchego cheese, and a crispy olive oil fried egg.
This mashup between tapas and tacos works beautifully. But really, how could something involving sweet corn, cured meats, and a fried egg not be incredibly delicious?
Spanish Chorizo, Sweet Corn, and Fried Egg Tacos
Makes 4 tacos
- 3 ears sweet corn
- 3 Tbsp olive oil, divided
- ¼ cup chopped scallion (green part only)
- 2 oz Spanish chorizo, chopped (I used the Underground Meats Spanish Chorizo here)
- 1 tsp apple cider vinegar
- ½ tsp smoked paprika
- ½ tsp salt
- 4 eggs
- 4 flour tortillas, warmed
- 2 oz manchego cheese, thinly sliced
- ¼ cup baby arugula
- Hot sauce for serving
1. Husk the corn, remove the silk, and cut the corn kernels off the cobs into a bowl.
2. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add the scallion and chorizo and cook until scallion is soft and chorizo begins to render, about 2-3 minutes.
3. Add the corn and cook, stirring occasionally, until corn is tender and starting to caramelize, about 8-10 minutes. Add the cider vinegar, smoked paprika, and salt and cook 1 minute more. Season to taste with additional salt if needed.
4. Transfer corn mixture to a separate bowl and wipe pan clean. Add another 1 Tbsp olive oil, and once hot, crack in two of the eggs and fry them in the olive oil. Remove eggs to a plate, and repeat with the remaining 1 Tbsp of oil and other two eggs.
5. Place 1 egg atop each of the 4 warmed tortillas. Top each with equal amounts of the corn mixture, thinly sliced manchego cheese, and baby arugula leaves. Serve with hot sauce.
