Friday night and what to have for supper? Well, you could order in but….nah! This will wake up the taste buds and give you a new lift on the day. Let’s go.
Sauce
- 1 ancho chili
- 1 lb. ripe roma tomatoes, halved
- 1 jalapeno pepper, stem removed and halved
- 1 small onion, peeled and quartered
- 2 garlic cloves, peeled
- pinch of salt
- 1 tbsp. brown sugar
In a frypan. toast the chili for 2 minutes each side, pressing firmly with a wooden spatula as you cook until fragrant and softened. Place in a heatproof bowl and cover with boiling water. Soak for 20 minutes. Remove the seeds, stem and drain.
Place the tomatoes, onion, pepper, and garlic on a parchment lined cookie sheet and bake for 25 minutes until soft. Set aside to cool.
In a blender, puree the cooled baked vegetables, ancho pepper, salt and sugar to make the sauce. Set aside.
Preheat oven to 400 degrees.
Stuffing
- 4 chorizo sausages, casing removed
- 8 corn tortillas
- 1 tbsp. canola oil
- 2 1/4 cups fresh corn kernals
- 19 oz. can black beans, rinsed and drained
- 1 pkg. Monteray Jack Cheese
- 2-3 limes, quartered
In a frypan, cook the sausage meat for about 6 minutes, breaking up the lumps.
Brush the tortillas. brush both sides with oil and place on two parchment lined baking sheets and bake for 15 minutes until crisp. Remove from the oven.
Divide the corn, black beans and sausage meat equally among the tortillas, topping with a few spoonfuls of the sauce and a slice of cheese. Bake for 5 minutes until the cheese has melted. Serve warm with extra sauce on the side and a couple wedges of lime.
There….now you have already forgotten about the day….the week….pour a cold beer…..yum!
