Monday, May 5, 2014
Local Lime. And it's not your typical Mexican restaurant. They have taken the meager taco to different levels; stuffing them with a variety of traditional Mexican ingredients that have a unique and delicious twist. And it doesn't stop with the tacos; their fajitas, enchiladas, and salads are pretty amazing too. And no trip to a Mexican restaurant is complete without some chips and dip and let me just say that their salsa's are to die for and they know that since they don't limit you to one type. When you order salsa you get to sample 3 of their amazing dips in their salsa trio; hello mango papaya, verde tomatillo and chipotle! Just when you think it can't get any better, they have the best hand crafted cocktails you have ever sipped. Each and every dish and drink is made and crafted with the freshest ingredients, making the dining experience better than you could imagine!
So, now that I have your taste buds raging and your mouth watering let me share my version of one of my favorite menu items at Local Lime, the pineapple chorizo tacos. This taco is so simple but packed with bold flavors. A combination of chorizo, caramelized pineapple, cheese and a little cilantro. The spice of the chorizo is complimented and offset by the sweetness of the caramelized pineapple, and the touch of Colby-jack cheese adds that creamy cheesy element we all want in a taco, then the cilantro adds that bright earthy touch as well as a little pop of color. I was sold on one bite, and after you have a taste you will be too! Everyone I've taken I've gotten them addicted to these tacos, and I have no doubt the addiction will spread as you try these at home.
Pineapple Chorizo Tacos
1/2 Pound ground beef or pork
1/2 Pound Johnsonville ground chorizo sausage
Salt and pepper, to taste
1/8 Tsp garlic powder
Pinch red pepper flakes
1/3 Cup pineapples, cut into small chunks
1/4 Cup pineapple juice
1/4 Cup + 2 Tbsp shredded Colby-jack cheese
6 Flour tortialls
1/4 Cup cilantro, roughly chopped
Place meat in a skillet and cook until almost entirely browned. Drain any excess fat and return to the pan, over a low-medium heat. Add the salt, pepper, garlic powder and red pepper flakes to the mixture and stir to combine. Add the pineapples and two tablespoons pineapple juice and cook until the pineapples are caramelized and the meat is browned through. Taste, adjust seasonings if needed, and ad more pineapple juice if desired.
Divide the meat mixture evenly among the tortillas. Top each with cheese and cilantro and serve immediately.
Recipe source: inspired by Local Lime