These taco were amazing! The spicy flavor of chorizo and the zing of pepperjack cheese added a nice twist to the standard taco. Add a squeeze of lime for an extra layer of flavor.
Cheese sauce can be a little tricky to make. Be sure to keep whisking the butter and flour at the start to create a smooth base texture. Then when adding the cheese, continue to stir until the sauce is smooth again, then you can turn to a low heat.
5 TB Butter
1/3 cup Flour
1 cup Milk
2 tsp Salt
1 tsp Parsley Flakes
1 tsp Black Pepper
1/2 tsp Cayenne Pepper
1 cup Grated Sharp Cheddar Cheese
1 - 8 oz block Pepper Jack Cheese, grated or cubed
1/2 lb Chorizo
1 lb Ground Beef
1/4 tsp Oregano
1/2 tsp Black Pepper
3 cloves Garlic, minced
1 small Yellow Onion, minced
1/3 - 1/2 of 1 Poblano Chile, minced
3 cups Romaine Lettuce, shredded
12 Soft Taco Shells
Melt butter in a medium saucepan over medium-high heat. Whisk in the flour, stirring constantly until golden, about 2 minutes.
Add milk and whisk until smooth and sauce begins to thicken, about 5 minutes.
In a large skillet, brown the chorizo and ground beef, breaking up the meat into consistent small pieces. ** For a little healthier recipe, we drained off the grease at this point, but draining is optional.
Add the next 6 ingredients thru the pepper cheese to the sauce and stir until the cheese is melted and smooth. Turn heat to low and keep warm.
To finish the meat filling, move the meat to the outer edges of the skillet and add the oregano, pepper, onion, garlic and chile to the center of the skillet. Continue to stir until the onions, garlic and chile are softened, then combine with the browned meat.
Fill each soft taco shell with the meat mixture followed by a spoonful of cheese sauce and a handful of romaine on top. A squeeze of lime added a nice zing to the finished taco. Enjoy! Serves 4 - 6