Grilled Chorizo and Cubanelle Pepper Chimichurri Tacos

Grilled Chorizo and Cubanelle Pepper Chimichurri Tacos are a delicious combination of flavors and textures that will leave you wanting more. This dish perfectly exemplifies how simple ingredients can be blended to create a unique and flavorful experience. It’s excellent for any taco night or festive gathering.

To make these tacos, start by selecting quality chorizo sausages, which are known for their rich and piquant flavors. Different spices, such as smoked paprika, achieve this. Grill the sausages until they have a crispy exterior, a juicy interior, and charred marks that add a smoky undertone to the meat’s spicy profile.

At the same time, grill whole Cubanelle peppers until their skins blister and char, enhancing their natural sweetness. This grilling method not only preserves the peppers’ juiciness but also adds a subtle smokiness that complements the boldness of the chorizo. After grilling, once they cool slightly, slice the peppers into strips and cut the chorizo into manageable pieces that fit nicely into a taco.

Now, it’s time for the best part: assembling the tacos. Lightly char the flour tortillas on the grill to give them a slight crispness and a toasty flavor, making them a sturdy base to support the generous fillings. Layer each tortilla with the grilled chorizo and Cubanelle peppers and sprinkle with shredded Monterey Jack cheese. The cheese will melt slightly upon contact with the warm ingredients, adding a creamy texture and a mild, buttery taste that balances the spices of the chorizo.

The chimichurri sauce is what sets these tacos apart. It’s a vibrant and herby concoction that adds freshness to the dish. Made with finely chopped parsley, cilantro, and oregano and blended with minced garlic, red wine vinegar, red pepper flakes, and extra virgin olive oil, the result is a zesty, aromatic sauce that complements the grilled meats with its brightness and adds a layer of complexity to each bite. Drizzle the chimichurri sauce over the assembled tacos to cut through the richness of the chorizo and meld harmoniously with the sweet and smoky notes of the Cubanelle peppers.

Add a sprinkle of red pepper flakes for a slight heat to finish. Serve the tacos with a wedge of lime on the side, adding a citrusy zing that elevates the flavors when squeezed over the tacos just before eating.

These Grilled Chorizo and Cubanelle Pepper Chimichurri Tacos are both a meal and an experience. Each element, from the smoky, spicy chorizo to the sweet, charred Cubanelle peppers, the melty Monterey Jack cheese, and the bold chimichurri sauce, plays a vital role in creating a symphony of comforting and exciting flavors. This dish is perfect for those who appreciate a meal that delivers warmth and a punch of flavor, making every bite a delightful indulgence.

Grilled Chorizo and Cubanelle Pepper Chimichurri Tacos

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: FusionDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Grilled Chorizo and Cubanelle Pepper Chimichurri Tacos feature smoky, spicy sausages and sweet, charred peppers, all topped with a vibrant, herby chimichurri and melted Monterey Jack cheese, creating a bold and flavorful fusion perfect for taco night.

Ingredients

• For the Tacos:

• 8-12 flour tortillas

• 1 pound chorizo sausages

• 4 cubanelle peppers

• 1 tablespoon extra virgin olive oil

• 1 cup Monterey Jack cheese, shredded

• for serving, lime wedges

• for garnish, red pepper flakes

• For the Chimichurri Sauce:

• 1 cup parsley leaves, finely chopped

• 1/2 cup cilantro leaves, finely chopped

• 2 tablespoons oregano, finely chopped

• 3 cloves of garlic, minced

• 1/2 cup extra virgin olive oil

• 2 tablespoons red wine vinegar

• 1/4 teaspoon red pepper flakes

• to taste, salt

Directions

• Make the Chimichurri Sauce:
  Combine the finely chopped parsley, cilantro, oregano, minced garlic, red wine vinegar, and red pepper flakes in a medium bowl. Slowly whisk in the extra virgin olive oil until well blended. Season with salt to taste and set aside to let the flavors meld.
• Prep for Grilling:
  Preheat your grill to medium-high heat. Toss the cubanelle peppers with extra virgin olive oil.
• Grill Chorizo and Peppers:
  Place the chorizo sausages on the grill, turning occasionally until thoroughly cooked and nicely charred, about 10-12 minutes. Grill the Cubanelle peppers until they are tender and have charred edges, approximately 6-8 minutes.
• Rest and Slice:
  After grilling, let the chorizo and peppers rest for a few minutes. This resting period helps the juices redistribute within the chorizo, enhancing its flavor and moisture. Slice the chorizo into rounds or pieces suitable for loading onto tortillas. Cut the grilled peppers into strips.
• Warm Tortillas:
  Place flour tortillas on the grill for about 30 seconds on each side or until they are warm and slightly charred.
• Assemble the Tacos:
  On each warmed tortilla, layer the slices of grilled chorizo and strips of grilled Cubanelle peppers. Generously drizzle the chimichurri sauce over the top. Sprinkle a generous amount of shredded Monterey Jack cheese over the tacos.
• Garnish and Serve:
  Sprinkle some red pepper flakes for an extra kick. Serve the tacos with lime wedges on the side.