Chorizo & red onion tacos

Back to a classic, quick, mid-week recipe, or even a Saturday night over a bottle of red and a few beers. This is the kind of food that just makes you want to pick it up with your hands and eat like you’ve been starved for the last week. In fact, that’s the only way to eat it. Animal style.

Chorizo & red onion tacos (serves 2-3)

4 tbsp olive oil
tacos, enough for 2-3 people
butternut squash, deseeded & cut into 2cm cubes
1 clove of garlic
1 chilli, finely chopped
250g chorizo
2 shallots
1 small red onion, finely chopped
small tub of tomato salsa
Small block of Pecorino cheese
1 tbsp oregano, chopped
salt & pepper

Pre heat the oven to 200 degrees C. Crush the garlic and rub in half a tsp of salt. Mix together in a small bowl with 3 tsbp of the olive oil. Glaze the squash in the mixture and toss on a roasting tray. Bake for 20 minutes or so until soft and starting to blacken.

In a frying pan over a low-medium heat, add the remaining olive oil and fry the chorizo and shallots. When the shallots have softened, add the squash and oregano, stir and season with salt and pepper. Serve up with the tacos and dive in. Sprinkle the raw red onion over the top with some salsa and grated Pecorino cheese.

The wine match

Without chilli I’d be happy enough to go New World Cabernet Sauvignon on this one, although maybe not too much of a hard-hitter, like some Barossa Valley Cabernet can be. The Santa Alicia Reserva Cabernet Sauvignon would do well, or even Woodstock’s McLaren Vale Cabernet, which has quite a youthful style, but still medium bodied with tremendous poise and structure.

Leave the chilli in, and I might be looking for a little more restraint again. The Cabernet Merlot blend from Fonty’s Pool in Western Australia is more what I’m thinking. And a couple of nice, light and inexpensive options, the Gassac Classic Rouge or the Santa Gloria Merlot.

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