Goat Chorizo Tacos

Did you know there is a tortilleria right here in Harrisonburg? Doña Fer Grocery makes fresh tortillas daily, stocking them in a white cooler near the checkout counter. Each stack is warm and begging to be immediately transformed into a plate of tacos. For this dish, I wanted to source as much as I could from the Tuesday Market. I love having a mid-week option to pick up produce, pasture-raised meats and more! So consider this dish a Tuesday Market special.

By Sarah Golibart Gorman

Ingredients

• Goat chorizo*, 1 package

• ½ onion*, chopped

• Bunch of cilantro*, chopped

• 1 tomato*, sliced

• Bunch of radishes*, sliced

• Pico de gallo (homemade or store-bought, I picked some up from Doña Fer Grocery)

  • Tomatoes*, onions*, cilantro*, jalapeños*, lime juice, and salt

• Fresh tortillas (these are a must from Doña Fer)

• 2 limes

*These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season

Method

1. Slice goat chorizo on the bias, meaning instead of slicing medallions, cut the sausage at a 45 degree angle. Why? Medallions will roll right out of your taco, while the longer bias cuts make for a easier eating experience. Plus, there’s more surface area to brown while cooking.

2. Brown the sausage to your desired crispiness in a skillet or pan. Don’t toss those leftover pan juices! You can warm/fry your tortillas in the pan, soaking up that extra flavor. I’d say, this step is a must.

3. Chop the onion and cilantro and set aside for topping. Slice the tomato (either for your own pico de gallo or to serve on the side).

4. Warm tortillas in the pan and then load up your tacos, finishing with a generous squeeze of lime juice. Enjoy!