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10-12 tacos
15 minutes
Smoky, crispy chorizo glazed in sweet Cherry Bourbon BBQ (part of The Back Catalogue, our limited-edition Christmas release), piled into charred tortillas with sharp onion, crunchy radish and a big squeeze of lime. Ready in 15 minutes.
450g chorizo
4-5 tbsp Sauce Shop Cherry Bourbon BBQ
1 small white onion
Radish
Small bunch of coriander
1-2 Limes
10-12 small corn (or flour) tortillas
Peel the casing off your chorizo and dice it as small as you can.
Add the chorizo to a dry frying pan over a low-medium heat. No oil needed here. Let the fat slowly render out and the chorizo crisp up into golden little pieces.
Add 4-5 tbsp of Sauce Shop Cherry Bourbon BBQ and stir for a couple of minutes until it’s sticky and glossy. Kill the heat.
Finely dice your onion, thinly slice the radishes and roughly chop the coriander.
Warm your tortillas, ideally over an open flame or under the grill for that extra char.
Load up each taco with the BBQ chorizo, then top with onion, radish and coriander. Serve with lime wedges for a zingy citrus hit. Get stuck in.
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