adventures of mascarah.
I have always wanted to be "a writer" but I'm lost somewhere in the prologue...whittling away at a story I may never tell.
Likes: pop culture. my chihuahua. architecture. modern art. elizabeth street. contemporary designer apparel. food. travel. foreign films. speakeasys. live music. politics. hot sauce. surprises. running in the rain. strangers. wednesdays. fearlessness...and 100s of other random things... maybe even you.
A southerner by birth, northerner by the grace of God, I'm simply a nyc gal who is lost somewhere on my constant exploration of the city and the life,love, and pursuit found within it.
If you are so inclined... sap {at} lifelovepursuit.com
![[LIFE: EAT] Chorizo + Pineapple Soft Tacos (sans grill)
Olive oil 1 lb. chorizo, quartered (I get mine pre-marinated from my local mex market, but if you want to do it yourself, I’d suggest this marinade)1 yellow onion, peeled and chopped1 jar of Salsa Verde (tomatillo - yumm!)1 package of corn or flour tortillas 1/4 cup of Chopped cilantro1 pineapple, cored & hoppedBlack pepper & salt
Saute chorizo in a little oil over medium heat until browned. Remove from the pan, leaving the fat in the pan. Saute onions in that fat over medium high heat until soft and translucent Add back in the chorizo and salsa verde. Simmer for 6 minutes.
Preheat oven to 450, place toast tortillas on tinfoil in the oven for 5 minutes (make sure you flip them). Fill each with the chorizo mixture, top with chopped cilantro, and pineapple (if I had a grill, I’d have grilled the pineapple but have to eat it fresh). Squeeze lime on top of generously.](http://26.media.tumblr.com/xFX7HFUwdp9sumf7XjW3BQ8bo1_400.png)
[LIFE: EAT] Chorizo + Pineapple Soft Tacos (sans grill)
Olive oil
1 lb. chorizo, quartered (I get mine pre-marinated from my local mex market, but if you want to do it yourself, I’d suggest this marinade)
1 yellow onion, peeled and chopped
1 jar of Salsa Verde (tomatillo - yumm!)
1 package of corn or flour tortillas
1/4 cup of Chopped cilantro
1 pineapple, cored & hopped
Black pepper & salt
Saute chorizo in a little oil over medium heat until browned. Remove from the pan, leaving the fat in the pan. Saute onions in that fat over medium high heat until soft and translucent Add back in the chorizo and salsa verde. Simmer for 6 minutes.
Preheat oven to 450, place toast tortillas on tinfoil in the oven for 5 minutes (make sure you flip them). Fill each with the chorizo mixture, top with chopped cilantro, and pineapple (if I had a grill, I’d have grilled the pineapple but have to eat it fresh). Squeeze lime on top of generously.
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