- about 10 raw red beets
- 50 ml cider vinegar
- 2 chorizo sausages
- 100 gram fresh (baby) spinach
- about 6 Dutch carrots
- 4 garlic cloves
- 1 red onion
- 2 jalapeno peppers
- olive oil
- 12 small tortillas
- pepper and salt to taste
- optional: tomatoes and cilantro
Kitchen equipment needed
- Cutting board & chef’s knife
- Large skillet
- Tin foil
- 2 x Container or bowl
Preparation — 1 hour
PRE-HEAT the oven to 180 degrees celsius or 350 degrees fahrenheit.
RINSE the raw red beets with cold water and wrap them into tin foil. It’s not necessary to wrap them individually. PLACE the wrapped beets in the oven and roast them about 1 hour, or until soft.
Meanwhile PEEL the red onion, garlic cloves and carrots. Finely chop the onion and garlic cloves and set aside. Coarsely GRATE the carrots and chop the jalapeno peppers as fine as you can, with or without seeds. Now for the chorizo, check if you have to remove the casing. Then slice the chorizo into medium-sized squares and set aside.
RINSE the (baby) spinach and remove the hard stems.
Finishing up the pickled red beets and chorizo tacos — 15 minutes
If the red beets are done, you have to let them cool off just enough so you can handle them with your hands. PEEL them and slice into quarters and place them into a container or bowl. Pickle the beets by adding cider vinegar, dash of olive oil and season with pepper and salt.
HEAT olive oil in the large skillet and saute the chopped garlic, red onion and jalapeno peppers. ADD the chorizo cubes and grated carrots. Saute a few minutes more, season with pepper and salt and transfer to a bowl.
HEAT the tortillas in the same skillet, about 1 minute on each side. Start with a layer of spinach leaves, then the pickled beets and finish it off with the chorizo and carrot mixture. If you like you can also add chopped tomatoes and cilantro. Enjoy!