* Ready in two hours is with the assumption that you already have cannabutter. If you do not have cannabutter, there’s a tutorial for how to make it here. *Ready in 1 hour is with the assumption that you are not leaving your Pico De Gallo in the fridge (or it’s already made).
In this recipe, I am going to show you how to make cannabis infused chorizo tacos with homemade cannabis infused tortillas. These are awesome for TACO night with friends.
Ingredients (Pico De Gallo)
- 4 tomatoes
- 1/2 onion
- 1/2 jalapeno
- To Taste cillantro
- To Taste cajun pepper
- 2 cup all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp kosher salt
- 1/4 cup melted cannabutter
- 3/4 cup warm water
- 6 chorizo sausages
- 1 tbs cannabutter
- shredded lettuce
- sour cream
- cilantro (chopped for presentation)
- shredded pepperjack cheese
First things first
Make your Pico De Gallo so it has time to chill in the fridge. Just dice your tomatoes and onions, chop up some cilantro. Toss it all in a bowl and mix it up with some lime juice.
Grab a nice medium sized bowl and combine all dry ingredients, combining well with a whisk, then pour in melted cannabutter, as well as your warm water, bits at a time and continue combining until you have a nice dough.
Cut dough into 16 evenly sized pieces, place on a baking sheet that’s been greased with canola oil, and lay a nice dry & clean towel over the dough to chill out for about 15 minutes.
Once the dough is finished chilling, we’re going to start rolling the tortillas nice & flat. It doesn’t matter if you want to make yours small or big.
Next, place a pan on the stove at medium heat, grease with canola oil, and place tortilla dough in the pan. Watch the tortilla cook by looking for those air bubbles popping up, and occasionally checking to see the bottom if it’s nice and crisp. Flip when necessary and repeat for the rest. This will make you a bunch of tortillas. Once the tortilla is finished, throw onto a plate with a warm towel on top of it. This will keep the moisture in and ensure your tortillas don’t dry up before you plate them.
Take the casing off of your chorizo sausages and place in a bowl. In a medium high heat pan, drop your butter in to melt, next toss in those meats. Chorizo doesn’t take too long to cook.
Assemble your tacos like a boss and add a final touch of chopped cilantro.
Serve + enjoy.