Vegan Chorizo and Roasted Tomatillo Salsa Tacos

Every now and again, I go to the farmers market and pick up a fruit or vegetable that I have no experience with cooking. This most recent time was tomatillos. I've had my fair share of tomatillos, but never actually cooked them myself. I decided to turn them into whatever popped into my head first. Mexican food is always on my mind, so salsa it is. 

Here's what you'll need:
Salsa: 
5 or 6 green tomatillos, skins removed and washed
1 head of corn, husked and cleaned and kernels removed from cob. 
1 jalapeno, seeds removed if you don't like it spicy
2 garlic cloves
1/4 cup cilantro, washed
Salt to taste

For the taco:
1 package of good quality corn tortillas
1 package of Field Roast Mexican Chipotle sausages, crumbled by hand
2 ripe avocados
a few handfuls of nacho chips for that 'crunch factor'

Optional: add red cabbage, extra cilantro, cashew cream at the end for some extra flavour!

1. For the salsa, preheat the broiler. As the broiler is preheating, wash, remove the skin of the tomatillos and place on a baking sheet, place the jalapeno there as well.
2. In a large pan, place the corn kernels and cooking until chard. It is okay if they get darkened, that's where the flavour is.  About 10 minutes, stirring at times to keep the corn from sticking on the bottom of the pan. Season the corn with salt to taste. 
3.When the corn is cooking, place the tomatillos and jalapeno in the oven and roast for 5 minutes. After 5 minutes, remove and flip, roasting for another 5 minutes. It is okay if it looks burnt. That's what we call "flavour town". 
4. In a pan, cook the crumbled sausages for 4-8 minutes over a medium heat, or until it's as crispy as you like it! 
5. After the tomatillos and pepper is roasted, place everything, including the drippings, in a blender, along with the garlic, cilantro, and salt to taste. Blend until smooth. It might be too thick, add a tbsp of water at a time until it gets to the desired consistency you are satisfied with. Once blended, in a bowl, add the roasted corn, mix to combine. 
6. At this stage, you have to decide how you want your avocado. Sliced is easier but I've also done it with a quick guacamole. Next, heat the corn tortillas, on a pan or in the oven for 1-2 minutes, flipping half way. 
7. Assemble the tacos, first the corn tortilla, then the gauc (or sliced avocado), vegan chorizo, next the roasted tomatillo salsa and finally a small handful of nacho chips. Have as many as you like! These are unreal! 

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