tacos and margaritas

Make the simple syrup

1. In a large saucepan over high heat, combine the sugar and water. Bring to a full, rolling boil, stirring to dissolve the sugar. When the sugar is completely dissolved, remove from the heat.
2. Stir in the jalapeno slices, lime zest, and orange zest. Cover and allow to steep for at least 1 hour The longer the mixture sits, the stronger the flavor and heat.
3. Using a fine mesh strainer, strain the syrup into an airtight container. like a Mason jar, and refrigerate until ready to use.

Make the rimming mixture

1. In a shallow dish, combine the margarita salt, sugar, and chili powder. Mix till well combined. Set aside.

Assemble the margarita

1. Rim the margarita glasses with a slice of lime and turn upside down into the salt, sugar, and chili powder mixture. Set aside.
2. In a cocktail shaker, combine all the ingredients. Fill the shaker with ice and shake until the outside of the cocktail shaker is icy cold.
3. Strain into glasses.
4. Garnish with a lime slice and a slice of jalapeno, if desired.

1. Rinse and drain 15 oz. chickpeas in a colander. Measure out ½ cup; reserve remaining chickpeas for another use.
2. Finely grate zest of 1 lime with a microplane or grater into a small bowl.
3. Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into 2 wedges; set aside for serving.
4. Gather 8 cilantro sprigs on cutting board. Starting at the stem end, finely chop stems until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime.
5. Add ¼ cup yogurt and ½ tsp. salt to bowl and mix with a spoon to combine.
6. Remove casing from 2 chorizo links; discard. Heat a medium nonstick skillet over medium-low. Cook chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes.
7. Add reserved chickpeas and remaining ½ tsp. salt and mash together with back of spoon until chorizo is cooked through and crispy, 7–10 minutes. Remove from heat.
8. Spread reserved crema over 4 taco shells.
9. Top crema with chorizo mixture.
10. Top with reserved cilantro leaves and serve with reserved lime wedges alongside.