Easy Chorizo Tacos
Raw Mexican chorizo cooked in a hot skillet without stirring until crispy and caramelized at the edges. Tucked into warm corn tortillas with white onion, cilantro, and lime. On the table in 15 minutes.
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Servings: 6 servings
INGREDIENTS
Chorizo Tacos
- 1-2 Tablespoons avocado oil or olive oil
- 1 medium white onion diced and divided
- 1 lb Mexican chorizo bulk raw chorizo or chorizo sausages with casings removed
- 12 corn tortillas
- Street Taco Toppings: cilantro, fresh limes, and white onion
INSTRUCTIONS
- Cook the onion (3 min): Heat the oil in a large skillet over medium-high heat. Once it's hot, add half of the diced onion and cook to sweat for 3-4 minutes, until the onion is soft and translucent.1-2 Tablespoons avocado oil, 1 medium white onion
- Crisp the chorizo (8 min): Crumble the chorizo on top and cook, stirring occasionally, for 5-6 minutes, until no pink remains. Continue to cook for another 5 minutes, only stirring 2-3 more times to let the outsides of the chorizo crisp and char.1 lb Mexican chorizo
- Warm the tortillas (2 min): Heat a griddle or separate dry skillet over medium heat to warm the tortillas. Cook them for 30-60 seconds on each side, or until warmed through. Alternately, cook them over an open gas flame for 15-20 seconds on each side, until charred.12 corn tortillas
- Serve: Spoon the chorizo mixture into the warmed corn tortillas then top with the remaining chopped onion, fresh cilantro and a squeeze of fresh lime juice. Or add your favorite taco toppings.
Notes
Homemade Chorizo. mix 1 lb ground pork, 3 tbsp paprika, 1/2 tbsp cumin, 1 tbsp ancho chili powder, 1 tbsp chili powder, 1 tsp oregano, 1 tsp coriander, 1/2 tsp salt, a pinch of cinnamon and cloves, 2 tbsps white vinegar and 3 minced garlic cloves.
More Toppings. guacamole, queso fresco, cotija cheese, cilantro chimichurri, avocado crema, chipotle corn salsa, Mexican pickled onions, jalapeno ranch, dairy-free cashew queso, cottage cheese queso, peach mango salsa.
Meal-Prep. make the chorizo filling in advance and store it in an airtight container in the fridge for up to 4 days. Reheat the chorizo and tortillas separately and assemble the tacos when you're ready to eat.
Storage. place any leftover chorizo meat in an air-tight container in the fridge for up to four days.
Freezer. Cool completely then store it in an airtight freezer bag remove for up to 4 months. Thaw overnight in the fridge then reheat in a skillet until heated through.
Chorizo: Must be raw Mexican chorizo, not Spanish chorizo. Remove the casing if present.
Corn tortillas: Warm over a gas flame or in a dry skillet. Don't skip this step.
The technique: leave the chorizo alone for 2-3 minutes once it's broken into pieces. The caramelized bits are the flavor.
Nutrition
Serving: 2tacos | Calories: 533kcal | Carbohydrates: 36g | Protein: 22.6g | Fat: 33.4g | Cholesterol: 66.6mg | Sodium: 968mg | Fiber: 5g | Sugar: 1.8g | Vitamin A: 0IU | Vitamin C: 2mg
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