Chorizo Tacos are a fast, easy, delicious meal for any night of the week! Cook extra chorizo so that you don’t have to cook tomorrow! Cook once, eat twice!
We end up having Mexican Food at least once a week. Honestly I think I could it eat Mexican every day. The tastes are so fresh and there is so much diversity, it would be hard to sick of it.
We are big fans of the cook once, eat twice (or multiple times) lifestyle. With our busy lives, it is great to get home and know that you don’t have to cook an entire meal.
Cutting up extra vegetables for this recipe will lighten the work load even further.
What is Chorizo?
The primary difference between Spanish and Mexican Chorizo, is that Spanish Chorizo is aged and smoked, whereas Mexican Chorizo is a fresh sausage, reminiscent of fresh Italian sausage.
Chorizo has a bold flavor and generally contains,
- salt – use coarse kosher salt, sea salt or canning salt. Don’t use iodized table salt.
- vinegar – we use apple cider vinegar but red wine vinegar will work as well
- sweet paprika – don’t use smoked paprika
- hot ground red pepper – cayenne pepper or even chile powder will work.
- fresh cloves garlic – you can substitute garlic powder if needed
- oregano – we use Mexican oregano you can use regular oregano but the Mexican stuff is far superior
- coarse black pepper – fresh cracked is best.
What you need
- diced onion – we usually use yellow or white onion.
- minced garlic
- corn or flour tortillas
- splash of olive oil or vegetable oil
You can add all of the traditional taco spices but chorizo is so flavorful, you really don’t have to, such as;
- adobo seasoning
- Mexican oregano
- chili powder
- cayenne pepper
- chipotle in adobo
How to Make Chorizo Tacos
Remove chorizo from casings. Add it to a large skillet with a splash of olive oil on high heat. Break up and brown chorizo on first side.
Don’t stir the sausage. Just let it brown so that the edges get a bit crispy.
Flip with spatula. Add onions and garlic.
Brown until sausage is cooked through.
To make the tacos
- Heat tortillas. Either place tortillas on a microwave safe plate and cover with damp paper towel. Microwave for about 30 seconds for soft Mexican chorizo street tacos. Heat a few tortillas in the microwave in a tortilla warmer. Heat a little oil in a small frying pan. Place the pan over medium-high heat. Fry tortillas on first side until tortilla begins to bubble. Flip and fold tortilla in half. Fry the first half until it is as crispy as you like. Flip to the second side and repeat the process until is to your preference.
- Drain tortillas on paper towels.
- Add a few tablespoons of the chorizo mixture to the prepared tortilla. Then add any of your favorite toppings. (See below for a list of our favorite toppings.)
On day 2, I’ll show you how to repurpose these ingredients into Chorizo Huevos Rancheros. Stay tuned.
Add your favorite toppings to this chorizo tacos recipe
- shredded lettuce
- diced tomatoes
- grated cheese
- pickled or fresh sliced jalapeno
- Mexican crema or sour cream
- pickled or fresh onion
- pickled or fresh radish
- sliced avocado
- black olives
- squeeze of fresh lime juice
- your favorite salsa or we like pineapple salsa
- hot sauce
What makes this recipe great?
- It’s insanely easy.
- Time efficient. Only takes 15 minutes to make these tacos.
- Only 4 essential ingredients.
- Super economic. At just 76¢ per serving, this meal can’t be beat!
- Crazy delicious!
- Very versatile. Make tacos, tostadas, burritos, taquitos, enchiladas or heuvos rancheros with these same ingredients!
Other dishes with Chorizo on BCC
Tools I Use to Make Chorizo Tacos
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Enjoy! And have fun cooking!
- 2 cups shredded lettuce
- 1-2 cups diced tomatoes
- 1/2 lb grated cheddar cheese
- Salsa of your choice
- Frijoles Refritos (Refried beans)
- Any additional toppings you want such as; sour cream, creme fraiche, avocado, black olives, chopped onion, cilantro
- Remove Chorizo from casing. Heat olive oil in a large, heavy bottom fry pan. Brown Chorizo on one side, flip.1 lb fresh chorizo, 1 splash olive oil
- Add onions and garlic. Cook, breaking up chorizo as you go, stirring often until the second side of chorizo is browned and onions and garlic are tender.2 cloves finely chopped garlic, 1/2 onion
- Heat tortillas in your preferred method. We like to add oil to a small fry pan on high heat. When oil is very hot, place corn tortilla carefully in pan just until first side is softened. Turn. Fry until desired crispness. Repeat, (two per serving) Drain on paper towel and cover with another piece of paper towel to keep warm.12 corn tortillas
- Fill tortillas with chorizo, lettuce, tomatoes, cheese, sour cream, salsa and any additional toppings you choose.2 cups shredded lettuce, 1-2 cups diced tomatoes, 1/2 lb grated cheddar cheese, Salsa of your choice, Frijoles Refritos, Any additional toppings you want
- shredded lettuce
- chopped tomatoes
- sliced black olives
- sliced green onion
- sliced avocado
- sliced fresh or pickled jalapenos
- sour cream or creme fraiche
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Originally Published 10/6/2014