Chorizo Tacos

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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?

Chorizo is a sausage that is made with venison, beef, pork, chicken or turkey. Mexican chorizo was transformed from Spanish Chorizo when Spain invaded Mexico.

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.

What you need

• chorizo
• diced onion
• minced garlic
• corn or flour tortillas
• splash of olive oil

How to Make Chorizo Tacos

• Remove chorizo from casings. Add it to a pan with a splash of olive oil on high heat. Break up and brown chorizo on first side.
• Flip with spatula. Add onions and garlic.
• Brown until sausage is cooked through.

On day 2, I’ll show you how to repurpose these ingredients into Chorizo Huevos Rancheros. Stay tuned

Taco Toppings

• shredded lettuce
• diced tomatoes
• grated cheese
• pickled or fresh sliced jalapeno
• Mexican creme or sour cream
• pickled or fresh onion
• pickled or fresh radish
• sliced avocado
• black olives
• your favorite 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

• Chorizo huevos rancheros
• Steak and chorizo taquitos
• Chicken Chorizo with fried basil
• Queso con Chorizo

Tools I Use to Make Chorizo Tacos

Contains affiliate links, for full disclosure, see FTC Disclosure, here.

• cutting board
• storage containers
• frozen fresh Mexican chorizo

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Enjoy! And have fun cooking!

Xoxo,

Chorizo Tacos

Chorizo Tacos are an a fast, easy, delicious meal for any night of the week! Cook extra Chorizo Tacos, so that you don’t have to cook tomorrow!

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

5 from 7 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 9 servings

Calories: 275kcal

Author: Beth Neels

Cost: $7

Ingredients

• 1 lb fresh chorizo (or substitute ground or shredded beef, pork, turky, venison,fish or seafood sauteed with Mexican spices.)
• 2 cloves finely chopped garlic
• 1/2 onion small, diced
• 1 splash olive oil
• 12 corn tortillas (get a package of flour tortillas for lunch tomorrow)

For Toppings

• 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

US Customary – Metric

Instructions

• Remove Chorizo from casing. Heat olive oil in a large, heavy bottom fry pan. Brown Chorizo on one side, flip.
• 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.
• 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.
• Fill tortillas with chorizo, lettuce, tomatoes, cheese, sour cream, salsa and any additional toppings you choose.

cast iron frying pan 8″

saute pan

knife, chef’s knife

Notes

Leftovers can be refrigerated for 3-4 days.

Reheat in microwave until hot.

Suggested Garnishes;

• shredded lettuce
• chopped tomatoes
• sliced black olives
• sliced green onion
• sliced avocado
• sliced fresh or pickled jalapenos
• sour cream or creme fraiche
• salsa

Nutrition

Calories: 275kcal | Carbohydrates: 19g | Protein: 14g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 931mg | Potassium: 250mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4430IU | Vitamin C: 22mg | Calcium: 250mg | Iron: 2mg

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Originally Published 10/6/2014