Chorizo Tacos Recipe

Gather ’round, taco lovers, because I’m about to take you on a culinary adventure that starts with the sizzle of chorizo and ends with a fiesta in your mouth—get ready to dive into the ultimate homemade chorizo tacos!

The flavors of Chorizo Tacos are so vibrant that they can hardly be said to be flavors at all. Flavors have a certain mellowness and subtlety that Chorizo Tacos seem to lack.

These tacos blast your taste buds with a kind of in-your-face spiciness that makes chorizo the kind of sausage with which to lead, and they back it up with the freshness of cilantro and the zest of lime. Those would be reasons enough for devouring these tacos, but they are also creamy, thanks to the presence of avocado and the crispness of white onion.

If these were the only reasons to eat Chorizo Tacos, they would be reason enough.

Ingredients

• Chorizo Sausage: Packed with protein and flavor, adds spicy richness.
• Corn Tortillas: A gluten-free source of fiber, providing a mild corn flavor.
• White Onion: Adds a sharp, fresh crunch, contains antioxidants.
• Fresh Cilantro: Offers vibrant, citrusy notes, high in vitamins A and K.
• Queso Fresco: Creamy cheese, adds a salty tang, low in calories compared to other cheeses.
• Avocado: Creamy and rich in healthy fats and fiber.

Ingredient Quantities

• 8 oz chorizo sausage, casing removed
• 8 small corn tortillas
• 1/2 cup white onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/2 cup salsa, for serving
• 1/4 cup crumbled queso fresco or cotija cheese
• 1 avocado, sliced
• Salt and pepper, to taste
• 1 tablespoon vegetable oil

How to Make this

1. Preheat a large skillet over medium-high heat and pour in the vegetable oil.

2. Include the chorizo sausage in the skillet, breaking it up with a spoon. Cook it until browned and fully cooked through; this should take about 6-8 minutes.

3. Take the cooked chorizo out of the frying pan and place it on a plate that has been lined with paper towels. This method will sonicate the chorizo, removing excess grease and allowing the texture to crisp up as it cools.

4. In the same pan, warm the corn tortillas one by one over medium heat for about 15-30 seconds per side until they become pliable. Maintain the warmth of the tortillas by enveloping them in a clean kitchen towel.

5. For assembling the tacos, take a warm tortilla and place a spoonful of cooked chorizo in the center.

6. Finish by sprinkling some chopped white onion and fresh cilantro on top.

7. Include sliced avocado and sprinkle some queso fresco or crumbled cotija cheese on top.

8. Accompany with lime wedges on the side for squeezing over the tacos.

9. Offer salsa on the side or drizzled over the tacos, as preferred.

10. Taste your chorizo tacos and see if they need it, but if they do, then season them with salt and pepper, and enjoy.

Equipment Needed

1. Large skillet
2. Wooden or silicone spoon
3. Plate
4. Paper towels
5. Clean kitchen towel
6. Knife
7. Cutting board
8. Measuring cups and spoons

FAQ

• Q: Can I use flour tortillas instead of corn tortillas?A: Yes, if you prefer them over corn tortillas, you can substitute flour tortillas. However, for a more traditional flavor in chorizo tacos, use corn tortillas.
• Q: Is there a vegetarian alternative to chorizo for this recipe?A: Yes, soy chorizo or another plant-based sausage can be used to make the tacos vegetarian.
• Q: How do I store leftovers?A. Any leftover chorizo mixture may be stored in an airtight container in the refrigerator for up to 2 days. When reheating, assemble fresh tacos.
• Q: Can I add other toppings to these tacos?A: Of course! You can add toppings such as diced tomatoes, shredded lettuce, and hot sauce to make your tacos the way you like them.
• Q: How spicy are these chorizo tacos?A: The level of heat relies on the kind of chorizo and salsa you use. Select a version that is either milder or spicier, according to your taste.
• Q: Can I prepare the chorizo ahead of time?Yes, you may prepare the chorizo in advance and heat it up again when you are prepared to put the tacos together.

Chorizo Tacos Recipe Substitutions and Variations

Chorizo sausage:
For a vegetarian alternative, use soy chorizo; for a lighter version, use ground turkey blended with smoked paprika and cayenne.
Small corn tortillas:
For a low-carb option, use small flour tortillas or lettuce leaves.
Cilantro:
If you dislike cilantro’s taste, swap it with parsley; if you want a different flavor profile, use fresh oregano.
Queso fresco or cotija cheese:
Substitute with feta cheese for a like texture, or use grated cheddar for a unlike taste.
Avocado:
You can replace it with guacamole if you want something creamy. For a refreshing twist, use thinly sliced cucumber.

Pro Tips

1. For extra flavor, lightly toast the corn tortillas directly over a gas flame (using tongs) or under a broiler for a few seconds on each side before warming them in the pan. This will give the tortillas a slightly charred, smoky taste.

2. When cooking the chorizo, consider adding a diced jalapeño or serrano pepper for an extra kick of heat, or a pinch of smoked paprika to enhance the smoky flavor profile.

3. Prepare the avocado in advance by tossing the slices in lime juice. This will not only enhance the flavor but also prevent the avocado from browning too quickly.

4. For a fresh addition, consider adding a simple cabbage slaw made with thinly sliced cabbage, a squeeze of lime, and a pinch of salt. This adds a crunchy texture and complements the richness of the chorizo.

5. If you prefer melted cheese, sprinkle the crumbled queso fresco or cotija over the chorizo while it’s still hot in the skillet and let it melt slightly before assembling the tacos.