Chorizo Tacos
Chorizo Tacos
This is another great way to use chorizo. When I make tacos, I like to use corn tortillas. If you’d like to use flour, then please do. If you go with the corn tortillas, you need to decide if you are going to have a single or double tortilla tacos. If you are going to keep them relatively small, use a single tortilla. If you are going to load them up, make them double corn tortillas. I can get 8 tacos out of 1 lb. of meat. My favorite part of this recipe is the cilantro/onion/green onion mix I made. When I know I’m going to be eating Mexican food for a few days, I make this up and put it on everything.
Ingredients
- 1 lb chorizo
- corn tortillas
- vegetable or canola oil
Taco toppings
- cilantro finely chopped
- white onion finely chopped
- green onion finely chopped
- avocado sliced
- hot sauce of your liking
- lime wedges
- radishes sliced
Instructions
- In a skillet on medium high heat, brown the pork chorizo until fully cooked.
- On a lightly oiled griddle over medium heat, cook the tortillas for 60-90 seconds a side. Drain on paper towel.
- In a small container, mix together onion, green onion, and cilantro.
- This final step is up to you. If these tacos aren’t going to be ginormous, they can be single corn tortilla tacos. If you are going to fill them up like I did, make the tacos double corn tortillas. The filling is enough for 8 tacos, so make either 8 or 16 tortillas. Layer with the chorizo on the bottom, then, avocado, cilantro/onion/green onion mix, then a hot sauce of your choosing.
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