Chorizo Cilantro Soft Tacos Recipes

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CHORIZO TACOS



Chorizo Tacos image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound chorizo, removed from the casings and crumbled
1/2 cup chopped yellow onions
1 teaspoon garlic
2 tablespoons chopped fresh cilantro
8 corn tortillas
Optional additional fillings/accompaniments:
Pico de Gallo
Guacamole
Roasted corn kernels
Grated peppered Monterey Jack or Mexican queso blanco

Steps:

  • Heat a large skillet over medium-high heat. Add the sausage and cook until brown and the fat is rendered, about 5 minutes. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Remove from the heat and stir in the cilantro.
  • Over a hot grill or in a clean skillet over high heat, heat the tortillas until warmed through and pliable. Divide the sausage filling among the warm tortillas and serve with desired accompaniments.

CHORIZO CILANTRO SOFT TACOS



Chorizo Cilantro Soft Tacos image

A very quick and easy meal. Great for those who are "culinarily challenged" and want to still throw together something tasty for guests. Spice can be adjusted to taste.

Provided by Meghan

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb chorizo sausage, taken out of casings
2 medium onions, diced
3 garlic cloves, diced
1 jalapeno, diced
2 chopped green onions
1/2 cup chopped cilantro leaf
8 soft corn tortillas
sour cream
shredded lettuce
salsa
shredded cheddar cheese

Steps:

  • Combine chorizo, onions, garlic and jalapeno in skillet and sautee over medium heat, breaking up chorizo. Cook for 7-10 minutes until meat is cooked.
  • Remove from heat, mix in green onions and cilantro.
  • Place tortilla shells between two moist paper towels and microwave for 50 seconds.
  • Top with sour cream, lettuce, salsa, cheese. or whatever else you like to top with. If entertaining, serve toppings buffet style and allow guests to make their own tacos.

Nutrition Facts : Calories 651, Fat 44.9, SaturatedFat 16.6, Cholesterol 99.8, Sodium 1426.2, Carbohydrate 30.7, Fiber 4.2, Sugar 3.1, Protein 30.9

SUNNY'S EASY CHORIZO AND BEAN TACOS



Sunny's Easy Chorizo and Bean Tacos image

Provided by Sunny Anderson

Time 20m

Yield 6 tacos

Number Of Ingredients 10

3 tablespoons vegetable oil
1/2 cup chopped onions
8 ounces Mexican chorizo, casing removed and discarded
1 clove garlic, grated on a rasp
One 16-ounce can refried beans with green chiles
Eight to twelve 6-inch flour tortillas, kept warm in the oven
2 cups shredded Cheddar-Monterey Jack blend
4 radishes, thinly sliced
1/2 cup fresh cilantro leaves
2 to 3 tablespoons hot sauce, such as Cholula

Steps:

  • In a cast-iron or heavy-bottomed pan, heat the oil over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the chorizo and garlic, breaking up the chorizo with a wooden spoon to resemble ground meat. Cook through. Add the refried beans with a little water, if necessary, to get a smooth, not-too-dry consistency, and stir to combine with the chorizo and onions.
  • Make the tacos. Arrange the tortillas on a plate using two for each taco. Add the chorizo mixture, cheese, a few radish slices, a few cilantro leaves and a shake of hot sauce. Repeat for the remaining tortillas and filling.

CHORIZO TACOS



Chorizo Tacos image

If you're looking for a quick bite or snack, these chorizo tacos are the perfect thing. They cook really quickly, everyone loves them and you can customize them to your personal tastes. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 16 servings.

Number Of Ingredients 6

2 teaspoons canola oil
1 small onion, chopped
1 poblano pepper, seeded and chopped
1 pound fresh chorizo, casings removed
16 mini flour tortillas
Optional: Fresh cilantro, sliced radishes, sliced jalapeno, lime wedges and salsa

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion and poblano; cook and stir until tender, 5-7 minutes. Add chorizo; cook, breaking into small crumbles, until fully cooked and starting to char and crisp, 12-15 minutes. Drain. Serve on warm tortillas. If desired, serve with toppings.

Nutrition Facts : Calories 176 calories, Fat 11g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 447mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.

EASY CHORIZO STREET TACOS



Easy Chorizo Street Tacos image

5 ingredients, amazing tacos.

Provided by evostoplight

Categories     World Cuisine Recipes     Latin American     Mexican

Time 17m

Yield 2

Number Of Ingredients 5

1 chorizo sausage link, casing removed and meat crumbled
2 tablespoons chipotle peppers in adobo sauce
4 corn tortillas
2 tablespoons chopped onion, or to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
  • Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
  • Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.

Nutrition Facts : Calories 262 calories, Carbohydrate 25.8 g, Cholesterol 26.4 mg, Fat 13.2 g, Fiber 4 g, Protein 10.4 g, SaturatedFat 4.6 g, Sodium 465.6 mg, Sugar 0.9 g

CHORIZO-SPICED BRUSSELS SPROUT TACOS RECIPE BY TASTY



Chorizo-Spiced Brussels Sprout Tacos Recipe by Tasty image

Here's what you need: Simple Truth® Organic Brussels Sprouts, medium Simple Truth® Organic Whole Baby Bella Mushrooms, Simple Truth® Organic Extra Virgin Olive Oil, Simple Truth® Organic Mild Chorizo Spice Blend, corn tortillas, Simple Truth® Organic Hass Avocado, crumbled queso fresco, Simple Truth® Organic Salsa Verde, Simple Truth® Organic cilantro, mexican crema, adobo sauce, kosher salt, pickled red onion, Simple Truth® Organic Distilled White Vinegar, Simple Truth® Organic Cane Sugar, red onion

Provided by Kroger

Categories     Lunch

Yield 2 servings

Number Of Ingredients 16

12 oz Simple Truth® Organic Brussels Sprouts
12 medium Simple Truth® Organic Whole Baby Bella Mushrooms
¼ cup Simple Truth® Organic Extra Virgin Olive Oil
1 packet Simple Truth® Organic Mild Chorizo Spice Blend
6 corn tortillas, lightly charred
1 Simple Truth® Organic Hass Avocado, pitted, peeled, and sliced
½ cup crumbled queso fresco
Simple Truth® Organic Salsa Verde
¼ cup Simple Truth® Organic cilantro
¼ cup mexican crema
2 tablespoons adobo sauce, from canned chipotles in adobo
1 pinch kosher salt
pickled red onion
½ cup Simple Truth® Organic Distilled White Vinegar
2 tablespoons Simple Truth® Organic Cane Sugar
¼ cup red onion, thinly sliced

Steps:

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Trim the ends off the Simple Truth® Organic Brussels Sprouts and cut into quarters. Remove the stems from the mushrooms and cut into quarters.
  • On the prepared baking sheet, toss the Brussels sprouts and mushrooms with the olive oil and Simple Truth® Organic Mild Chorizo Spice Blend until well coated. Bake for about 25 minutes, or until the Brussels sprouts and mushrooms are crispy and brown.
  • Meanwhile, make the chipotle crema: In a small bowl, stir together the Mexican crema, adobo sauce, and salt until well combined. Refrigerate until ready to use.
  • Make the pickled red onions. Add the white vinegar and sugar to a small saucepan. Bring to a simmer over medium-high heat, then add the red onions. Boil for 5-10 minutes, or until the onions have softened and the liquid is bright pink. Remove the pot from the heat and set aside. Drain pickled onions before using.
  • Assemble the tacos: Arrange the tortillas on a plate and smear with some of the chipotle crema. Divide the Brussels sprout and mushroom mixture evenly between the tortillas. Top with the avocado, queso fresco, Simple Truth® Salsa Verde, pickled red onions, and Simple Truth® Organic cilantro. Serve immediately.
  • Meal prep instructions: If not serving right away, store roasted vegetables, crema, and red onions in separate containers in the refrigerator. Warm up vegetables in the oven at 400°F (200°C) for 5-10 minutes, then assemble.
  • Enjoy!

Nutrition Facts : Calories 882 calories, Carbohydrate 67 grams, Fat 59 grams, Fiber 16 grams, Protein 25 grams, Sugar 10 grams

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