Chorizo And Ground Beef Tacos Recipes

CHORIZO AND GROUND BEEF TACOS

Steps:

• In a small bowl; combine Queso Fresco and Cotija Cheese. Mix until well combined and set aside until needed.; In a small bowl; mix onion and cilantro together. Cover and refrigerate until needed.; Preheat a skillet for 2 minutes on medium heat. Add in chorizo and cook for 2 minutes, crumbling with a spoon while cooking. Mix in ground beef and continue to cook for 2 minutes. Add potatoes, onion, carrot, garlic, tomato paste, salt, and pepper. Reduce heat to low, cover, and simmer for 8 minutes.; Preheat a nonstick griddle or comal for 2 minutes over medium low heat. Brush tortillas with oil and heat for 30 seconds on each side.; Fill tortillas with ¼ cup Chorizo mixture. Top with 1 tablespoon onion and cilantro mix, 1 tablespoon Cheese mixture, and Sour Cream. Serve and enjoy!

EASY CHORIZO STREET TACOS

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.

CHORIZO TACOS

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.

FRESH CHORIZO AND POTATO TACOS

Steps:

• In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly. Peel the potatoes and coarsely mash them in the saucepan.
• In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. Gently knead in the potatoes, leaving some chunks of potato.
• In 2 large skillets, preferably cast-iron or nonstick, heat the oil until shimmering. Add the chorizo-potato mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer.
• Transfer the chorizo-potato mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges.