Chorizo Tacos Recipes

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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 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 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.

FRESH CHORIZO TACOS



Fresh Chorizo Tacos image

Mexican choizo is fresh pork or beef sausage and much different from Spanish or Philippine-style chorizo which is a hard, dried sausage. This includes a recipe for making your own chorizo allowing you to control what goes into the sausage and they are much less greasy. You could use beef, turkey, or chicken thigh meat instead of the pork. Make sure to plan ahead as the chorizo needs to sit in the fridge for a day. From Baja: Cooking on the Edge.

Provided by cookiedog

Categories     Lunch/Snacks

Time 35m

Yield 24 tacos, 8 serving(s)

Number Of Ingredients 16

1 lb boneless pork shoulder, with plenty of fat or 1 lb pork butt, with plenty fat
4 garlic cloves
3 tablespoons chopped white onions
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons ground guajillo chilies or 2 tablespoons new mexico chilies
1 tablespoon ground cumin
1 teaspoon dried whole Mexican oregano, rubbed to a powder
1 teaspoon crushed hot chili pepper
3 tablespoons white vinegar
2 tablespoons canola oil
fresh corn tortilla, warmed
Mexican crema, creame fraiche or sour cream
diced white onion
chopped cilantro
shredded iceberg lettuce or green cabbage

Steps:

  • Make the chorizo: Set up a meat grinder with the finest disk. Cut the meat into cubes and grind once; then pass through again. For a ver fine, almost pasty texture, grind the meat a third time. (If you don't have a grinder, ask your butcher to do this for you.).
  • In a mini food chopper or food processor, pulse together the garlic, onion, and salt to a paste. Blend in the pepper, ground chile, cumin, oregano, and crushed chile. Blend in the vinegar. Scrape into a bowl. Add the pork and mix well. Knead until the meat and seasonings are well mixed. The sausage may be used right away, but it tastes better after a night in the refrigerator.
  • To serve, heat the oil in a medium frying pan and fry the chorizo until browned and crumbled into small pieces. Top each tortilla with a large dollop of crema and sprinkle with the chorizo, onion, cilantro, and lettuce.

Nutrition Facts : Calories 186.4, Fat 15.2, SaturatedFat 4.2, Cholesterol 40.3, Sodium 477.4, Carbohydrate 2.2, Fiber 0.5, Sugar 0.6, Protein 9.9

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