Grilled Chorizo Tacos Recipes

GRILLED CHORIZO TACOS

Steps:

• Preheat the grill.
• Spread 8 tortillas on a baking sheet tray. Add several spoonfuls of chorizo filling to each tortilla toward the center. Grate cheese over each tortilla and add a spoonful of salsa. Fold the tortillas in half to form the tacos, pressing down a bit to level the shape.
• Brush or spray the outside of the tacos with just enough oil to coat. This prevents the tortilla from drying out, resulting in a crispy taco shell.
• Transfer the tacos onto the grill grates using a spatula. Close the lid and cook over low-medium heat for 5 minutes. Check by lifting the bottom with the spatula and continue to cook until crispy on the outside. Avoid turning or moving as this can tear the tortillas. Flip 1x and cook for another 5-10 minutes.
• Serve with sour cream and sliced green onion. Refrigerate or freeze leftover tacos.

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.

MARINATED BEEF GRILLED WITH CHORIZO AND JALAPEñOS SERVED WITH GRILLED QUESADILLAS

Steps:

• In a large bowl, whisk together the lime juice, orange juice, oil, oregano, salt and pepper. Add the onion and garlic and toss with your hands to combine. Add the beef and toss to coat. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour and up to 12 hours.
• Prepare a gas grill for two-zone heat: Set one burner at medium-high and one or two burners at high. (Alternatively, prepare a charcoal grill for high heat.)
• Remove the steaks from the marinade, shaking off any excess and brushing off and reserving any onions that are stuck to the meat. Drain the onions in a fine-mesh sieve set over the sink - discard the marinade and save the onions.
• Grill the beef over high heat, turning once, for 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes.
• If the onions have fallen apart, they will be easier to sauté rather than grill, unless you have a vegetable grill basket-and if you do, I recommend using it (even if the onions didn't fall apart, a grill basket will help prevent them from slipping through the grill grates). Grill or sauté the onions until they are charred on all sides, for 4 to 8 minutes. Transfer to a plate.
• Grill the chorizo, turning occasionally, until charred on all sides and cooked through, for 2 to 3 minutes per side.
• Grill the whole jalapeños and scallions over medium-high heat, turning occasionally, until charred and tender, for 4 to 8 minutes. Transfer to a large bowl and toss with a squeeze of lime juice, a drizzle of oil and a pinch of salt.
• To make the quesadillas, toast one side of the tortillas over the medium-high side of the grill until lightly charred, for about 1 minute. Flip and place a small mound of cheese on the charred side, then fold in half like a taco and continue to grill until the cheese begins to melt and the tortilla is lightly charred, for about 1 minute. Flip again to char the other side.
• Serve the quesadillas along with grilled tortillas and you can make tacos or stuff the quesadillas with carne asada, chorizo, chiles jalapeños, scallions, guacamole, salsa tatemada and cilantro. Serve with the refried beans and lime wedges for squeezing.

GRILLED BREAKFAST TACOS

Steps:

• Prepare a grill for medium heat. Prick the chorizo links 3 or 4 times with a fork (this keeps them from bursting on the grill). Brush them all over with 1 tablespoon of the oil. Grill, flipping as needed, until charred all over and cooked through, 12 to 15 minutes. Let cool slightly, then slice into 1/4-inch-thick rounds; set aside.
• Meanwhile, thread the tomatoes onto a 10-inch skewer. (If using a wooden skewer, leave just 1/2 inch sticking out on each end so you do not have to soak it.) Put the skewered tomatoes, corn, scallions, jalapeno and limes on a rimmed baking sheet or large platter, brush the vegetables and limes liberally with 2 tablespoons of the oil and sprinkle liberally with salt and pepper.
• Place the vegetables and limes (flesh-side down) on the grill. Grill the corn, using tongs to rotate the ears occasionally so they cook evenly, until lightly charred in spots, 7 to 9 minutes. Grill the tomatoes, scallions, jalapenos and limes, rotating as needed, until deeply charred, 4 to 6 minutes. Return the vegetables and limes to the baking sheet when done cooking. Transfer the cooked chorizo to a cutting board. When cool enough to handle, halve the tomatoes, cut the kernels off the cobs and thinly slice the scallions and jalapenos (seed the jalapeno, if desired). Put the cut vegetables, the juice of 2 of the lime halves and the cilantro in a large bowl; stir to combine, and season with salt and pepper. Cut the remaining 2 grilled lime halves into wedges; set aside.
• Meanwhile, whisk together the eggs, cream and 1/2 teaspoon each salt and pepper in a medium bowl. Place a large cast-iron skillet on 1 side of the grill, and pour in the remaining oil (it might seem like a lot, but you do not want the eggs to stick). Heat the oil for 1 minute, then add the egg mixture. Use a heat-resistant spatula to stir the eggs until soft curds form, 6 to 8 minutes. Gently stir in the chorizo.
• While the eggs are cooking, grill the tortillas on the other side of the grill until lightly charred on both sides and warmed through, 1 to 2 minutes total.
• To assemble the tacos, divide the egg mixture among the warm tortillas, sprinkle each with 1 to 2 tablespoons of the cheese and top each with a spoonful of the grilled salsa. Serve immediately with the grilled lime wedges and any remaining grilled salsa on the side.