EASY CHORIZO STREET TACOS
5 ingredients, amazing tacos.
Provided by evostoplight
Categories World Cuisine Recipes Latin American Mexican
Time 17m
Yield 2
Number Of Ingredients 5
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
STEAK (AND POTATOES) TACOS
I learned this recipe in the Moneterrey, Mexico kitchen of one of the most gracious ladies I ever met. She didn't speak a word of English and my Spanish was sketchey at best. Yet she still let me get in her way as she cooked. I learned the recipe without the potatoes, but having eaten steak & potato tacos before, I knew I could "authentically" stretch this dish by including them. In fact, I like the dish with the added potatoes so much, I have only prepared it once without the potatoes.
Provided by ATM 67
Categories Steak
Time 1h
Yield 20-40 Tacos, depending if you stretch it.
Number Of Ingredients 12
Steps:
- In a large pot (4 quarts or larger) on high heat combine the lard, your cubed steak, bacon and pepper. Sear your steak. Stir frequently to prevent the meat from burning.
- When meat is seared, reduce heat to medium high and add all ingredients, except the vinegar. If you are going to stretch the dish with potatoes, add them at this point and add the bouillon cubes when some of the fluid begins to cook out of your potatoes. This will make it easier for the bouillon cubes to dissolve.
- Stir constantly for about five minutes. **If adding potatoes, stir until your potatoes are cooked, and you are just beginning to make mashed potatoes.
- Add Vinegar and reduce heat somewhere between medium-low and low, stirring periodically. Reduce the fluid in the pot so your taco filling will not be too wet for your tortillas.
- Warm your tortillas and serve plain or with any (or all) of the following -- Mexican table cream, cilantro & onions, salsa. ** If you make this without the potatoes, you might consider using two tortillas per taco.
Nutrition Facts : Calories 519.7, Fat 16.1, SaturatedFat 4.7, Cholesterol 16.8, Sodium 1309.5, Carbohydrate 72.6, Fiber 4.5, Sugar 3.1, Protein 19.3
CHORIZO TACOS
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
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.
CRISPY CHORIZO & CHEESE TACO-QUESADILLAS WITH SIMPLE SALSA RECIPE BY TASTY
Cheese makes everything better! These cheesy griddled queso-tacos are going to be your new go-to recipe for any time of the week. This is a perfect recipe for substituting any protein or vegetable in place of the chorizo. I hope you enjoy this as much as I do. You can buy chorizo or make your own by mixing together the spices and ground pork. Either will work great in this recipe! If you haven't had a habanada pepper, try one-they will change your life. Check out your local farmers' market and make this salsa this weekend.
Provided by Joe Sasto
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- If making the chorizo, in the bowl of a stand mixer, combine the paprika, cumin, ancho chile powder, chili powder, oregano, coriander, cinnamon, cloves, ground pork, vinegar, and garlic. Mix until well combined.
- Heat the olive oil in a large pan over medium-high heat. When the oil is shimmering, add the chorizo and cook until the fat has rendered and the chorizo is crisp. Remove from the pan using a slotted spoon and discard the excess fat.
- Sprinkle the cheese over the tortillas, then top with the chorizo.
- Return the tortillas to the pan and cook until the cheese is melted and the tortilla is crisp, 3-4 minutes per side.
- Meanwhile, make the salsa: Coat the tomatoes, peppers, and garlic with olive oil and salt, then spread on a baking sheet. Roast under the broiler for 5-10 minutes, until charred in spots.
- Transfer the roasted vegetables to a blender and purée until smooth. Stir in the lemon juice and season with more salt to taste.
- Serve the taco-quesadillas with salsa and pickles.
- Enjoy!
Nutrition Facts : Calories 850 calories, Carbohydrate 37 grams, Fat 58 grams, Fiber 9 grams, Protein 48 grams, Sugar 8 grams
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- In a skillet over medium heat, cook 2 ounces of Mexican chorizo, stirring frequently to break up the meat as it cooks so it doesn’t burn. Remove cooked chorizo from pan and set aside.
- Dice 1/2 a small white onion and seed and dice 2 medium-sized poblano chiles. Add them to the skillet over medium heat, stirring frequently until they begin to soften, 5-7 minutes.
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