Tacos de Chorizo, or Chorizo Tacos, are made with flavorful Mexican chorizo, corn tortillas, and topped with cilantro, onion, and salsa. A quick meal that tastes just like the tacos from your favorite taquería.
Tacos de chorizo are a classic example of tacos callejeros or tacos de la calle, the beloved street tacos you’ll find all over Mexico.
Made with flavorful Mexican chorizo, these tacos are simple but incredibly satisfying. Mexican chorizo is a fresh sausage made with ground pork seasoned with dried chiles and spices, giving it its characteristic bold flavor and aroma.
Once cooked, the chorizo releases a flavorful fat that is perfect for warming the tortillas. Lightly dipping them in this fat before heating gives these tacos incredible flavor, a soft and tender texture, and that signature street taco taste.
Ingredients
- Mexican chorizo – use fresh Mexican-style chorizo
- Corn tortillas – small tortillas are best for street-style tacos
- Pork lard – or vegetable oil
- Toppings – onion, cilantro, and lettuce
- Limes – for squeezing over the tacos before serving
- Your favorite salsa & chiles toreados
How To Make Tacos de Chorizo
Heat the pork lard or oil in a large skillet over medium heat. Add the Mexican chorizo and crumble it with the back of a spoon.
Cook, stirring occasionally, for about 10 minutes, until the chorizo is fully cooked and slightly browned. Once cooked, push the chorizo toward the edges of the skillet, leaving the flavorful fat in the center. This will be used to warm the corn tortillas.
Heat a cast-iron skillet, griddle, or comal over medium heat. Lightly dip one side of each tortilla into the chorizo fat, then heat them on the skillet.
Cook 3 to 4 tortillas at a time, flipping them until soft and pliable. Place them on a plate and cover with foil to keep them warm.
Place a warm tortilla on a plate and add a spoonful of chorizo in the center. Top with chopped onion, cilantro, and any other toppings you like.
Repeat with the remaining tortillas and chorizo. Serve your tacos de chorizo with salsa guacamole, and a squeeze of lime. Enjoy!
Tips and Notes
- Use fresh Mexican chorizo for this recipe, not Spanish chorizo. Mexican chorizo is a raw sausage that needs to be cooked, while Spanish chorizo is cured and has a different texture and flavor.
- Fresh corn tortillas will give you the best flavor and texture. If your tortillas are not very fresh, warming them in the chorizo fat will help bring them back to life.
- Don’t skip warming the tortillas in the chorizo fat. This is the secret to getting that taquería-style flavor and soft, flavorful tortillas.
How Chorizo Tacos Are Served in Mexico
You’ll find chorizo tacos served at many taco stands throughout Mexico, usually with a variety of toppings and sides to customize them.
Some common options, besides cilantro and onion, include cebollitas asadas, radishes, beans, chopped lettuce, lime wedges, and chiles toreados.
Of course, no tacos are complete without salsa. Some of the most common options are salsa taquera, salsa verde, and salsa roja, each adding its own flavor and level of heat.
At these taco stands, it’s also common to find refreshing aguas frescas to go with your tacos de chorizo such as horchata or agua de jamaica.
Want to recreate a full Mexican taco night at home? Check out my guide on what to serve with tacos for more ideas on on toppings, salsas, sides, and drinks.
FAQ
Are tacos de chorizo spicy?
Mexican chorizo is flavorful and seasoned, but the level of heat depends on the brand or recipe. You can adjust the spice by choosing a milder chorizo and adding salsa according to your taste.
Can I make them ahead?
The cooked chorizo can be prepared ahead and reheated when needed. For the best tacos, warm fresh tortillas and add toppings right before serving.
More Taco Recipes
Tacos de Chorizo
Ingredients
- 1 lb Mexican chorizo
- 16 small corn tortillas (or 8 regular tortillas)
- 2 Tablespoons pork lard (or vegetable oil)
Toppings
- 1 cup onions (chopped)
- ½ cup cilantro (finely chopped)
- 2 cups lettuce (chopped)
- salsa (your favorite type)
- chiles toreados (optional)
- limes
Instructions
- Heat the lard or oil in a large skillet over medium heat.
- Add the chorizo and crumble it with a spoon. Cook for about 10 minutes, stirring occasionally, until browned and fully cooked.
- Push the cooked chorizo to the sides of the skillet, leaving the rendered fat in the center.
- Heat a cast-iron skillet, griddle, or comal over medium heat.
- Lightly dip one side of each tortilla in the chorizo fat, then warm both sides until soft and pliable. Transfer them to a plate and cover loosely with foil to keep warm.
- Fill each tortilla with the cooked chorizo.
- Top with onion, cilantro, lettuce, salsa, and a squeeze of lime. Serve immediately with chiles toreados on the side.
Notes
- Use fresh Mexican chorizo for this recipe, not Spanish chorizo.
- Don’t skip warming the tortillas in the chorizo fat. It’s the secret to authentic street taco flavor.
- Toppings are flexible. Onion, cilantro, salsa, and lime are the classics, but you can add lettuce, cebollitas asadas, or chiles toreados if you like.
- To make ahead, cook the chorizo and prepare the salsa up to 3 days in advance. Assemble the tacos just before serving for the best texture.
Nutrition Information
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I needed a quick and delicious recipe for chorizo tacos and this is it! I read 4 other recipes before I found this one and they all seemed too complicated or too cheesy (I prefer the chorizo texture without gooey stuff on top). Thanks for the clear instructions and links to other recipes like Guacamole Salsa.
Amazing recipe, easy, straight to the point and with lots of information. I was able to make my chorizo tacos at the first try thanks to your recipe and tips. Thank you!