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Chorizo Tacos

Chorizo tacos are a mouth-watering and fairly easy to make recipe. Think of a warm, soft, corn tortilla, filled with delicious and aromatic chorizo and then topped with fresh cilantro, onions and served with your favorite Mexican salsa and a squeeze of lime.

Chorizo tacos served with various toppings.

Lets talk about those tacos de chorizo

Chorizo tacos are considered as tacos callejeros or tacos de la calle, in English know as Street tacos and honestly, the best tacos you can ever have in Mexico; but somehow unknown outside of the country, which is a shame, because those tacos are amazingly good!

You’ll find them often served at many taco stands and they’re utterly delicious. In those stands (called taquerías, in Spanish) chorizo tacos will be served with various toppings, like roasted or fried onions (cebollitas), radishes, beans, chopped lettuce, chiles toreados, lime wedges, and of course, salsas. And no, no cream nor cheddar cheese are a topping option for tacos de chorizo in Mexico.

Chorizo tacos closeup.

What type of chorizo to use?

Don’t get confused with Spanish chorizo, you going to need Mexican chorizo. If you’re lucky enough to find that type of chorizo at your nearest supermarket or butchery, go for it. Otherwise (and the best option, in my opinion) is to make homemade chorizo. You can make from traditional pork chorizo to beef chorizo, chicken chorizo or even vegan chorizo.

Mexican chorizo piled on a plate

Not sure what’s the difference about Mexican and Spanish chorizo? Read those 10 things you need to know about chorizo!

They Key: Flavoring the tortillas

Without doubt, the key for those amazing chorizo tacos is the way that tortillas are heated up. You wanna go with corn tortillas because those hold better the toppings and they have an amazing flavor that doesn’t compare to flour tortillas.

Now, yo don’t want to heat your tortillas in the microwave, no way. And if you thinking on charring your tortillas in the stove flame, hold on, there’s a better option: Use the fat from fried chorizo. That, my friends, will make your tacos de chorizo completely delicious!

A chorizo taco made with corn tortilla dipped in the chorizo grease.

The Chorizo Tacos Recipe

Get all your toppings ready. Chop lettuce, onions and cilantro and place them in separated bowls, make also your chiles toreados if you want some. Make the salsa you’d like to serve over your tacos, I made this guacamole salsa taquera but also a salsa verde with tomatillos is a perfect option.

Some toppings for tacos de chorizo displayed in a marble surface.

Now, cook your chorizo. In a frying pan heat the oil or lard over medium heat. Add chorizo, crumble it with the back of a spoon and cook it, stirring constantly, for about 10 minutes. Once cooked, use a spoon to gather the meat near to the borders of the pan and leave the fat in the middle.

Moving the chorizo meat near the borders of the pan.

You can start heating the tortillas now. So, heat a cast iron skillet, a griddle or a comal over medium heat. Slightly dip one side of the tortilla in the chorizo fat.

Dipping tortilla in the chorizo grease.

Heat 3-4 tortillas at time from both sides until soft and pliable then place them in a plate and cover to keep them warm.

Four tortillas heating in an skillet.

Assemble your tacos

Place a flat tortilla in a plate, spoonful the chorizo in the middle then add some lettuce, onions, and cilantro. Repeat with each tortilla until all ingredients are gone. Serve your chorizo tacos and drizzle with salsa and a squeeze of lime. Enjoy!

Drizzling guacamole salsa on a chorizo taco.

Notes & Tips

  • Don’t skip dipping the tortillas in the chorizo’s fat. Really, that’s a game changer when making those tacos.
  • Toppings are optional, many taco stands serves tacos de chorizo only with chopped onion and cilantro. While others offers more topping options. Is up to you, just don’t skip the salsa!
  • Make ahead. You can prepare the chorizo and salsa up to 3 days ahead and the toppings one day ahead (keep them in air-tight containers). Then just assemble chorizo tacos as you’re ready for lunch or dinner.
Tortillas dipped in chorizo fat.

More soft tortilla tacos recipes

  • Tacos Gobernador. Filled with a creamy mixture of shrimps, green peppers and cheese.
  • Tacos Al Pastor. Get to know one of the most iconic tacos from Mexico. Spiced pork, and roasted pineapple are the stars of this recipe.
  • Leftover Steak Tacos. Got some leftover steak? Turn it into those easy tacos and serve them with a delicious roasted chipotle salsa.
Chorizo tacos recipe.

Chorizo Tacos

Chorizo tacos are made with warm, soft, corn tortilla, filled with delicious and aromatic chorizo and then topped with fresh cilantro and onions.
PREP 15 minutes
COOK 15 minutes
TOTAL 30 minutes
Print Pin Rate
Servings: 16 tacos
Author: Maricruz

Ingredients 

  • 1 lb Mexican chorizo
  • 16 small corn tortillas (or 8 regular tortillas)
  • 2 Tbsp pork lard (or vegetable oil)

Toppings

Instructions

  • Heat the lard or oil over medium heat in a frying pan.
  • Add chorizo, crumble it with the back of a spoon and cook it for about 10 minutes.
  • Heat a cast iron skillet, a griddle or a comal over medium heat.
  • Slightly dip the tortillas in the fat that chorizo released in the pan.
  • Place tortillas in the heated skillet and heat both sides until soft and pliable.
  • Place tortillas in a plate and cover with a kitchen towel to keep them warm.

Assemble tacos

  • Place a flat tortilla in a plate and add chorizo in the middle.
  • Top with lettuce, onions, and cilantro.
  • Repeat with each tortilla until all ingredients are gone.
  • Serve with salsa and a squeeze of lime.

NOTES

  • Don’t skip dipping the tortillas in the chorizo’s fat. Really, that’s a game changer when making those tacos.
  • Toppings are optional, many taco stands serves tacos de chorizo only with chopped onion and cilantro. While others offers more topping options. Is up to you, just don’t skip the salsa!
  • Make ahead. You can prepare the chorizo and salsa up to 3 days ahead and the toppings one day ahead (keep them in air-tight containers). Then just assemble chorizo tacos as you’re ready for lunch or dinner.
Nutrition
Calories: 164kcal | Carbohydrates: 14g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 216mg | Potassium: 78mg | Fiber: 2g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
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