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.
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.
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.