Tacos de Chorizo
16 tacos
Tacos de Chorizo are authentic Mexican street tacos made with flavorful Mexican chorizo, corn tortillas, and topped with onion and cilantro. Perfect for Taco Tuesday or any weeknight dinner.
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
Serving: 1 taco | 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