These are the easiest tacos ever, especially if you find a good quality chorizo at the store, or better yet, if you already have some chorizo at home. Either way, chorizo tacos are always delicious and easy to make; they’re great for those nights when you’re in a hurry, and craving tacos. Plus, few ingredients are needed since the chorizo is already seasoned with a great deal of spices.
Here in the USA, “Taco Tuesday” has become a popular trend in the last years, but you know what, I’m sure that was invented by some of the companies that sell taco shells to get a regular demand for their product. It’s quite funny, therefore, that millions of Mexicans have no idea what a taco shell is. Meanwhile in Mexico, Fridays and Saturdays are the busiest days for a taco stand or restaurant, as it means the end of the work week, and more specifically, payday.
So here is this quick recipe for you to enjoy Taco night any day of the week!
- 1 Tablespoon vegetable oil
- 1 Lb. chorizo, casing removed
- 6 corn tortillas or 10 small taco size tortillas
- ½ cup white onion, finely chopped
- ½ cup cilantro, finely chopped
- 1 radish, finely sliced
- Salt to taste
- Hot salsa of your choice
- 1 lime (Optional)
Optional, but recommended for those daring to try: 2/3 of a cup of chunks of pineapple, fresh or out of a can. This really is an amazing combination, and gives it sort of a “tacos al pastor” taste.
- It sounds like a lot of chorizo, but once it’s been cooked, it will reduce to almost half the amount and you will remove the excess fat. Of course, this will depend on the quality of chorizo you’re using. Homemade chorizo will have less fat than commercially made chorizo.
1. Heat oil in a skillet at medium high heat. Crumble the chorizo and add to the hot oil. Stir occasionally to get an even cooking. About 8-10 minutes.
2. While the chorizo is cooking, heat a griddle to warm your tortillas. First slightly dip each tortilla in the skillet where you are cooking the chorizo so to add some of its flavor to the tortilla. Warm on the separate griddle for about 1 minute on each side and set aside, wrapping with a kitchen towel to keep them warm.
3. If you want to add the pineapple, warm it on the griddle, turning to make sure they are warm all over for serving on top of your tacos.
4. By the time you finish cooking the chorizo, your tortillas will be also warm and ready to fix the tacos. Top each tortilla with a couple of tablespoons of chorizo, some chopped onion and cilantro, and the pineapple chunks (if you are using them). Salsa of your choice, a squirt of lime juice (if you like), and viola! Dinner is ready.
Some of the best tacos in Mexico are sold at small street stands where people gather around standing, eating their tacos and watching (also drooling at) how their tacos are being prepared. At home, we usually eat tacos standing next to the kitchen counters, and served on paper plates, so that just for a moment we can imagine ourselves somewhere in a Mexican city eating tacos at the corner Taquería stand.
Provecho, and if you make them, come back to let me know how they turned out for you!