Chorizo Tacos
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 lot 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!
Chorizo Tacos Recipe
DIRECTIONS:
- Heat oil in a skillet over medium-high heat. Crumble the chorizo and add to the hot oil. Stir occasionally to get an even cooking. About 8-10 minutes. (Please check the ingredients list below)
- 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 flavors 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.
- 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.
- 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. Salsa of your choice, a squirt of lime juice, and viola! Dinner is ready.
Chorizo Tacos Recipe
Ingredients
- 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.
Instructions
- Heat oil in a skillet over medium-high heat. Crumble the chorizo and add to the hot oil. Stir occasionally to get an even cooking. About 8-10 minutes.
- 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 flavors 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.
- 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.
- 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.
Notes
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!
Mely,
More recipes:
Chorizo Potato Crispy Tacos
Tacos de Suadero
If you like our recipes follow us on Instagram @mexicoinmykitchen
What a coincidence! This is exactly what I'm making for dinner tonight. I usually have some chorizo on hand and like to use it as a condiment for beans or eggs since a little goes such a long way. I love tacos al pastor, but never thought to use a bit pineapple in chorizo to simulate that dish. That's a fantastic tip.
I want to make this tonight! 🙂 I've not been here for awhile and I've pinned about 10 recipes from you blog. Thanks for all the great recipes.
You are very welcome Lea Ann!
I've always been one to compromise, so how about tacos on Tuesday, Friday, AND Saturday? Yay!
Seriously, I love chorizo and these tacos look fantastic.
I am having trouble finding a good chorizo at the store, no matter what it never tasts or even looks like the stuff I get at my local little authentic taco shops, do you have any brand suggestions or maybe something I could add to make it better?
Hello Tiffany,
You can make your own chorizo at home, follow this link to an step by step recipe:
https://www.mexicoinmykitchen.com/2009/01/chorizo-mexicano.html
Or to enhance the flavor of a store bough chorizo add extra seasonings like Mexican oregano, ground cumin and paprika.
Hola! Does it matter if I use pork or beef chorizo? I always wonder about that.
Hello,
As long as you like it, it is all good! Happy cooking!
What is the radish used for? Garnish?
Hello Devan,
We actually eat the radishes with he tacos.
SO GLAD I FOUND YOUR WEBSITE!!!!! I currently live about an hour away from Austin but I’m originally from El Paso, Texas. Your recipes sound so close to my mom’s and grandma’s. Mom is still in El Paso but as she’s far I try to make her recipes for my husband. Which is hard, as he is from Texarkana, so he has more TexMex than Mexican in mind when I make Mexican food. I am also quite glad to see that the states you have lived in use more maize as opposed to trigo tortillas. Maybe I’m wrong because I’m more used to Chihuahua and Sonora and Baja California states respectively, but I feel if it has a flour tortilla that is a burrito not a taco. LOL