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You are here: Home » Recipes » Pork

Chorizo Tacos

Published: Sep 22, 2015 · Updated: Aug 16, 2019 by Mely Martínez

JUMP TO RECIPE

Warning: you'll want to cook this tonight!

These are the easiest tacos ever, especially if you find 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.

Chorizo Tacos Recipe

Chorizo Tacos Recipe | Mexican Recipes

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 workweek, and more specifically, payday.

So here is this quick recipe for you to enjoy Taco night any day of the week!

How to make Chorizo Tacos Recipe

JUMP TO FULL INSTRUCTIONS

Chorizo Tacos Recipe | Ingredients

DIRECTIONS:

Chorizo Tacos Recipe | Step by step 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. (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 | Authentic Mexican Recipes

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

📖 Recipe

Chorizo tacos

Chorizo Tacos Recipe

Mely Martínez
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.
4.46 from 22 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Tacos
Cuisine Mexican
Servings 6
Calories 430 kcal

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: ⅔ 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

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.

Nutrition

Calories: 430kcalCarbohydrates: 16gProtein: 20gFat: 32gSaturated Fat: 13gCholesterol: 67mgSodium: 947mgPotassium: 387mgFiber: 2gSugar: 1gVitamin A: 90IUVitamin C: 4.6mgCalcium: 34mgIron: 1.6mg
Tried this recipe?Let us know how it was!

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Reader Interactions

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  1. Yolanda

    October 04, 2023 at 11:58 am

    I love chorizo tacos! Can you tell me the best brand of chorizo? I have tried two different brands and I have been disappointed each time.

    Reply
    • Mely Martínez

      October 04, 2023 at 6:21 pm

      Hello Yolanda,
      If you live in the states, try looking for chorizo at the latin stores.

      Reply
  2. Jodie

    May 07, 2021 at 2:54 pm

    5 stars
    So delicious! Thank you, Mely, for sharing this recipe!

    Reply
    • Mely Martínez

      May 07, 2021 at 4:42 pm

      Hello Jodie.
      Enjoy these easy-to-make Chorzio Tacos!

      Reply
  3. Kathrin

    June 22, 2020 at 7:26 am

    This was fantastic. I had made homemade chorizo in the morning from another blog and used that. I also made a little pico de gallo and you restaurant style salsa. I added some monterey Jack, queso fresco and cabbage. Voila! What a delicious dinner. Thank you for sharing, Mely.

    Reply
  4. Abby

    May 05, 2020 at 3:32 pm

    Do you have a cookbook with all your recipes?

    Reply
    • Mely Martínez

      May 05, 2020 at 5:00 pm

      Hello Abby,
      The cookbook will be available for sell this fall.

      Reply
  5. Karen

    January 19, 2020 at 2:52 am

    5 stars
    Yes I made this dish just last night. And yes it was so good . The family loved them .And for that I say thank you so much.

    Reply
  6. Candace

    March 17, 2019 at 5:27 pm

    5 stars
    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

    Reply
  7. Devan Noble

    February 12, 2019 at 1:04 pm

    What is the radish used for? Garnish?

    Reply
    • mmartinez

      February 12, 2019 at 5:49 pm

      Hello Devan,
      We actually eat the radishes with he tacos.

      Reply
  8. Anonymous

    May 23, 2017 at 10:33 pm

    Hola! Does it matter if I use pork or beef chorizo? I always wonder about that.

    Reply
    • mmartinez

      May 23, 2017 at 10:52 pm

      Hello,

      As long as you like it, it is all good! Happy cooking!

      Reply
  9. Tiffany Pitts

    April 19, 2016 at 12:57 am

    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?

    Reply
    • mmartinez

      April 22, 2016 at 3:51 pm

      Hello Tiffany,

      You can make your own chorizo at home, follow this link to an step by step recipe: chorizo mexicano

      Or to enhance the flavor of a store bough chorizo add extra seasonings like Mexican oregano, ground cumin and paprika.

      Reply
  10. Chris

    October 07, 2015 at 1:04 pm

    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.

    Reply
  11. Lea Ann (Cooking On The Ranch)

    September 29, 2015 at 6:59 pm

    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.

    Reply
    • mmartinez

      September 29, 2015 at 10:07 pm

      You are very welcome Lea Ann!

      Reply
  12. Brewella Deville

    September 23, 2015 at 3:51 pm

    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.

    Reply

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About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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