Tacos de Chorizo
Tacos de Chorizo
Ingredients
- 1 pound chorizo, Mexican style
- 12 small yellow corn tortillas
- 1/2 cup fresh cilantro, chopped
- 1/2 cup onion, finely chopped
- 1 cup salsa, your favorite type
Instructions
- 1
Place a large skillet or pan onto a portable stove or stovetop burner and turn the heat to medium-high.
⏱️ 1 min
- 2
Carefully open the package of chorizo and add the entire contents directly into the hot pan.
⏱️ 1 min
- 3
Using a spatula, break up the chorizo into small pieces and stir it frequently in the pan as it cooks. Continue cooking for 10-12 minutes, or until the chorizo is well crumbled, browned, and appears fully cooked through. There should be no raw pink areas.
⏱️ 12 min
- 4
While the chorizo is cooking, heat a separate pan or griddle over medium heat. Warm the small yellow corn tortillas in batches for about 30 seconds to 1 minute per side, or until they are soft and pliable. Keep them warm by wrapping them in a clean kitchen towel or foil.
⏱️ 8 min
- 5
Once the chorizo is cooked, use a slotted spoon to transfer a portion of it onto the warmed tortillas to assemble the tacos. This will help drain any excess grease.
⏱️ 2 min
- 6
Garnish each taco generously with the chopped fresh cilantro.
⏱️ 1 min
- 7
Add a sprinkle of the finely chopped onion on top of the cilantro.
⏱️ 1 min
- 8
Finish by adding a dollop of your favorite salsa to each taco.
⏱️ 1 min
- 9
The tacos are now ready to be enjoyed immediately, perfect for a picnic or casual meal.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tacos de Chorizo
- 1 pound chorizo, Mexican style
- 12 small yellow corn tortillas
- 1/2 cup fresh cilantro, chopped
- 1/2 cup onion, finely chopped
- 1 cup salsa, your favorite type
Instructions
- 1
Place a large skillet or pan onto a portable stove or stovetop burner and turn the heat to medium-high.
⏱️ 1 min - 2
Carefully open the package of chorizo and add the entire contents directly into the hot pan.
⏱️ 1 min - 3
Using a spatula, break up the chorizo into small pieces and stir it frequently in the pan as it cooks. Continue cooking for 10-12 minutes, or until the chorizo is well crumbled, browned, and appears fully cooked through. There should be no raw pink areas.
⏱️ 12 min - 4
While the chorizo is cooking, heat a separate pan or griddle over medium heat. Warm the small yellow corn tortillas in batches for about 30 seconds to 1 minute per side, or until they are soft and pliable. Keep them warm by wrapping them in a clean kitchen towel or foil.
⏱️ 8 min - 5
Once the chorizo is cooked, use a slotted spoon to transfer a portion of it onto the warmed tortillas to assemble the tacos. This will help drain any excess grease.
⏱️ 2 min - 6
Garnish each taco generously with the chopped fresh cilantro.
⏱️ 1 min - 7
Add a sprinkle of the finely chopped onion on top of the cilantro.
⏱️ 1 min - 8
Finish by adding a dollop of your favorite salsa to each taco.
⏱️ 1 min - 9
The tacos are now ready to be enjoyed immediately, perfect for a picnic or casual meal.
⏱️ 1 min