Super Easy Chorizo Tacos – Ready in Minutes!
We make these Super Easy Chorizo Tacos all the time in my home. They are beyond delicious & are literally ready in minutes.
Tacos are a big thing in my home, and not the run-of-the-mill hard shelled tacos you usually see. I’m all about
that bass the corn tortillas!
If you haven’t had tacos made with corn tortillas, you’re really missing out. Just making that one simple change makes such a huge difference in the flavor. Your tacos become instantly more delicious – guaranteed.
We make tacos this way all the time – sometimes using chicken or steak or pork or leftover crockpot Mexican style meat. So, while I’ve shown you all those ways before, I haven’t yet shown you our favorite, and probably the most authentic, way as of yet… Chorizo Tacos.
Those of you who aren’t familiar with chorizo, you should really introduce yourself to it. It’s a pork sausage that’s seasoned perfectly with things such as garlic & chili powder. It’s slightly spicy, but not in a hot way. The flavor really can’t be beat, and it’s definitely a must try if you haven’t already.
These Super Easy Chorizo Tacos are made literally all-the-time in my home. I can whip them up in minutes & dinner is served… and it’s nothing short of delicious.
Here’s what you need. Ok, well – you don’t really need the onion & cilantro… or even the cheese (who am I kidding? of course you need cheese!) – corn tortillas & ground chorizo are all you really need. Anything else is extra (plus any toppings you want!) – but I highly recommend the onion & cilantro, especially the cilantro.
In a skillet on medium-high heat, brown your ground chorizo (like you would ground beef) along with 1 diced onion (if using) until the meat is well browned & cooked through, about 6-8 minutes.
Meanwhile, start getting your corn tortillas ready. You can do these a variety of ways. Wrap them in damp paper towels & place on a plate & microwave until warmed, flipping the stack half-way through. Or cook them on a dry hot skillet, flipping after a few seconds, to warm. Or, my preferred method is to place a little oil in a hot skillet & cook the tortillas a few seconds on each side, then draining on paper towels or a wire rack over a baking sheet. That’s my absolute favorite way!
I could honestly eat the pan-fried tortillas all by themselves, or with a little cheese atop – but the chorizo seriously makes them even better. And yes, that’s possible.
If you’re going to be using toppings, I like to place them in serving dishes so everyone can garnish their tacos accordingly. Cilantro & shredded pepperjack cheese are my family’s ‘must-have’ topping for our tacos, but I also like to serve things like minced raw onion, salsa, black beans, and/or guacamole.
Me, I’m a simple girl – chorizo, raw red onion, pepperjack cheese, & fresh cilantro, that’s exactly how I do it every time… although I do enjoy some black beans with salsa on top on the side. My husband on the other hand likes to load them up with every garnish in sight.
Either way…. Yum yum yum!
Now let’s assemble those tacos! Do so in whatever way that suits your fancy & soothes those cravings.
Fold them in half, and eat up!
Easy Chorizo Tacos
- ground chorizo
- corn tortillas (plus a little oil for cooking, if using that method)
- cilantro, chopped
- red onion, minced
- pepperjack or monterey jack cheese, shredded
- plus any other toppings you want, such as salsa, black beans, guacamole, hot sauce, etc)
Cook the ground chorizo in a hot skillet over medium high heat until nicely browned & cooked through, about 6-8 minutes. You can add minced onions to the mixture while it’s cooking too (it’s really good like this, but not necessary). Drain the chorizo once cooked.
Meanwhile, warm the corn tortillas. I like to cook mine in a hot skillet with a little vegetable oil (adding more oil when needed) for a few seconds on each side, then drain on paper towels or a wire rack lined bakers sheet. Alternative methods include cooking in an un-oiled skillet for a few seconds on each side, or wrapping a stack with damp paper towels & cooking in the microwave until warm, flipping the stack halfway through.
Top the warmed corn tortillas with the chorizo, shredded cheese, & chopped cilantro. I’m rather partial to also topping them with a little raw red onion. You can also garnish with other toppings such as salsa, black beans, guacamole, and/or hot sauce.
Fold in half, & enjoy!
This recipe is one of those ‘un-recipe’ recipes that I love so much. No exact measurements as you really don’t need them.