This post may contain affiliate links. Please read my disclosure.
With fresh, homemade chorizo that is charred until crisp, this chorizo tacos recipe will make you think you are at a taco taqueria.
I could have tacos every night - from carne asada street tacos to sweet potato tacos to spicy shrimp tacos.
But if you go to a local taqueria, I guarantee they will have some chorizo tacos. While I have had plenty over time, I never had made some myself until today.
If you've never had chorizo, it is pork sausage loaded with spices and vinegar. In Spain, it is usually smoked, while in Mexico it is made with fresh pork. And these tacos are inspired by the Mexican version.
These are traditional street tacos, made with the fresh chorizo on corn tortillas and topped with some minimal toppings like onion, cilantro, radishes and lime juice. The only bad thing about them is it hard to stop at one or two or three. Enjoy!
Jump to:
Recipe Ingredients
- Ground pork - the base for the homemade chorizo.
- Garlic - fresh is best but you can use garlic powder in a pinch.
- Chili powder, paprika, cumin, oregano, coriander, salt, cinnamon, cloves - the variety of spices gives the chorizo its flavor and deep red color.
- Apple cider vinegar - can also use white distilled vinegar.
- Vegetable oil - cooks the pork.
- Corn tortillas - can also use flour tortillas.
- Toppings - onion, cilantro, lime, radishes and salsa all work great.
Step-by-Step Instructions
- Add the pork to a large bowl. Mix in the garlic, spices and apple cider vinegar with your hands until combined.
- Heat vegetable oil in large cast iron skillet or nonstick skillet over medium-high heat. Add chorizo and break up with a spoon. You want to cook for 10-12 minutes, stirring occasionally until you get a nice char on the chorizo. To serve tacos, spoon chorizo over the tortilla and top with some chopped onion, cilantro, salsa, sliced radish and squeeze of lime.
FAQs
Mexican chorizo is usually seasoned with chile peppers and vinegar and made with fresh pork. Spanish chorizo is made with garlic and paprika and usually smoked.
Yes. We don't love a ton of spice but if you want them spicer, use hot paprika. You can also add a touch of cayenne pepper.
A street taco is typically served on a soft corn tortilla with grilled or pan-fried chicken, beef or pork. The toppings are usually minimal like cilantro, onion and radishes.
An American-style taco is usually serve in a crunchy tortilla and has a wider variety of toppings.
Although chorizo tacos are traditionally served on corn tortillas, you can use flour tortillas if you prefer.
But if you really want to step your game up, try some homemade blue corn tortillas.
Pro Tips/Recipe Notes
- Don't stir the chorizo too much when cooking as you want to get a nice char on it.
- To make the corn tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
- Don't overdue it with the toppings. Street tacos should have minimal toppings like cilantro, onion and some fresh lime juice.
Other Taco Recipes
If you’ve tried these chorizo tacos or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chorizo Tacos
Ingredients
- 1 lb ground pork
- 3 garlic cloves, minced
- 2 tbsp chili powder
- 2 tbsp paprika
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground coriander
- ½ tsp kosher salt
- ⅛ tsp ground cinnamon
- ⅛ tsp ground cloves
- 2 tbsp apple cider vinegar
- 1 tbsp vegetable oil
- corn tortillas
- salsa, white onion, cilantro, radishes and lime for serving
Instructions
- Add the pork to a large bowl. Mix in the garlic, spices and apple cider vinegar with your hands until combined.
- Heat vegetable oil in large cast iron skillet or nonstick skillet over medium-high heat. Add chorizo and break up with a spoon. You want to cook for 10-12 minutes, stirring occasionally until you get a nice char on the chorizo.
- Add tortilla to small pan and cook for 30 seconds on each side over medium heat. Remove and set aside. Repeat as necessary.
- To serve tacos, spoon chorizo over the tortilla and top with some chopped onion, cilantro, salsa, sliced radish and squeeze of lime.
Notes
- Don't stir the chorizo too much when cooking as you want to get a nice char on it.
- To make the corn tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
- Don't overdue it with the toppings. Street tacos should have minimal toppings like cilantro, onion and some fresh lime juice.
Leave a Reply