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These homemade chorizo tacos, featuring charred spicy sausage, will transport you to a taqueria with its authentic and delicious flavors.
I could have tacos every night - from carne asada street tacos to sweet potato tacos to spicy shrimp tacos to crispy chicken 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.
Why This Recipe Works
- Quick and Easy - You simply mix up the pork with some spices in your pantry and cook. Perfect for Taco Tuesday!
- Texture - Chorizo has a slightly crumbly texture that makes it perfect for tacos (just like your traditional beef tacos). When cooked, the sausage releases its flavorful juices, which are absorbed by the tortillas, creating a moist and juicy filling.
- Flavorbomb - You get a robust spicy flavor that is balanced by the sweetness of the paprika.
Jump to:
Ingredient Notes
- Ground pork - the base meat for the homemade chorizo.
- Spices - the the variety of spices gives the chorizo its flavor and deep red color.
- Vinegar - a traditional ingredient in helping cure the chorizo. While you are making fresh, this is just to be consistent and add some acidity.
Ingredient Swaps
Like any recipe, you can mix up the ingredients. Some variations include:
- While traditional chorizo uses pork, you can also use ground turkey or chicken. You could always make things really simple and buy store-bought chorizo but I like making my own.
- I like the flavor of apple cider vinegar, but white distilled vinegar is a good substitute.
- When I think of street tacos, I think of corn tortillas, but you can use flour tortillas for these chorizo tacos.
Step-by-Step Photos
Please note full ingredient list and instructions of these tacos can be found in recipe card below.
Mix the pork in a large bowl with the garlic, spices and vinegar until combined.
Then heat a large skillet over medium-high heat with some oil and cook the chorizo, breaking up with a spoon. Cook for 10-12 minutes so you get a nice char. Then serve with your favorite toppings.
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.
Meal Prep and Storage Instructions
Meal prep - To prepare ahead, cook the chorizo filling beforehand and keep it in an airtight container in the refrigerator for up to four days. When you're ready to serve, reheat the chorizo and tortillas separately, and then assemble.
Storage - Store any remaining chorizo in an airtight container and refrigerate for up to four days.
Freezer - After the chorizo has cooled down , transfer it into a plastic or reusable storage bag, squeezing out as much air as possible before sealing. You can freeze for up to three months. When ready to serve, defrost overnight in the fridge, then reheat in a skillet or microwave.
Equipment
The equipment you use is important to how the tacos turn out. What is needed is the following:
- Large bowl - Need a bowl to be able to mix together the pork with the other ingredients..
- Skillet - You can use a non-stick or cast iron skillet.
- Ground beef smasher - Makes it super easy to break up the pork. A wooden spoon works too.
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 tablespoon chili powder
- 2 tablespoon paprika
- 2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- ½ teaspoon kosher salt
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 2 tablespoon apple cider vinegar
- 1 tablespoon 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.
Tamara Dhue says
Just made these tacos and they were delicious!!!! I served them with avocado crema, pico de gallo and a few crumbles of feta. The recipe was so easy to bring together and the filling is so flavourful! Chisel and Fork for the win once again!!!
Ryan says
Awesome! Definitely a favorite of mine.
Janea Pinkerton says
Absolutely delicious. My husband who usually can't stand taco night ate every bit of this along with the leftovers the next day. One of my family's favorites so far.
Ryan says
Glad you enjoyed!