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.