Tacos
Chorizo Tacos
Browned chorizo fills warm corn tortillas with bold, savory flavor. Pickled onion, fresh jalapeño, cilantro, cotija and lime bring brightness to every bite.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Makes
- 6 large or 12 small tacos
Estimated total time: 25 minutes.
Let’s make it.
Brown the chorizo.
Heat a cast-iron or heavy skillet over medium-high heat. Add the chorizo, using the teaspoon of oil only if the pan needs it. Break into small crumbles with a wooden spoon and cook for about 7–10 minutes, until browned and cooked through. For pork chorizo, check that it reaches 160°F. If using plant-based chorizo, follow its package cooking directions and let it brown lightly.
Prepare the toppings.
While the chorizo cooks, slice the jalapeños, drain the pickled onion, crumble the cotija and cut the lime into wedges. Transfer cooked chorizo with a slotted spoon if there is excess fat in the skillet.
Warm and assemble.
Warm the tortillas in a dry skillet over medium-high heat for about 20–30 seconds per side, until flexible. Divide the chorizo among six 6-inch tortillas or twelve 4-inch tortillas. Finish with pickled onion, cilantro, cotija and jalapeño slices to taste. Serve immediately with lime wedges.
From the kitchen
- Use fresh Mexican chorizo that crumbles as it cooks; cured slicing chorizo will give a different result.
- The chorizo and cotija are already seasoned, so taste before adding salt.
- Original or Turmeric corn tortillas both work. Use twelve 4-inch Street Taco tortillas for smaller tacos.
The basics
Get to know your tortillas.
Explore three heating methods, freezing and thawing advice, and tips for cooking with corn tortillas.
Cooking with tortillas