Chorizo Street Tacos Recipe

I absolutely love this chorizo street tacos recipe because it’s a quick and delicious way to bring those vibrant street food vibes straight to my kitchen. The combination of savory chorizo, fresh cilantro, and a squeeze of tangy lime hits all the right notes for an irresistible meal that feels like a mini fiesta on a plate!

My Chorizo Street Tacos are a flavorful delight. They feature fresh, savory Mexican chorizo and soft corn tortillas.

My tacos are elevated by the bold and vibrant way they are made. I chop white onion and cilantro finely before adding them, and the squeeze of lime juice I give my tacos before serving adds a brightness that makes every ingredient shine in this combination.

And I would be remiss to go without telling you that if you finish with crumbled cotija cheese, or any cheese for that matter, you will have an orgasmic experience.

Ingredients

• Mexican Chorizo: Rich in protein and spices, adds a savory, spicy flavor.
• Corn Tortillas: Gluten-free and high in fiber, providing a wholesome base.
• White Onion: Adds a crunchy texture and a sharp, pungent taste.
• Cilantro: Offers fresh, citrusy notes and is rich in antioxidants.
• Lime: Provides tanginess and vitamin C, enhancing flavor and freshness.
• Cotija Cheese: Salty and crumbly, providing a creamy, rich topping.

Ingredient Quantities

• 1 pound fresh Mexican chorizo, casing removed
• 8 small corn tortillas
• 1 medium white onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/2 cup cotija cheese, crumbled (optional)
• 1 tablespoon vegetable oil (optional, for cooking the chorizo)
• Salsa of your choice for serving

Instructions

1. A skillet should be heated over medium heat. If you choose to use vegetable oil, it should be added now.

2. Put the chorizo in the skillet. Break it apart with a spatula. Cook for about 8-10 minutes until fully browned and cooked through.

3. As the chorizo cooks, you chop the white onion and cilantro very fine, and prepare the lime wedges.

4. When the chorizo has finished cooking, move it to a plate that has paper towels on it to absorb the extra grease.

5. Corn tortillas should be warmed in a dry skillet over medium heat. They need about 30 seconds on each side to achieve the desired state of warmth and pliability.

6. Put a plentiful spoonful of cooked chorizo onto each tortilla.

7. Chopped onion and cilantro are used to finish each taco.

8. If you are using cotija cheese, then over the top of each taco, sprinkle crumbled cotija cheese.

9. Accompany the tacos with lime wedges as a garnish. Squeeze the lime and let the juice flow over the tacos.

10. Enjoy your chorizo street tacos accompanied by your favorite salsa!

Equipment Needed

1. Skillet
2. Spatula
3. Cutting board
4. Knife
5. Plate
6. Paper towels
7. Spoon

FAQ

• Can I use flour tortillas instead of corn?Indeed, if you prefer, you can use flour tortillas. Just keep in mind that corn tortillas are the traditional choice for street tacos.
• How do I cook the chorizo without it drying out?Prepare the chorizo in a frying pan over medium heat, breaking it up with a spatula. There is no need to add vegetable oil, yet if you do, it may help if the chorizo seems too dry.
• Is cotija cheese necessary for this recipe?You can omit Cotija cheese, and if you do, let me say that you are perfectly free to do so; we all make choices. But in this recipe, Cotija cheese plays a key supporting role. It provides the nice saltiness and texture of the dish; and it balances the richness of the sauce and the meat.
• Can I make the tacos ahead of time?The best practice is to ready the ingredients beforehand but put together the tacos just before serving to prevent them from becoming soggy.
• What type of salsa pairs best with chorizo tacos?A newly made, bright salsa like pico de gallo or jalapeño salsa complements this dish superbly, but use any of your favorite salsas.
• How can I add more vegetables to the tacos?Think about including grilled peppers or avocado slices to boost your vegetables and taste.
• Can I use pre-cooked chorizo?Indeed, simply warm it up and go ahead with the same procedure you’d use to assemble the tacos.

Substitutions and Variations

Mexican chorizo is fresh. Soyrizo can be used for a vegetarian option. Both are spicy. I make a sauce with either one. Add tomatoes to the sauce.
Flour tortillas can be used instead of small corn tortillas for a contrasting texture.
To achieve a less intense taste, use green onions or scallions in place of the medium white onion.
You can substitute fresh parsley for fresh cilantro to achieve a different herbal note.
Feta cheese can be used in place of cotija cheese, mirroring the similar salty and crumbly characteristics of this Mexican cheese.

Pro Tips

1. Crispier Chorizo For a crispier texture, cook the chorizo over medium-high heat, allowing it to caramelize slightly. Avoid overcrowding the skillet to ensure even browning.

2. Fresh Tortillas If possible, use freshly made corn tortillas for the best texture and flavor. You can improve their pliability by wrapping them in a damp paper towel and microwaving for 20-30 seconds before warming in the skillet.

3. Onion Preparation Soak the chopped onions in cold water for a few minutes to mellow their sharpness. Then drain and pat them dry before using.

4. Balancing Flavors If your chorizo is particularly spicy and you prefer a milder flavor, consider mixing it with some cooked and mashed potatoes or scrambled eggs.

5. Salsa Enhancement Customize your salsa by incorporating roasted tomatoes, garlic, and chili peppers to add depth of flavor. Feel free to blend in some avocado for a creamier texture.