Chorizo Tacos

My first chorizo tacos came from a food truck on a side street in Los Angeles, and it felt as if I got hit by a flavor freight train. The spicy chorizo, crisped just enough around the edges, with the soft corn tortillas, cilantro and onion—I’ve been in search of the flavors ever since. These tacos de chorizo bring all that spicy, smoky, juicy meat goodness without your needing to wait in line on the sidewalk (not that there’s anything wrong with that!).

Making chorizo for tacos is just like cooking any ground meat: Sizzle it in a pan. We add some chipotle pepper for extra spice, and that’s it. Toss the meat in warm corn tortillas, add your favorite toppings, and wow your family or friends with another taco night option. PS: Throw in a couple of eggs, and you’ll have a delicious Mexican breakfast!

What’s the difference between Mexican chorizo and Spanish chorizo?

Mexican chorizo is typically sold fresh and uncooked. It is made with ground pork and seasoned with bold spices like chili powder, cumin and garlic. Like any ground meat, it needs to be cooked, and it crumbles beautifully in a skillet. You’ll find it in various chorizo recipes, from tacos to burrito bowls to casseroles.

Spanish chorizo, on the other hand, is cured or smoked and is ready to eat straight from the casing. It’s firmer and drier, with a flavor closer to salami—which means it’s delicious on a charcuterie board. For this chorizo taco recipe, you want Mexican chorizo.

Chorizo Taco Ingredients

• Canola oil: Neutral cooking oils like canola help prevent the chorizo from sticking to the skillet while it crisps up and develops a golden, caramelized edge.
• Fresh chorizo: The heart of this dish is fresh Mexican chorizo. You can find it in most grocery stores, but the best comes freshly made from a good Mexican grocer. If using links, remove the casings before adding the meat to the pan.
• Chipotle pepper in adobo sauce: Chipotle peppers in adobo are dried jalapenos with a smoky, spicy flavor in a tangy, slightly sweet and spicy sauce. You need just one pepper here; chop or blend it to mix with the meat. Use the rest in other recipes that call for chipotles in adobo.
• Corn tortillas: Corn tortillas are the classic vehicle for a chorizo taco recipe. We suggest 6-inch tortillas for this recipe, but you can also get the small street-taco size, which are about 4 or 5 inches—bonus points for making homemade corn tortillas. Can you use flour tortillas for chorizo tacos? Absolutely, if that’s what you prefer.
• Chopped onion: Fresh chopped onion brings crunch and sharpness to balance the spice and richness of the meat filling.
• Fresh cilantro leaves: Unless you hate cilantro, this bright leafy herb adds a burst of freshness that lifts the flavor of the whole taco and rounds out the savory flavors.
• Optional toppings: Additional toppings like guacamole, Cotija cheese, salsa verde and sour cream let you customize your tacos de chorizo exactly how you like them.

Directions

Step 1: Cook the chorizo and chipotle

In a large skillet, heat the canola oil over medium-high heat. Add the chorizo and chopped chipotle pepper. Cook, breaking the chorizo into small crumbles until fully cooked and starting to char and crisp, 12 to 15 minutes. Drain off any excess fat.

Editor’s Tip: Letting the chorizo get a little crispy adds great texture and flavor. Don’t stir too much toward the end so you get those golden bits.

Step 2: Assemble your tacos

Serve the chorizo on warm tortillas.

Editor’s Tip: Warming the tortillas is key. Warm them in a skillet on the stovetop, or cover them with a damp paper towel and zap them in the microwave. Keep the tortillas warm in a towel-lined bowl or in a tortilla warmer to avoid sad, stiff taco shells halfway through dinner.

Add onions and cilantro. If desired, serve with additional toppings.

Chorizo Taco Variations

• Add diced potatoes: Saute peeled diced potatoes until golden, then stir them into the chorizo during the last few minutes of cooking for a hearty, taco-meets-hash vibe.
• Make breakfast tacos: Crack in a couple of eggs during the last few minutes of cooking and scramble them with the chorizo for an epic breakfast taco moment.
• Switch the toppings: For added texture and flavor, try radishes, pickled onions, shredded lettuce or a drizzle of Mexican crema.

How to Store Chorizo Tacos

To store leftover chorizo taco filling, let it cool completely, then transfer it to an airtight container and refrigerate. Keep your tortillas and toppings separate so nothing gets soggy.

How long does chorizo taco filling last?

Chorizo taco filling lasts up to four days in the refrigerator. Cooked chorizo can be frozen for up to three months; let it thaw overnight in the fridge before reheating.

How do you reheat chorizo for tacos?

Reheat chorizo in a skillet over medium heat for five to seven minutes, stirring occasionally until warmed through. You can microwave it in 30-second bursts, but the skillet will create a crispier texture.

Chorizo Taco Tips

What are some other uses for chorizo taco filling?

This spicy, savory filling isn’t just for tacos. Use chorizo taco filling instead of ground beef in burritos, quesadillas and nachos, or even in this summer breakfast skillet. You can also spoon it over rice bowls and roasted veggies for a no-fuss meal prep win.

What else can you serve with chorizo tacos?

Keep things casual with tortilla chips and guac, or serve your chorizo tacos recipe with Mexican street corn, refried beans or a crisp jicama citrus salad. A frozen margarita or strawberry agua fresca wouldn’t hurt either.