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Chorizo Tacos

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These easy fresh chorizo tacos are absolutely delicious and don’t take much effort to make. Plus, there is a recipe to make your own chorizo, which you can use to make the tacos or anything else your heart desires. This quick dinner is sure to become a favorite.

Wooden cutting board with four chorizo tacos, a lime half, sliced jalapeno, and red pepper flakes nearby for adding to the tacos.

If you are looking to switch up your taco game, these Mexican chorizo tacos are for you. They have that street taco vibe and taste great.

These tacos are quick and easy to make, and it is hard to mess them up. The chorizo has big flavor, so you don’t need a ton of toppings either.

Of course, that doesn’t mean you can’t load them up with your favorites. These are your tacos. Make them your way!

A Little Bit About Chorizo

There are two kinds of chorizo coming from two different parts of the world. Both are full of flavor and have a red tint from smoked dried red peppers.

Ingredients including ground pork, seasonings, jalapeno, onions, tortillas, etc.

Spanish or Portuguese chorizo comes cured and smoked. It is in links and doesn’t need to be cooked further before being eaten.

It can be sliced and added to a sandwich or charcuterie board as is, or it can be added to recipes. It is great in beans or can be added to soups or stews.

Bowl of ground pork and seasonings, getting made into fresh chorizo sausage.

However, in this recipe, we are using fresh chorizo. It has a lot of the same flavors as its smoked cousin, but it is still raw and needs to be cooked before it is used.

Fresh chorizo tends to be found more frequently in Mexico and the United States. Fresh chorizo can be spicier than cured as it is more likely to be made from chili peppers than paprika.

Browning up some fresh chorizo is the start to many delicious meals. The cooked sausage can be used for creamy chorizo pasta, nachos, queso fundido, quesadillas, and more.

Skillet with diced onion and jalapeno getting cooked down.

Our local grocery usually has chubs of fresh chorizo by their breakfast sausage. However, not every grocery store does.

Luckily, it is easy to make your own. Just grab some ground pork and some basic seasonings, and you’ll have fresh homemade chorizo in no time!

Skillet of cooked chorizo with a reddish hue, ready to be made into tacos.

The nice thing about making your own is that you can customize it to your preferences. If you like heat, add a little more.

If you prefer your food mild, use a little less cayenne. Play to your heart’s desire. That’s the best part about getting in the kitchen and making your own food!

Topping Ideas

Like I said before, the chorizo starts these tacos off with big flavor. So, you don’t really need a ton of toppings to make these great.

However, that doesn’t mean you can’t have a fun assortment of things to add to your tacos if you want to. Here are a few ideas to get you started:

Tacos with sour cream spread on inside of tortilla filled with crumbled chorizo, cheese, and cilantro.

Cilantro: Cilantro adds that fresh pop, and it is a staple in street tacos. Of course, if you think cilantro tastes like soap, leave it off.

Lime juice: serving your tacos with lime wedges looks fun, and a squeeze of lime juice helps to balance out the fat and spice of the sausage.

Onion: finely diced onion gives a great crunch.

Cotija cheese: Cotija cheese adds a salty and slightly tangy flavor to the tacos. Crumble it over the chorizo just before serving to add a delicious finishing touch.

Platter of chorizo tacos and toppings, ready to be served.

Sour cream: My husband is a fiend for sour cream, so it’s a must at our house. Mexican crema is also good.

Jalapeno: If you want to be able to turn up the heat tableside, a sliced jalapeno is a great option. That way, each person can choose their own spice level.

Salsa verde: There is something about salsa verde and pork together that is magical. You can pick up a jar at the store or make homemade salsa verde if you have access to tomatillos.

Tips for the Best Chorizo Tacos:

Once the chorizo is cooked through, keep cooking it over medium-high heat for a few minutes without stirring. This will give you some crisp dark edges. There is flavor in that color!

Make sure to heat up your tortillas. That will make them more pliable and less likely to crack.

Inside of a chorizo taco with homemade chorizo, crumbled cheese, cilantro, and crema.

More Recipes to Try:

If you want a fun appetizer before your tacos, try making a warm and creamy bean dip. Or make a big batch of fiesta dip for something cold and fun.

Chicken enchiladas are another great Mexican inspired meal. Or make a tamale pie for a fun and easy twist on classic Mexican flavors.

If you tried this recipe, or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments. Hungry for more?  Be sure to stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.

Close up of chorizo tacos with sour cream spread over tortilla, reddish chorizo, crumbled white queso fresco, cilantro, and jalapeno slices.

Chorizo Tacos

Servings: 4 servings (about 12 small tacos)
Author: Carlee
These easy fresh chorizo tacos are absolutely delicious and don't take much effort to make. Plus there is a recipe to make your own chorizo, which you can use to make the tacos or anything else your heart desires. This quick dinner is sure to become a favorite.
5 from 6 ratings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
 

Homemade Chorizo

  • 2 pounds ground pork
  • 4 Tablespoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 Tablespoon chili powder
  • ½ Tablespoon dry oregano
  • teaspoon ground cinnamon
  • teaspoon ground cloves
  • 1 teaspoon ground cumin
  • 2 teaspoon salt
  • 1 Tablespoon olive oil
  • 1 large red onion diced
  • 1 jalapeno pepper seeded and diced
  • 3 cloves garlic minced
  • ¼ cup apple cider vinegar

For Tacos

  • 12 small tortillas
  • ½ cup cotija cheese
  • optional toppings: lime wedges, cilantro, diced onion, sour cream etc.

Instructions
 

  • Mix ground pork, smoked paprika, cayenne pepper, chili powder, dry oregano, ground cinnamon, ground cloves, ground cumin, and 1 teaspoon salt. Stir until well combined. Cover with plastic wrap and refrigerate until ready to use.
    2 pounds ground pork, 4 Tablespoons smoked paprika, 1 teaspoon cayenne pepper, 1 Tablespoon chili powder, ½ Tablespoon dry oregano, ⅛ teaspoon ground cinnamon, ⅛ teaspoon ground cloves, 1 teaspoon ground cumin
  • Warm oil in skillet over medium heat. Add diced red onion, jalapeno, a teaspoon of salt. Stir for 5-6 minutes or until onion is translucent. Add in minced garlic and stir for a minute.
    1 Tablespoon olive oil, 1 large red onion, 1 jalapeno pepper, 3 cloves garlic
  • Incorporate apple cider vinegar and chorizo, breaking it apart until it reaches a crumbly texture. Stir until the meat is well done. This will take around 8-10 minutes.
    ¼ cup apple cider vinegar
  • Allow some of the chorizo to get just a little bit crispy on the edges.
  • Chorizo tacos assembly: spoon some chorizo into warmed tortillas and top them with cotija cheese, lime juice, or your favorite toppings.

Notes

You can use 2 pounds of premade fresh chorizo sausage if you prefer.
Cotija cheese adds a salty and slightly tangy flavor to the tacos. Crumble it over the chorizo just before serving to add a delicious finishing touch.
Adjust the amount of cayenne pepper and chili powder to control the spiciness of your chorizo. If you prefer milder tacos, reduce the amount of these spices. Conversely, if you like it hot, increase the quantities.
You can make the chorizo filling in advance and store it in an air-tight container in the fridge for up to 4 days. Reheat the chorizo and tortillas separately and assemble the tacos when you’re ready to eat.
Store any leftover chorizo meat in an air-tight container in the fridge for up to four days. Reheat the chorizo and tortillas separately and assemble the tacos when you’re ready to eat.

Video

Nutrition

Serving: 3tacosCalories: 910kcalCarbohydrates: 40gProtein: 48gFat: 62gSaturated Fat: 23gPolyunsaturated Fat: 7gMonounsaturated Fat: 26gCholesterol: 180mgSodium: 1986mgPotassium: 1033mgFiber: 6gSugar: 5gVitamin A: 4400IUVitamin C: 9mgCalcium: 263mgIron: 7mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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5 from 6 votes (6 ratings without comment)
Recipe Rating




Alli

Thursday 29th of February 2024

These look yummy! I think my guys might really enjoy the chorizo, too. Thanks for another solid recipe!

Carlee

Thursday 29th of February 2024

The chorizo is such a tasty way to change up tacos! It has such great flavor.

Karen @karenskitchenstories

Tuesday 27th of February 2024

Wow, just wow! I bet this chorizo is soooo much better than the kind in the tube! Your tacos and their presentation are gorgeous.

Carlee

Tuesday 27th of February 2024

Homemade is almost always better! Thanks, Karen.

Andrea Nine

Monday 19th of February 2024

On the menu for Taco Tuesday tomorrow! Yum!

Carlee

Monday 19th of February 2024

Yay! I hope you enjoy them!