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.
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.
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.
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.
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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!
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:
- Cilantro
- Lime juice
- Onion
- Cotija cheese
- Sour cream
- Jalapeno
- Salsa verde
Carlee’s Tips and Tricks
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.
Chorizo Tacos
Ingredients
Homemade Chorizo
- 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
- 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 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, and 1 teaspoon salt. Stir until well combined. Cover with plastic wrap and refrigerate until ready to use.
- Warm 1 Tablespoon olive oil in skillet over medium heat. Add diced 1 large red onion, 1 jalapeno pepper, 1 teaspoon salt. Stir for 5-6 minutes or until onion is translucent. Add in minced 3 cloves garlic and stir for a minute.
- Incorporate ¼ cup 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.
- 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
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These look yummy! I think my guys might really enjoy the chorizo, too. Thanks for another solid recipe!
The chorizo is such a tasty way to change up tacos! It has such great flavor.
Wow, just wow! I bet this chorizo is soooo much better than the kind in the tube! Your tacos and their presentation are gorgeous.
Homemade is almost always better! Thanks, Karen.
On the menu for Taco Tuesday tomorrow! Yum!
Yay! I hope you enjoy them!