Chorizo Tacos

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.

Prep Time10

Cook Time20

Total Time30

Servings: servings (about 12 small tacos)

Author: Carlee

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.

Nutrition

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