Easy Mexican Chorizo Tacos
Easy Mexican Chorizo Tacos might be a good recipe to expand your main course repertoire. One serving contains 1120 calories, 43g of protein, and 66g of fat. This gluten free recipe serves 4 and costs $4.73 per serving. This recipe from Serious Eats has 12 fans. A few people really liked this Mexican dish. Head to the store and pick up mexican crema, cilantro leaves, chorizo, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns a solid spoonacular score of 63%. Sunny's Easy Chorizo and Bean Tacos, Chorizo Breakfast Tacos, and Chorizo Soft Tacos are very similar to this recipe.
Servings: 4
Ingredients:
1 avocado, sliced
1 chipotle chili in adobo sauce, minced (about 1 tablespoon)
1 1/2 pounds fresh Mexican chorizo (see note above)
1/4 cup chopped fresh cilantro leaves and fine stems
24 warm corn tortillas
2 limes, cut into 12 wedges each
1 cup Mexican crema or sour cream
1 poblano pepper, finely diced (about 1 cup)
1/2 cup crumbled queso fresco
12 radishes, scrubbed clean
2 teaspoons vegetable oil
1 large white onion, finely diced (about 1 1/2 cups), divided
Equipment:
frying pan
bowl
Cooking instruction summary:
Procedures 1 Heat vegetable oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering. Add half of onions and all of poblano and cook, stirring, until softened and starting to color, about 6 minutes. Add chorizo and cook, stirring and breaking up meat with a spoon, until completely cooked through and starting to crisp and char in bits, about 15 minutes total. Stir in chipotle chilies and remove from heat. 2 Transfer chorizo to a warm serving bowl, draining excess oil if desired. Combine remaining onion with cilantro. Serve chorizo immediately with warm tortillas, salsa, cilantro and onions, crema, queso fresco, radishes, avocado, and lime wedges
Step by step:
1. Heat vegetable oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering.
2. Add half of onions and all of poblano and cook, stirring, until softened and starting to color, about 6 minutes.
3. Add chorizo and cook, stirring and breaking up meat with a spoon, until completely cooked through and starting to crisp and char in bits, about 15 minutes total. Stir in chipotle chilies and remove from heat.
4. Transfer chorizo to a warm serving bowl, draining excess oil if desired.
5. Combine remaining onion with cilantro.
6. Serve chorizo immediately with warm tortillas, salsa, cilantro and onions, crema, queso fresco, radishes, avocado, and lime wedges
Nutrition Information:
covered percent of daily need
