These simple chorizo street tacos are a crowd-pleaser! Add lots of topping options, tortilla chips, some garnish, and you are ready for a party!
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Tacos are life. Plain and simple. The end. Hahahah. In all seriousness, chorizo tacos are one of my favorite things to make. They are simple, come together quickly, and are always a fan favorite at parties! No need to worry when your friends come over unannounced, you've got dinner handled!
Mexican Chorizo
I've found that many people are intimidated by chorizo. Likely because they have only eaten it at restaurants. Well people, I'm here to tell you that you are going to be amazed with how EASY chorizo is to make at home.
Just to clear up any confusion, Spanish chorizo and Mexican chorizo are completely different. Spanish chorizo is cured and has a similar look to salami. Mexican chorizo, however, is usually found raw in a plastic casing in the refrigerated section of your local grocery store. I'm a fan of the El Mexicano Pork Chorizo found at Walmart.
It can oftentimes be difficult to tell when chorizo is completely cooked through because of the deep red color. Chorizo does not drastically change colors like you experience when you cook ground beef. To fully cook chorizo, it takes a total of 8 - 10 minutes. Once chorizo is cooked through, it will turn a slightly deeper red, and much of the fat will be rendered out.
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Taco Tuesday (or Thursday) Tips
- Heat your tortillas up before you eat them! My favorite method to do this is over an open flame on my gas stove. If you don't have a gas stove, you can use a skillet or oven as well.
- Have a variety of toppings for people to use on their assembled tacos. Whether you're having a party, or just a family dinner, it's fun getting to personalize the tacos to your liking.
- Keep tacos simple! I find my favorite tacos are the ones with minimal toppings and sauces.
- Some of my favorite (simple) toppings include: lime, cilantro, avocado, Greek yogurt (or sour cream), queso, and salsa.
- Add appetizers or side dishes to make your chorizo serve more people.
Simple Chorizo Street Tacos
Equipment
- skillet
- wooden spoon
Ingredients
Pico de Gallo
- 30 ounces black beans drained and rinsed
- 2 cups cherry tomatoes roughly chopped
- 1 cup finely diced red onion
- 1 bunch cilantro de-stemmed, roughly chopped
- 3 freshly juiced limes (about 5 tablespoons)
- 1 teaspoon Morton kosher salt
Chorizo Tacos
- 2 pounds pork chorizo
- 15 corn tortillas
- avocado for garnish (optional)
- salsa for garnish (optional)
- sour cream for garnish (optional)
- tortilla chips for serving (optional)
Instructions
For Pico de Gallo
- Add black beans, tomatoes, onion, cilantro, lime juice, and kosher salt to a mixing bowl and stir to combine. Cover with plastic wrap and allow to rest in the refrigerator for 1 - 2 hours so the flavors can marry together.
For Chorizo
- Heat a large skillet over medium heat.
- Add the chorizo to the hot skillet and cook, breaking up the meat into small, bite-sized pieces using a wooden spoon. Cook for 8 - 10 minutes, until the meat turns slightly darker red and the fat has rendered from the pork.
For Assembly
- Heat corn tortillas over a low, open flame on a gas stove. Allow a slight char to form on the tortilla (about 10 - 20 seconds on each side). Alternatively, heat the tortillas in a skillet over medium high heat, flipping halfway through, until the tortillas are warm to the touch.
- Scoop about 1 ounce (28 grams) of chorizo on the corn tortilla. Add pico de gallo for garnish, along with any other optional toppings. Serve alongside leftover pico de gallo and tortilla chips.
Notes
Nutrition
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Did you make this recipe?!
Let me know how you liked the recipe! Comment below, or share a picture on Instagram with the hashtag #HomebodyEats. Happy cooking, Homebody family!
Yum
Katie
I will never go back to making ground beef tacos. The chorizo is so flavorful and goes perfectly with the black beans and homemade pico de gallo!