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!
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!
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.
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), and salsa.
- Add appetizers or side dishes to make your chorizo serve more people.
Simple Chorizo Street Tacos
Pico de Gallo
- 30 oz black beans drained and rinsed
- 2 cups tomatoes rough chop
- 1 cup red onion finely diced
- 1 cup cilantro de-stemmed, rough chop
- 3 limes juiced
- ½ - 1 tsp kosher salt
- 2 lb pork chorizo
- 15 corn tortillas
- avocado for garnish
Pico de Gallo
- Drain black beans and rinse off excess salt. Add to a medium mixing bowl.
- Chop tomatoes, red onion, and cilantro. Add to mixing bowl. Top with lime juice and kosher salt. Stir to combine.
- You can eat the pico de gallo right away, but it's best if it sits in the refrigerator for 1 - 2 hours.
- Heat a large skillet over medium heat for 1 - 2 minutes.
- Add the chorizo to the skillet. As it cooks, begin breaking it up into small, bite-sized pieces using a spatula. Use a splatter screen to prevent excess fat from escaping the skillet.
- Chorizo needs to cook for 8 - 10 minutes. It will turn a slightly darker red, and the fat will be rendered from the pork.
Assemble Simple Chorizo Street Tacos
- Heat corn tortillas over a low, open flame on the gas stove. Allow a slight char to form on the tortilla (approximately 10 - 20 seconds on each side).
- Scoop about one ounce of chorizo on the corn tortilla.
- Add your pico de gallo and avocado slice for garnish, along with any other toppings.