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Chorizo Tacos

Chorizo Tacos
  • Prep 15 min
  • Total 45 min
  • Ingredients 6
  • Servings 4
Of all the kinds of tacos sold in the taquerías in my town here in Mexico, the I like chorizo tacos the best. I grew up eating chorizo all through my childhood, but it was always as part of a delicious breakfast, alongside eggs, potatoes or frijoles. I didn’t know that you could make rico, Mexican-style tacos just using chorizo sausage, until I had actually moved to Mexico. For me it was ‘love at first bite.’ The best part was that chorizo not only was used for breakfast, but as a meal for lunch or dinner as well.

Ingredients

  • 1 lb pork chorizo sausage
  • 1 cup cooked beans (pinto, bay, Texan or black varieties)
  • 12 corn tortillas
  • 1 whole purple onion, finely diced
  • Fresh cilantro, finely chopped
  • Salsa verde or taco sauce

Directions

  • 1
    Sauté the chorizo until fully cooked. (The sausages should have a darker color when ready.)
  • 2
    While you are cooking the chorizo, heat the beans in a small pot or cazuela dish. Also, pre-heat a griddle or traditional Mexican comal on medium heat.
  • 3
    When the chorizo is ready, heat the corn tortillas over your griddle-you’ll need two tortillas for each taco.
  • 4
    To assemble the tacos, place two tortillas on a dish and add three large spoonfuls of the sautéed chorizo over the tortillas. Top off the tacos with the cooked beans, chopped onion and cilantro, and your favorite salsa
  • 5
    Disfruta!

Expert Tips

  • For this recipe you can also use soy chorizo (vegetarian), or flour tortillas.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Of all the kinds of tacos sold in the taquerías in my town here in Mexico, the I like chorizo tacos the best. I grew up eating chorizo all through my childhood, but it was always as part of a delicious breakfast, alongside eggs, potatoes or frijoles. I didn’t know that you could make rico, Mexican-style tacos just using chorizo sausage, until I had actually moved to Mexico. For me it was ‘love at first bite.’ The best part was that chorizo not only was used for breakfast, but as a meal for lunch or dinner as well.
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