Easy Chorizo Street Tacos Recipes

SIMPLE CHORIZO STREET TACOS

Steps:

• 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.
• 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.

EASY CHORIZO STREET TACOS

Steps:

• Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
• Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
• Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.