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.
- 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
- Sauté the chorizo until fully cooked. (The sausages should have a darker color when ready.)
- 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.
- When the chorizo is ready, heat the corn tortillas over your griddle-you'll need two tortillas for each taco.
- 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
- For this recipe you can also use soy chorizo (vegetarian), or flour tortillas.