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    116

Chorizo Tacos

  • Prep 15 min
  • Total 45 min
  • Ingredients 6
  • Servings 4
  • Facebook
    19
  • Pinterest
    56
  • Save
    0
  • Email
    0
  • Print
    116

6 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

Nutrition Information

No nutrition information available for this recipe

 

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!

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.

Rate and Comment

Leslie Limon Leslie Limon
September 10, 2015

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.