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Chorizo Tacos Recipe

Chorizo Tacos Recipe

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  • 1 pound Mexican (not Spanish) chorizo, squeezed out of casings
  • Twenty four 4- or 5-inch corn tortillas
  • 1 medium white onion, peeled and minced
  • 1 small bunch cilantro, trimmed and coarsely chopped
  • ¼ pound cotija cheese, crumbled (optional)
  • 3 ripe limes, quartered


Bring a large pot of water to boil (or use a 2-part steamer with pot and basket).

Cook chorizo in a medium nonstick frying pan over medium, breaking it up with a wooden spoon, until it is lightly browned and cooked through.

When water is boiling, set a colander over it so that it doesn't touch the water, set the tortillas in 2 stacks into the colander, and cover them lightly with foil (or set them into the basket of the steamer). Steam for 3–4 minutes.

Make 12 tacos, each with a base of 2 tortillas, by dividing chorizo equally between them, using a slotted spoon. Sprinkle minced onion and then chopped cilantro over each serving of chorizo, dividing them evenly. Divide cheese equally between tacos, if using. Place 1 lime wedge alongside or on top of each taco.

Chorizo Tacos Recipe

Abby Allen · May 14, 2019 · 2 min read

Tacos are, in essence, a way of life for most. Whether for Breakfast, Lunch, or Dinner, Tacos are always acceptable. These days, Taco combinations are practically endless, and people are topping them with everything from Jackfruit, to Camel meat.

Not only are Tacos extremely versatile, but, they also make whipping up a weeknight dinner a breeze. These Chorizo Tacos are vibrant, health-focused, contain minimal ingredients and can be assembled in under 30 minutes. I call that a weeknight win. Additionally, this recipe can easily be customized to your liking. Vegan? Leave the Chorizo out, or, use Tempeh or additional Veggies. Not a fan of Chorizo? Any protein will work just as well!

Why do I suggest small Tortilla shells for the recipe, versus larger? It's truly just my preference. In my opinion, larger tacos equal a larger mess, so, utilizing the smaller shells just makes life a bit easier for me. So, feel free to use whatever Tortillas you would like.

Chorizo Street Tacos

Keep it simple with this Chorizo Street Tacos recipe! Tortillas, onions, peppers and Kiolbassa Mexican-Style Chorizo are the only ingredients needed for this tasty meal!

10 Minutes

10 Minutes

Keep it simple with this Chorizo Street Tacos recipe! Tortillas, onions, peppers and Kiolbassa Mexican-Style Chorizo are the only ingredients needed for this tasty meal!

  • 12 oz. Kiolbassa Chorizo
  • 1 tablespoon cooking oil
  • 1 small onion, chopped
  • 1 small green bell pepper, chopped
  • 6 corn tortillas
  • Optional toppings:
    • Fresh, chopped cilantro
    • Finely chopped onion
    • Salsa verde or other salsa of your choice
    • Sliced limes
    • Sliced avocado
    • Queso fresco
    1. Heat oil in a large frying pan over medium heat. Add chopped onion and bell pepper, stir, cooking until fragrant and slightly softened, about 3 minutes.
    2. If chorizo is in a casing, slice casing from end to end of the chorizo. Remove chorizo from casing and place in the hot pan. Cook, stirring and breaking up the meat for about 10 minutes until meat is cooked through. Transfer chorizo to a serving bowl, draining any excess oil or grease that has accumulated while cooking.
    3. While chorizo is cooking, warm tortillas according to the instructions on their package.
    4. Next, assemble the tacos. Spoon several spoonfuls of chorizo mixture into each taco. Garnish as desired and serve.

    Here at Kiolbassa, we know a thing or two about making the country’s best smoked meats. However, we aren’t nutritionists. The nutritional information that we have included for our recipes is our best estimation. We can’t guarantee that it is 100% accurate. Please consult a licensed nutritionist for exact nutritional content.


    Great recipe! I cooked the eggs separate from the chorizo. I loved the melted cheese on the warmed tortillas. Delicious.

    I have been on a Mexican kick all week so when I found this recipe I knew it must be made. OMG! This was fabulous. I followed the advice of one cook about make the eggs separately. I made the chorizo & green onions. In a separate pan made some loose scrambled eggs. I then added the chorizo mixture & folded everything together. I have a large grill pan that covers 2 burners (best investment ever!) I used flour tortillas that I charred a bit on both sides. Then I grated some white cheddar placed it for melting, turned off the heat because cast iron holds its heat, placed the chorizo mixture on one side, added salsa & then sour cream, folded the crunchy tortilla in half, added a good squeeze of fresh lime & entered heaven. Sigh. simply amazing. Note** a little goes a long way. I gave leftovers for tomorrow (if it lasts that long, lol)

    made 1-1/2 recipe and it was scrumptious!!Used hot breakfast sausage instead of chorizoso will definitely be making thus again with the "proper" meat product.

    Yum! Seriously good stuff on a bright, sunny Saturday morning, no matter what the outside temp is! With a tall glass of ice cold OJ, totally hit the spot.

    A quick, delicious breakfast, used six eggs instead of four also flour tortillas. The step about melting the cheese on the tortilla before adding the egg, chorizo, green onion mixture is a good one.

    Great recipe with lots of options for adding extras. Sautéd leftover asparagus and orange pepper, along with green onions with soy chorizo. Unless you have a giant grilling pan, the cooking instructions are a bit cumbersome. I toasted each of the tortillas individually but then put them on a cookie sheet and baked the filled, folded tortillas until the cheese melted. The result was a huge hit with our company.

    This was pretty good, but a bit heavy. I think that scrambling the eggs when the chorizo is still in the pan was my big mistake. If you stir the eggs to any degree, the chorizo will cause the egg curds to be tiny, and the eggs almost blend in with the sausage. I will probably make this again, but I will remove the sausage from the skillet, and scramble the eggs by themselves. or even maybe scramble the eggs first and set aside. Overall much richer and a bit heavier than I expected for breakfast. A little filling goes a long way with these tacos.

    My kids couldn't fathom eating chorizo for "Breakfast?" they left nothing! This was easy and fast. i scattered the cheese over the finished eggs and melted under broiler so it was more simple. And let them build their own.

    This recipe is delicious as written, but I made a chipotle cream sauce, which works fantastic with this. We use this instead of the sour cream. My husband and I both thought the addition of the chipotle gave it just the right kick and added that nice smoky flavor.

    Super easy and a real crowd pleaser. What more can you ask?

    This was excellent. I found myself sort of grossed out by the chorizo as I'm not a big meateater. I would suggest a soy version if you're like me. But otherwise very very tasty. Made fresh pico de gallo to accompany. My hubby LOVED them.

    For a hearty breakfast. yum. I used spicy italian sausage instead of chorizo -- all good. This is one of those recipes where you want to use a bit extra of pretty much everything. A bit more fresh cilantro, a bit extra cheese, and over-stuff the tacos. Served some cut fruit with it, to give just a little healthy balance. Good for 2, but I think it woudl be a good crowd pleaser if you made a tray.

    Chorizo Breakfast Tacos

    Heat a medium nonstick skillet over medium-high heat. Add chorizo sausage and cook, breaking up with a wooden spoon, until cooked through. Transfer to a bowl lined with paper towel.

    Crack the eggs into a large bowl and whisk with the water until combined.

    Wipe out the skillet, lightly coat with cooking spray and set over medium-low heat. Pour in egg mixture and cook, stirring occasionally, until eggs are scrambled. Season with salt and pepper. Stir cooked chorizo sausage into eggs.

    Using 2 corn tortillas for each taco, divide egg mixture evenly between the tacos. Top each taco with cheese, avocado and pico de gallo. Serve immediately.

    When it comes to weekend brunch, my husband and two boys would choose waffles or pancakes nine times out of ten. That is, unless some sort of sausage is being mixed into an egg dish. As an egg lover myself&mdashand typically the one in charge of the stovetop&mdashI am more than happy to cook up some sausage if it means that eggs will be on the menu.

    Every year for my husband&rsquos birthday and Father&rsquos Day, the boys and I make a batch of breakfast burritos for the man of the hour, which is exactly where the love of chorizo and eggs originated. That being said, those breakfast burritos can be fairly labor intensive, so I was thrilled that my family liked these easy chorizo breakfast tacos.

    Start by cooking the chorizo over medium-high heat, breaking it up with a wooden spoon as it cooks. If you are making these breakfast tacos for a weekday breakfast and want to speed up the process even more, cook the sausage the day before and store it in the refrigerator. It will warm up once it&rsquos mixed with the eggs.

    Chorizo sausage always tends to have a little extra fat. Once it&rsquos cooked through, transfer it to a bowl lined with paper towel. The paper towel will absorb the extra grease so you don&rsquot end up with drippy tacos. No one wants that!

    Next, whisk and scramble the eggs, season with salt and pepper, then stir in the cooked chorizo sausage.

    Now it&rsquos time to assemble the tacos. Use two corn tortillas for each taco so that the tacos don&rsquot fall apart while you&rsquore eating them.

    We like to top our breakfast tacos with pepper Jack cheese, pico de gallo and slices of avocado, but feel free to use whatever appeals to you. Minced cilantro, Cheddar cheese or queso fresco and tomatillo salsa would also be great options.

    These Chorizo Breakfast Tacos are a winner: less than 10 ingredients, only 20 minutes from start to finish, and so much flavor. Dig in!


    Mix chickpeas, tomatoes, cider vinegar, soy sauce and Taco Seasoning in large bowl. Transfer mixture to bowl of food processor. Pulse about 5 or 6 times until well mixed and only a few coarse chunks of chickpeas remain.

    Heat 2 tablespoons of the oil in a large nonstick skillet on medium heat. Add onions and mushrooms cook until tender, stirring occasionally. Add remaining oil and increase heat to medium-high. Stir in chickpea mixture and water. Cook 8 to 10 minutes or until mixture resembles cooked chorizo, stirring only when the mixture on the bottom begins to brown, tossing to incorporate the browned part back into the mixture.

    Spoon vegan chorizo mixture into warmed tortillas. Serve with assorted toppings, such as shredded vegan cheese, sliced avocado, shredded cabbage and a squeeze of lime juice, if desired.

    Test Kitchen Tips:
    •Don’t have a food processor? Mash chickpeas and tomatoes into coarse chunks with a potato masher or fork. Stir in vinegar, soy sauce, and Seasoning, and continue as directed.
    •When cooking the chickpea mixture, try to “brown” the mixture well, similar to browning beef or crumbled sausage. This will add a deeper flavor and a bit of a crispy texture to the mixture.


    Eight 6-inch corn tortillas
    2 tablespoons olive oil
    1 small red onion, chopped
    1 tablespoon chopped garlic
    1 teaspoon salt
    1 ⁄ 2 teaspoon pepper
    1 1 ⁄ 2 pounds firm tofu (1 1 ⁄ 2 blocks)
    1 red bell pepper, chopped (optional)
    1 tablespoon chili powder
    2 limes, 1 halved, 1 quartered
    1 ⁄ 4 cup chopped fresh cilantro, for garnish
    1 ⁄ 4 cup chopped scallions, for garnish


    1. Heat the oven to 400°F. stack the tortillas on a large square of foil and wrap them loosely.

    2. Put the oil in a large skillet over medium-high heat. add the onion and garlic sprinkle with the salt and pepper. Cook, stirring occasionally until the vegetables soften, 3 to 5 minutes.

    3. Crumble the tofu into the pan with your hands. Cook, stirring and scraping the bottom of the skillet occasionally, and adjusting the heat as necessary, until the tofu browns and crisps as much or as little as you like it, anywhere from 10 to 30 minutes.

    4. When the tofu is almost ready, put the tortillas in the oven.

    5. Add the bell pepper to the pan if you’re using it. sprinkle the mixture with the chili powder stir, and cook, continuing to scrape any browned bits from the bottom of the pan until the mixture is fragrant, less than a minute. squeeze the juice of the halved lime over all, garnish with cilantro and scallions, and serve with the tortillas and lime quarters.


    For the mushroom "chorizo":

    In a food processor, combine all the "chorizo" ingredients and pulse until crumbly, stopping to scrape down the sides several times.

    Heat a large skillet over medium heat. Add the "chorizo" and cook, stirring frequently to prevent burning, for about 5 minutes, or until browned and cooked through. Remove from the heat.

    For the tacos:

    Spoon the chorizo into the lettuce cups. Top with the corn, tomatoes, and avocado and garnish with parsley. Serve with the lemon wedges alongside for squeezing over the top.


    The bulk of the ingredients are chorizo and eggs, but you will need:

    • fresh Mexican chorizo
    • eggs
    • half-and-half or milk
    • butter or olive oil
    • cheddar cheese
    • flour or corn tortillas
    • avocado slices or guacamole
    • salsa or hot sauce


    1. Heat 3 tablespoons of soybean oil in a large nonstick pan over medium-high heat. Using soybean oil will ensure that we maintain a neutral flavor profile, but also get a nice char on our soy chorizo because of soybean oil’s high smoke point.

    2. To the base of a food processor, add in the chopped carrots and pulse until fine. Add in the crumbled tofu and pulse until the mixture is the size of crumbled meat.

    3. To the heated pan, add in the carrot-tofu mixture and allow to cook for 5 minutes untouched. Stir and continue to cook until the mixture has browned.

    4. Meanwhile in a small bowl, mix together the cumin, smoked paprika, coriander, oregano, garlic powder, coffee grounds, granulated onion, cinnamon and 1 teaspoon of Kosher salt.

    5. Sprinkle the spices over the browned tofu mixture and stir. Add in the tomato paste, chopped chipotle pepper and chipotle sauce. Cook for 2 minutes allowing it to caramelize.

    6. Finish by adding in the soy sauce, for a nice umami flavor, and stir to combine.

    7. While the soy chorizo finishes cooking, in a small bowl, mix together the yogurt with the juice and zest from half a lime. Season with salt to taste.

    8. Place the avocado on a cutting board and squeeze the juice from the remaining lime half over the top. Using a fork, mash the avocado along with a tablespoon of cilantro stems and a tablespoon of chopped carrot tops. Season with salt.

    9. Heat a cast iron or non-stick skillet over medium high heat. Place a tortilla in the pan to warm for 10 seconds and then flip and warm for another 10 seconds. Remove to a plate and cover with a tea towel. Repeat until all tortillas have been heated through.

    10. When the soy chorizo is cooked through, build the tacos by adding a spoonful of chorizo to the middle of a warmed tortilla. Top with a drizzle of the lime soy milk yogurt, some smashed avocado and cilantro leaves.

    This article is created by SheKnows for Soy Connection and the United Soybean Board.


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