Background and History:
Chorizo street tacos are a beloved Mexican street food, known for their bold and spicy flavors. Chorizo, a type of sausage seasoned with robust spices, is the star of these tacos. These tasty morsels have a rich history, with roots in Mexican cuisine and a tradition of using simple yet flavorful ingredients.
- 1 pound (450g) chorizo sausage
- 1 small onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 8 small corn tortillas
- Salsa or hot sauce (optional)
- Chopped fresh jalapeños (optional)
- Sliced radishes (optional)
- Crumbled queso fresco or cotija cheese (optional)
Serves: 4 (2 tacos per person)
Preparation Time: 10 minutes
Cooking Time: 10 minutes
- Heat a skillet or pan over medium-high heat.
- Remove the chorizo from its casing and add it to the hot skillet. Use a spatula to break it apart as it cooks. Stir occasionally, and cook until it’s browned and fully cooked, about 5-7 minutes.
- While the chorizo is cooking, warm the corn tortillas. You can do this in a dry skillet for about 20 seconds per side or by wrapping them in a damp paper towel and microwaving for 30 seconds.
- Once the chorizo is cooked, transfer it to a plate lined with paper towels to remove excess grease.
- To assemble the tacos, place a spoonful of cooked chorizo onto each tortilla.
- Top the chorizo with chopped onions, fresh cilantro, and a squeeze of lime juice. Add any optional toppings like salsa, jalapeños, radishes, or cheese as desired.
- Serve the chorizo street tacos hot with extra lime wedges on the side.
(Per serving, based on 2 tacos, without optional toppings)
- Calories: 350
- Protein: 15g
- Fat: 22g
- Carbohydrates: 25g
- Fiber: 4g
- Sugars: 1g
- You can use your favorite type of chorizo, whether it’s spicy or mild.
- Customize your tacos with toppings that suit your taste, such as avocado, sour cream, or pickled red onions.
Check for any allergies to the ingredients used in this dish, especially in the case of chorizo, which may contain various spices and allergens.