Chorizo Tacos Recipe
Chorizo | Corn | Red Pepper | Red Onion | Black Bean | Avocado | Cotija | Salsa Verde | Cilantro | Corn Tortilla
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Ingredients
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Chorizo & Filling
Toppings & Assembly
Method
Chorizo & Filling
- 1
Prepare ingredients
Drain and rinse the black beans and set aside. If using fresh corn, cut kernels from the cob; if frozen, thaw and drain. Thinly slice the red bell pepper and red onion. Remove chorizo from casings so it crumbles easily when cooked.
- 2
Cook chorizo
Heat a large skillet over medium heat. Add 1 tablespoon vegetable oil and warm for 20–30 seconds. Add the chorizo, breaking it up with a spatula into bite-sized pieces. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer about 2 tablespoons of rendered fat to the pan if desired, leaving the rest in the pan. Reduce heat to medium-low.
- 3
Sauté vegetables
To the same skillet with the chorizo, add the sliced red onion and red bell pepper. Sauté 4–5 minutes until softened and beginning to caramelize. Add the corn kernels and cook 2–3 more minutes until the corn is warmed through and edges show light browning.
- 4
Add black beans and season
Stir the drained black beans into the skillet, mixing thoroughly with the chorizo and vegetables. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook 2 more minutes, just to heat the beans through and let flavors meld. Taste and adjust seasoning.
Toppings & Assembly
- 5
Warm tortillas
Warm the corn tortillas so they are pliable: heat a dry skillet or comal over medium-high heat and warm each tortilla 20–30 seconds per side until soft and slightly charred in spots. Keep warm wrapped in a clean towel.
- 6
Assemble tacos
Divide the chorizo–corn–bean mixture evenly among the warmed tortillas (about 2–3 tablespoons per taco). Top each with a few pieces of sliced or diced avocado, a sprinkle of crumbled cotija cheese (about 1 tablespoon), and a pinch of chopped cilantro.
- 7
Finish and serve
Spoon salsa verde over the tacos to taste (about 1–2 teaspoons each) and serve with lime wedges on the side for squeezing. Serve immediately while tortillas are warm.