Chorizo Recipe

Cook aromatics

Heat a large skillet over medium heat. Add 1 tablespoon vegetable oil. When oil shimmers, add the finely chopped onion and cook 3–4 minutes until softened and translucent.

Add garlic and spices

Add the minced garlic, smoked paprika and ground cumin to the skillet. Cook, stirring constantly, about 30 seconds until fragrant.

Cook chorizo

Add the fresh pork chorizo (remove casings if necessary) to the skillet. Break it up with a spatula and cook 6–8 minutes over medium heat, stirring occasionally, until fully cooked and slightly crisp at the edges.

Finish filling

Stir in 1 tablespoon fresh lime juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning. Remove from heat and keep warm while you prepare the pico.

In a medium bowl combine the diced fresh pineapple, diced roma tomato, finely diced red onion, chopped cilantro and finely minced jalapeño. Stir to combine.

Add 1 tablespoon fresh lime juice and 1/4 teaspoon salt to the mixture. Toss gently and let rest for 5–10 minutes to allow flavors to meld. Taste and adjust salt or lime as needed.

Warm the tortillas: heat them in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 5–8 minutes.

Prepare the mayo: in a small bowl combine 3 tablespoons mayonnaise with 1 teaspoon hot sauce (optional) and 1/4 teaspoon lime juice if desired; mix until smooth. This yields a lightly tangy mayo that complements the chorizo and pineapple.

Assemble tacos: divide the shredded lettuce evenly among the 6 warmed tortillas (about 2 tablespoons lettuce per tortilla). Spoon the warm chorizo over the lettuce (about 2–3 tablespoons per tortilla). Top each with 1–2 tablespoons pineapple pico.

Add mayo and serve: drizzle or dollop about 1/2 tablespoon of the prepared mayo on each taco. Serve immediately with lime wedges for squeezing over the tacos.