Chorizo Tacos Recipe

Prep aromatics

Peel and finely dice the yellow onion so you have about 1 to 1 1/4 cups. Peel and mince the garlic cloves and set both aside.

Cook onion

Heat a large skillet over medium heat. Add 1 tablespoon vegetable oil and swirl to coat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is softened and translucent, about 5–7 minutes.

Add chorizo

Increase heat to medium-high, add the chorizo to the pan, breaking it up with a spatula into small pieces. Cook until browned and cooked through, about 6–8 minutes. If the chorizo releases a lot of fat, spoon off excess and reserve; leave enough in the pan to coat and flavor the meat (about 1 tablespoon).

Finish filling

Stir in the minced garlic and cook for 30–45 seconds until fragrant. Add 2 tablespoons water to deglaze the pan and scrape up brown bits. Taste and add the tablespoon of fresh lime juice, then adjust seasoning—if needed add a pinch of salt (remember chorizo is already seasoned). Reduce heat to low and keep warm while you prepare tortillas and toppings.

Warm tortillas

Warm a separate cast-iron skillet or griddle over medium-high heat until hot. Lightly brush both sides of each corn tortilla with a little vegetable oil (about 1 teaspoon per side) or use a paper towel with a smear of oil. Working in batches, heat tortillas 20–30 seconds per side until pliable and slightly charred in spots. Keep warmed tortillas wrapped in a clean kitchen towel or in a tortilla warmer to stay soft.

Assemble tacos

Place about 2–3 tablespoons of cooked chorizo in the center of each warmed tortilla (adjust to taste).

Prepare toppings

While the filling cooks or tortillas warm, finely dice the white onion, chop the cilantro, cut the limes into wedges, and have salsa, cheese, and pickled jalapeños ready in small bowls.

Top tacos

Top each assembled taco with a sprinkle of diced white onion, chopped cilantro, a spoonful of salsa roja, and crumbled cotija or queso fresco if using. Add pickled jalapeños to taste and squeeze a lime wedge over each taco before serving.

Serve the chorizo tacos immediately while hot with extra lime wedges and salsa on the side. If you cooked extra chorizo, refrigerate in an airtight container for up to 3 days and rewarm in a skillet with a splash of water to loosen.