Chorizo Tacos Recipe

Prep

Remove chorizo from casings if needed. Finely chop 1/2 cup white onion and mince garlic. Measure spices.

Heat a large skillet over medium heat and add 1 tablespoon vegetable oil. Once shimmering, add the chopped onion and cook 3–4 minutes until translucent and starting to soften.

Add the minced garlic, ground cumin and smoked paprika (if using). Cook, stirring, for 30 seconds until fragrant.

Add the chorizo to the skillet, breaking it up with a spatula into small pieces. Cook 6–8 minutes, stirring and continuing to break up sausage, until fully cooked through and slightly crisp at the edges.

Season cooked chorizo with 1 tablespoon fresh lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning as desired. Remove from heat and keep warm.

While chorizo cooks, combine 2 cups diced tomatoes, 1/2 cup diced onion, 1 chopped jalapeño (seeded or not depending on heat preference), and 1/4 cup chopped cilantro in a bowl.

Add 2 tablespoons fresh lime juice, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and let sit 10–15 minutes at room temperature so flavors meld. Taste and adjust salt or lime as needed.

Warm tortillas: heat a dry skillet or comal over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and lightly charred. Keep warm wrapped in a clean towel.

Assemble tacos by placing about 2 tablespoons (or ~2 ounces) of cooked chorizo onto each warm tortilla.

Top each taco with 1–2 tablespoons pico de gallo, a sprinkle of crumbled queso fresco or cotija, a few pieces of pickled red onion (if using), and a pinch of chopped cilantro.

Serve immediately with lime wedges for squeezing over the tacos.