Chorizo And Beans Tacos Recipe

Cook the chorizo

Heat a medium skillet over medium heat. Add 1 tablespoon vegetable oil or lard. When hot, add the fresh chorizo (removed from casings) and break up with a spoon. Cook, stirring occasionally, until fully cooked through and browned, about 6–8 minutes.

Sauté aromatics

Push the cooked chorizo to one side of the pan, add the finely chopped onion and sauté in the chorizo fat (or add a splash more oil if the pan is dry) until translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Combine with beans

Stir the cooked chorizo, onion, and garlic together. Add 2 cups refried pinto beans and 1/4 cup chicken or vegetable broth to loosen the mixture. Stir until evenly combined and heated through, 3–4 minutes. Adjust thickness with additional broth by tablespoons if needed.

Season

Season the filling with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep warm over the lowest heat setting or transfer to a thermally insulated container if assembling later.

Warm and soften tortillas

Warm the corn tortillas to make them pliable. Option A: Heat a comal or skillet over medium-high heat and warm tortillas 20–30 seconds per side until soft with faint char. Option B: Stack tortillas, wrap in a clean kitchen towel or foil, and heat in a 250°F (120°C) oven for 10–12 minutes. Lightly brush or rub softened tortillas with 1 tablespoon softened butter or a little oil to keep them from sticking and to mimic tacos de canasta richness.

Assemble tacos

Place about 2–3 tablespoons of the chorizo-and-bean mixture in the center of each warm tortilla and spread slightly. Fold the tortilla in half to form a taco. Repeat until all tortillas are filled. If preparing for tacos de canasta (basket tacos), stack folded tacos, layering with parchment or paper and keep warm in an insulated container or covered basket.

Garnish and serve

Top each taco with a spoonful of salsa (about 1–2 teaspoons per taco), a sprinkle of chopped fresh cilantro and diced white onion. Serve with lime wedges alongside for squeezing over tacos.