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Per serving
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- 1
Brown the chorizo
Heat the avocado oil in a large nonstick skillet over medium-high heat. Squeeze the Mexican chorizo out of its casing into the pan and cook, stirring occasionally and breaking it up, until it firms up and turns from brick red to a deep reddish brown, about 5 minutes. Knock the heat down to low and let it keep simmering in its own juices.
- 2
Toast and dip the tortillas
While the chorizo cooks, char the corn tortillas over an open gas flame or in a hot dry skillet until warm and spotty in a few places. Here's the taco-stand trick that makes these: dip each tortilla into the simmering chorizo so both sides pick up those flavorful juices. Stack them on a plate and tent with foil to keep warm.
- 3
Build and serve
Spoon a generous pile of chorizo into each tortilla. Top with finely chopped white onion, chopped cilantro, a spoonful of salsa verde, and crumbled queso fresco. Finish with a good squeeze of lime. Grab a stack of napkins and go to town.
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Chorizo Street Tacos
Created by: TacoEveryDay
Ingredients
- 2 tbsp avocado oil
- 1 lb Mexican chorizo
- 10 corn tortillas
- 1 white onion
- 1/2 cup cilantro
- 1 cup salsa verde
- 4 oz queso fresco
- 2 lime
Instructions
- Brown the chorizoHeat the avocado oil in a large nonstick skillet over medium-high heat. Squeeze the Mexican chorizo out of its casing into the pan and cook, stirring occasionally and breaking it up, until it firms up and turns from brick red to a deep reddish brown, about 5 minutes. Knock the heat down to low and let it keep simmering in its own juices.
- Toast and dip the tortillasWhile the chorizo cooks, char the corn tortillas over an open gas flame or in a hot dry skillet until warm and spotty in a few places. Here's the taco-stand trick that makes these: dip each tortilla into the simmering chorizo so both sides pick up those flavorful juices. Stack them on a plate and tent with foil to keep warm.
- Build and serveSpoon a generous pile of chorizo into each tortilla. Top with finely chopped white onion, chopped cilantro, a spoonful of salsa verde, and crumbled queso fresco. Finish with a good squeeze of lime. Grab a stack of napkins and go to town.