TacosEasy

Mexican Chorizo Tacos

Name: Mexican Chorizo Tacos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 200 ml Green or red salsa; 400 g Mexican chorizo; 0.5 White onion, diced; 0.5 bunch Fresh coriander, chopped; 3 Limes; 1 Avocado; 16 Corn tortillas

20 min (5 prep + 15 cook) Easy 4 servings Nacional / Toluca

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 16 Apr 2026

Crumbled Mexican chorizo with onion, coriander, and salsa.

About this recipe

Chorizo tacos are a classic of the Mexican taco tradition. Mexican chorizo is quite different from its Spanish counterpart, made with dried red chillies, vinegar, and spices that give it its characteristic red colour and bold flavour. It is crumbled and fried until crispy, then served in tortillas with onion, coriander, and salsa. A simple taco, but one bursting with flavour. Chorizo from Toluca is particularly renowned for its quality.

History & Origin

Mexican chorizo is a brilliant reinvention of the Spanish sausage that the colonisers brought in the sixteenth century. Whilst Spanish chorizo is cured and made with paprika, the Mexican version is prepared fresh with dried red chillies (guajillo and ancho), vinegar and spices, which give it its characteristic deep red colour and spicy flavour. Toluca, in the State of Mexico, is considered the capital of Mexican chorizo, where it has been produced since colonial times using family recipes that are jealously guarded. Chorizo tacos are one of the first tacos every Mexican learns to make, as their preparation is straightforward: the meat is crumbled, fried until it releases its red fat, and served in a tortilla. They are accompanied by chopped onion, coriander and a green salsa that cuts through the richness of the sausage.

Estimated cost

£8.49

Total cost

£2.12

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

393

Calories

23g

Protein

40g

Carbohydrates

18g

Fat

Fibre

639mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Remove the casing from the chorizo and crumble it by hand onto a plate.
2
Heat a frying pan over medium heat without adding any oil (the chorizo will release plenty of its own fat). Add the crumbled chorizo.
3
Cook for 10-12 minutes, stirring constantly with a wooden spoon, until the chorizo is well browned and slightly crisp.
💡 Do not add oil. Mexican chorizo has enough fat of its own to cook in.
4
Warm the corn tortillas on a dry griddle until soft and pliable.
5
Serve the chorizo in the warm tortillas with diced onion, fresh coriander, sliced avocado, and salsa. Finish with a squeeze of lime.