Mexican Chorizo Tacos
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
5g
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.
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