EASY CHORIZO STREET TACOS
5 ingredients, amazing tacos.
Provided by evostoplight
Categories World Cuisine Recipes Latin American Mexican
Time 17m
Yield 2
Number Of Ingredients 5
Steps:
- Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
- Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
- Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.
Nutrition Facts : Calories 262 calories, Carbohydrate 25.8 g, Cholesterol 26.4 mg, Fat 13.2 g, Fiber 4 g, Protein 10.4 g, SaturatedFat 4.6 g, Sodium 465.6 mg, Sugar 0.9 g
CHORIZO-POTATO TACOS
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.
- Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.
- Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.
Nutrition Facts : Calories 475, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 58 milligrams, Sodium 855 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 19 grams
CHORIZO & RED CABBAGE TACOS
Pile cabbage slaw, spicy chorizo and fresh avocados on soft tortillas for a quick and easy midweek meal. This dish also delivers four of your 5-a-day
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Toss together the cabbage, lime juice, coriander and ½ tsp salt in a bowl, then set aside.
- Heat the oil in a non-stick frying pan over a medium heat. Add the chorizo and fry for 5 mins, then tip in the onion and pepper along with a pinch of salt and fry for 7-10 mins, or until the onions are golden and the peppers are beginning to soften. Stir in the garlic and paprika and fry for a further minute. Add the pinto beans and roughly crush half of them in the pan with the back of a wooden spoon. Season well and stir everything together.
- Warm the tortillas through in a dry frying pan over a medium heat for around 30 seconds on each side. Fill with the bean mixture, red cabbage and the avocado.
Nutrition Facts : Calories 771 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 16 grams sugar, Fiber 14 grams fiber, Protein 30 grams protein, Sodium 3 milligram of sodium
SIMPLE CHORIZO STREET TACOS
These simple chorizo street tacos are a crowd pleaser! Add lots of topping options, tortilla chips, some garnish, and you are ready for a party!
Provided by Jessica Mode
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Drain black beans and rinse off excess salt. Add to a medium mixing bowl.
- Chop tomatoes, red onion, and cilantro. Add to mixing bowl. Top with lime juice and kosher salt. Stir to combine.
- You can eat the pico de gallo right away, but it's best if it sits in the refrigerator for 1 - 2 hours.
- Heat a large skillet over medium heat for 1 - 2 minutes.
- Add the chorizo to the skillet. As it cooks, begin breaking it up into small, bite-sized pieces using a spatula. Use a splatter screen to prevent excess fat from escaping the skillet.
- Chorizo needs to cook for 8 - 10 minutes. It will turn a slightly darker red, and the fat will be rendered from the pork.
- Heat corn tortillas over a low, open flame on the gas stove. Allow a slight char to form on the tortilla (approximately 10 - 20 seconds on each side).
- Scoop about one ounce of chorizo on the corn tortilla.
- Add your pico de gallo and avocado slice for garnish, along with any other toppings.
Nutrition Facts : Calories 982 kcal, Carbohydrate 91 g, Protein 47 g, Fat 49 g, SaturatedFat 17 g, Cholesterol 113 mg, Sodium 2037 mg, Fiber 22 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving
FRESH CHORIZO TACOS
Mexican choizo is fresh pork or beef sausage and much different from Spanish or Philippine-style chorizo which is a hard, dried sausage. This includes a recipe for making your own chorizo allowing you to control what goes into the sausage and they are much less greasy. You could use beef, turkey, or chicken thigh meat instead of the pork. Make sure to plan ahead as the chorizo needs to sit in the fridge for a day. From Baja: Cooking on the Edge.
Provided by cookiedog
Categories Lunch/Snacks
Time 35m
Yield 24 tacos, 8 serving(s)
Number Of Ingredients 16
Steps:
- Make the chorizo: Set up a meat grinder with the finest disk. Cut the meat into cubes and grind once; then pass through again. For a ver fine, almost pasty texture, grind the meat a third time. (If you don't have a grinder, ask your butcher to do this for you.).
- In a mini food chopper or food processor, pulse together the garlic, onion, and salt to a paste. Blend in the pepper, ground chile, cumin, oregano, and crushed chile. Blend in the vinegar. Scrape into a bowl. Add the pork and mix well. Knead until the meat and seasonings are well mixed. The sausage may be used right away, but it tastes better after a night in the refrigerator.
- To serve, heat the oil in a medium frying pan and fry the chorizo until browned and crumbled into small pieces. Top each tortilla with a large dollop of crema and sprinkle with the chorizo, onion, cilantro, and lettuce.
Nutrition Facts : Calories 186.4, Fat 15.2, SaturatedFat 4.2, Cholesterol 40.3, Sodium 477.4, Carbohydrate 2.2, Fiber 0.5, Sugar 0.6, Protein 9.9
CHORIZO TACOS
If you're looking for a quick bite or snack, these chorizo tacos are the perfect thing. They cook really quickly, everyone loves them and you can customize them to your personal tastes. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion and poblano; cook and stir until tender, 5-7 minutes. Add chorizo; cook, breaking into small crumbles, until fully cooked and starting to char and crisp, 12-15 minutes. Drain. Serve on warm tortillas. If desired, serve with toppings.
Nutrition Facts : Calories 176 calories, Fat 11g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 447mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.
CHORIZO TACOS
Steps:
- Heat a large skillet over medium-high heat. Add the sausage and cook until brown and the fat is rendered, about 5 minutes. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Remove from the heat and stir in the cilantro.
- Over a hot grill or in a clean skillet over high heat, heat the tortillas until warmed through and pliable. Divide the sausage filling among the warm tortillas and serve with desired accompaniments.
CHORIZO TACOS
Make and share this Chorizo Tacos recipe from Food.com.
Provided by lilmeanie1319
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 1. In a skillet brown ground beef and fresh chorizo together til cooked. Drain grease.{ If using the chorizo sausage, it will melt down and you can tell when it's done because it will look like little pieces of ground beef.).
- 2. Take all the ingredients for pico and mix together in a bowl, add salt to liking.
- 3. Warm tortillas on stove or tortilla warmer.
- 4. Take meat mixture and spoon into the middle of the tortilla and top with the pico mixture. Enjoy! Also great if you can serve with spanish rice and beans!
Nutrition Facts : Calories 519, Fat 32, SaturatedFat 11.8, Cholesterol 88.5, Sodium 770.3, Carbohydrate 29.6, Fiber 4.5, Sugar 2.2, Protein 28.1
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Servings 4Category Dinner Recipes
- In a medium bowl, mix the cauliflower with the No-Salt Chorizo Spice Blend and 1 teaspoon oil until well combined. Then heat remaining oil in a medium pan over medium-high heat. When ready, add the spiced cauliflower and cook until it has browned and is fork-tender, about 5 to 8 minutes.
- Heat up the tortillas in microwave for 30 seconds or over stove flame for 1 minute per side, and keep warm under a dish towel until you’re ready to eat. Serve with all the toppings so guests can make the perfect taco for their palate. Or wrap premade tacos in foil and take for breakfast to-go!
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4.4/5 (21)Total Time 25 minsCategory TacosCalories 430 per serving
- Heat oil in a skillet over medium-high heat. Crumble the chorizo and add to the hot oil. Stir occasionally to get an even cooking. About 8-10 minutes.
- While the chorizo is cooking, heat a griddle to warm your tortillas. First slightly dip each tortilla in the skillet where you are cooking the chorizo so to add some of its flavors to the tortilla. Warm on the separate griddle for about 1 minute on each side and set aside,
- If you want to add the pineapple, warm it on the griddle, turning to make sure they are warm all over for serving on top of your tacos.
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- Remove Chorizo from casing. Heat olive oil in a large, heavy bottom fry pan. Brown Chorizo on one side, flip.
- Add onions and garlic. Cook, breaking up chorizo as you go, stirring often until the second side of chorizo is browned and onions and garlic are tender.
- Heat tortillas in your preferred method. We like to add oil to a small fry pan on high heat. When oil is very hot, place corn tortilla carefully in pan just until first side is softened. Turn. Fry until desired crispness. Repeat, (two per serving) Drain on paper towel and cover with another piece of paper towel to keep warm.
- Fill tortillas with chorizo, lettuce, tomatoes, cheese, sour cream, salsa and any additional toppings you choose.
EPIC CHORIZO TACOS - OVER THE FIRE COOKING
From overthefirecooking.com
5/5 (1)Category Main CourseCuisine HispanicTotal Time 1 hr
- Preheat your fire to a medium-high temperature of 375F. Add your skillet or plancha 2 minutes before cooking to heat up.
- Add your ground chorizo to the flat top and cook for about 8 minutes until it is fully cooked. Chop it up into smaller bites in order for it to caramelize. Once done, pull it off and set aside.
- Add a dash of frying oil to the skillet or plancha so that it is non-stick. Add a handful of freshly grated cheese to the skillet the same size as your tortillas. Place a tortilla over the top of the cheese. As it browns, carefully flip the cheesy tortilla over with the caramelized cheese on it. Top the cheese with a little more cheese for good measure. Add to the taco the cooked chorizo, cilantro, red onion and pineapple. Cook for about 1 minute, then pull off.
CHORIZO TACO DIP - COOKS WELL WITH OTHERS - FOOD BLOG
From cookswellwithothers.com
Ratings 1Servings 10Cuisine American, MexicanCategory Appetizer
- Set a skillet over medium heat. Add the chorizo sausage and cook 5 to 6 minutes, breaking it apart as it cooks. Remove from skillet and drain excess grease and let it cool.
- Add the chili powder and paprika to the container of sour cream and stir until evenly mixed. Spread the sour cream evenly in a 9x13 casserole dish.
- Add the cooked chorizo on top of the sour cream and evenly sprinkle the lettuce and then the cheese over top.
CHORIZO & PRAWN TACOS - ANOTHERFOODBLOGGER
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5/5 (5)Category Dinner, LunchCuisine Australian, MexicanCalories 337 per serving
- In a frying pan on medium/high heat add 1 tbsp olive oil and fry prawns & chorizo for 2-3 minutes
WHAT IS CHORIZO? 10 THINGS YOU NEED TO KNOW ABOUT THE ...
From epicurious.com
Estimated Reading Time 3 minsPublished 2018-07-13
- It's Made of Pork. Chorizo is a highly seasoned chopped or ground pork sausage used in Spanish and Mexican cuisine. Mexican chorizo is made with fresh (raw, uncooked) pork, while the Spanish version is usually smoked.
- It's Spicy. Mexican chorizo is typically seasoned with vinegar and chile peppers, while Spanish chorizo is made with garlic and pimentón (Spanish smoked paprika, either sweet or hot), which gives it its deep brick-red color and smoky flavor.
- Chorizo is Available Both Fully-Cooked and Semicured. In the United States, Spanish chorizo is available in two different forms: fully cooked and dry (to be sliced like salami/pepperoni), and fully cooked and soft (semicured).
- Mexican and Spanish Chorizo Aren't Interchangeable. Mexican chorizo and Spanish chorizo impart very different flavors—and behave differently—so they aren't interchangeable in recipes, people.
- Think Beyond Chorizo and Eggs. Chorizo has made a name for itself at the breakfast table with chorizo and eggs—chorizo, however, can be used in a variety of dishes.
- Remove the Outer Wrapper Before Cooking With Chorizo. If you're new to cooking with chorizo, this tip will come in handy: You're supposed to remove the casing before cooking.
- Chorizo Lasts 1-2 Weeks. Wondering how long your chorizo will be good for? It lasts two weeks in the refrigerator. Once you slice it, however, it is only good for another week.
- Chorizo is Not a Health Food. Delicious as it is, chorizo is a high-calorie, high-fat, high-sodium food. It is low-carb, though—and it fits into a ketogenic diet.
- Chorizo Originated in Catalonia. Scholars believe that chorizo likely originated in Catalonia. In addition to Mexican and Spanish cooking, chorizo is also used regularly in Portuguese, Puerta Rican, Panamanian, South American, and Filipino cooking.
- It's So Good There's a Vegan Version. The taste of the spicy pork sausage is so desirable, vegans came up with their own meat-free version called Soyrizo.
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3.5/5 (149)Total Time 15 minsServings 4Calories 360 per serving
- Heat the oil in a large skillet over medium-high heat. Cook the onion and chorizo until the chorizo is crisp, 3 to 5 minutes.
- Add the turkey to the skillet, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, breaking the meat up with a spoon, until no longer pink, 3 to 5 minutes.
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- In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly. Peel the potatoes and coarsely mash them in the saucepan.
- In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. Gently knead in the potatoes, leaving some chunks of potato.
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