Easy Chorizo Street Tacos Food

SIMPLE CHORIZO STREET TACOS

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.

EASY CHORIZO STREET TACOS

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.

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.

SUNNY'S EASY CHORIZO AND BEAN TACOS

Steps:

• In a cast-iron or heavy-bottomed pan, heat the oil over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the chorizo and garlic, breaking up the chorizo with a wooden spoon to resemble ground meat. Cook through. Add the refried beans with a little water, if necessary, to get a smooth, not-too-dry consistency, and stir to combine with the chorizo and onions.
• Make the tacos. Arrange the tortillas on a plate using two for each taco. Add the chorizo mixture, cheese, a few radish slices, a few cilantro leaves and a shake of hot sauce. Repeat for the remaining tortillas and filling.

EASY CHORIZO STREET TACOS

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.

CHORIZO TACOS

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.