We’re a taco family through and through. In fact, my husband and I have been hosting weekly two-person taco parties going way back, before Taco Tuesday was even a twinkle in Instagram’s eye. So when I came across this simple way to swap out our admittedly all-American flour tortilla and beef combo, I went for it. And guys, I’m glad I did. Chorizo Tacos are not only delicious, but they are just as easy to whip up as our old standby.
Not only is this a great dish to add some excitement to your weeknight rotation, but these Chorizo Tacos are the ideal dish to serve at a Cinco De Mayo party too. Think about it: just double or triple the meat and peppers combo on the stove top, and add in a bunch of fun toppings like radishes (try it!!), cilantro, cotija cheese, pepper jack cheese, Mexican crema or sour cream, onions, avocados, and fresh pico or plain tomatoes. Offer flour tortillas and corn tortillas along with some lush lettuce for those low-carbers in attendance. Even for our family dinners I usually offer most of these toppings because I like my tacos to be epic. Think: entrée-sized salad stuffed into a modest, unsuspecting tortilla.
As you can see from the recipe, I add just a few canned chipotle peppers in adobo sauce, which gives the dish a bit of a kick on the spicy scale. If you’d prefer it milder, you can certainly leave the peppers out. Also, a little tip for those of you dedicated enough to be reading this far in (bonus tip for you!!) I like to freeze the remaining peppers from the can, becase we all know that every recipe ever created that calls for a can of chipotle peppers in adobe sauce only uses two of the dozen or so peppers in the can. Here’s what you do: chop them up and put each one with a little sauce in ice cube trays and freeze. Then put the frozen pepper cubes in a plastic freezer bag. Next time you need one for a recipe thaw it overnight in a dish or, in the case of these tacos, just add the frozen cube straight to the skillet when you are browning your meat.
Here we go!
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PinDescription
Chorizo sausage lends a spicy kick to these easy soft tacos.
Ingredients
1 lb chorizo sausages, casings removed
2 – 3 teaspoons of canned chipotle peppers in adobo sauce, minced
corn tortillas
fresh cilantro
radishes, thinly sliced
cotija cheese or jack cheese, grated
mexican crema or sour cream
avocados, sliced
Instructions
Crumble the Chorizo sausages into a skillet over medium high heat. Add in chopped chipotle peppers and cook until meat is browned.
Serve meat along with corn tortillas, cilantro, radishes, cotija cheese, crema or sour cream and sliced avocado.
Notes
Freeze remaining chipotle peppers in adobo sauce in an ice cube tray, putting 2-3 teaspoons per cube, then store in a zipper plastic bag in the freezer.
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