Chorizo Tacos Recipe


Nutrition

Cal/Serving: 858
Daily Value: 43%
Servings: 4

High-Fiber
Sugar-Conscious, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat48g73%
Saturated17g85%
Carbs75g25%
Fiber11g44%
Sugars3g0%
Protein36g73%
Cholesterol100mg33%
Sodium1468mg61%
Calcium150mg15%
Magnesium131mg33%
Potassium823mg24%
Iron4mg22%
Zinc6mg39%
Phosphorus641mg92%
Vitamin A123IU2%
Vitamin C17mg29%
Thiamin (B1)1mg58%
Riboflavin (B2)0mg26%
Niacin (B3)8mg41%
Vitamin B61mg48%
Folic Acid (B9)20µg5%
Vitamin B122µg38%
Vitamin D2µg0%
Vitamin E1mg4%
Vitamin K7µg8%
Fatty acids, total monounsaturated22g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Raw Beet & Cherry Tomato Salad with Manchego Cheese & Walnuts
An innovative salad recipe from the home and style expert, Svitlana Flom, who is also the Editor-In...
Candy Corn Pebbles Whoopie Pie
Candy Corn Pebbles™ are a new limited-edition version of Pebbles cereal. It's packed with...
Baja Breakfast Wraps
An easy breakfast burrito packed with chicken, eggs, salsa, and guacamole will satisfy even the...

Cilantro
Istock/marbury

Tacos are best with freshly made tortillas. If you're lucky enough to have a tortilla factory near you, buy them the same day you're going to make the tacos.

Click here to see 8 Quick & Easy Taco Recipes.

5
Ratings4

INGREDIENTS

  • 1 pound Mexican (not Spanish) chorizo, squeezed out of casings
  • Twenty four 4- or 5-inch corn tortillas
  • 1 medium white onion, peeled and minced
  • 1 small bunch cilantro, trimmed and coarsely chopped
  • ¼ pound cotija cheese, crumbled (optional)
  • 3 ripe limes, quartered

DIRECTIONS

Bring a large pot of water to boil (or use a 2-part steamer with pot and basket).

Cook chorizo in a medium nonstick frying pan over medium, breaking it up with a wooden spoon, until it is lightly browned and cooked through.

When water is boiling, set a colander over it so that it doesn't touch the water, set the tortillas in 2 stacks into the colander, and cover them lightly with foil (or set them into the basket of the steamer). Steam for 3–4 minutes.

Make 12 tacos, each with a base of 2 tortillas, by dividing chorizo equally between them, using a slotted spoon. Sprinkle minced onion and then chopped cilantro over each serving of chorizo, dividing them evenly. Divide cheese equally between tacos, if using. Place 1 lime wedge alongside or on top of each taco.

Recipe Details

Total time: 10-15 minutes

Servings: 4

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human