- Sylvester (Crackers) Graham born (1794)
Chorizo Tacos Recipe
- 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
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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.
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.