Chorizo Tacos Recipe


Nutrition

Cal/Serving: 933
Daily Value: 47%
Servings: 4

High-Fiber
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat54g83%
Saturated21g106%
Carbs76g25%
Fiber11g44%
Sugars5g0%
Protein40g81%
Cholesterol125mg42%
Sodium1785mg74%
Calcium290mg29%
Magnesium136mg34%
Potassium841mg24%
Iron4mg23%
Zinc7mg45%
Vitamin A243IU5%
Vitamin C17mg29%
Thiamin (B1)1mg61%
Riboflavin (B2)1mg40%
Niacin (B3)8mg42%
Vitamin B61mg54%
Folic Acid (B9)29µg7%
Vitamin B123µg46%
Vitamin D2µg0%
Vitamin E1mg4%
Vitamin K7µg9%
Fatty acids, total monounsaturated23g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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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

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