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Chorizo Tacos


If you're in the mood for a weekend project, this is a fun recipe to try. Have you ever thought of making chorizo from scratch? Here's how to do it. There's nothing terribly difficult in terms of technique, so don't be intimidated. With a bit of planning, you'll be able to enjoy chorizo tacos, with all the homemade fixings.

See all taco recipes.


For the pickled onions

  • 1 red onion, sliced thinly
  • 1/4 Cup cider vinegar
  • 1 Teaspoon sugar
  • 1/4 Teaspoon kosher salt
  • 1/4 Cup water

For the black beans

  • 2 Cups dried black beans
  • 2 Tablespoons olive oil
  • 1 Cup finely diced yellow onion
  • 1 Cup finely diced green bell pepper
  • 4 cloves garlic, crushed
  • 1 Teaspoon salt
  • 1 Teaspoon finely ground black pepper
  • 1 Teaspoon oregano
  • 1 Teaspoon ground cumin
  • 2 bay leaves
  • 1/2 Cup dry Spanish sherry
  • 2 Tablespoons sherry vinegar
  • Salt and pepper, to taste

For the avocado relish

  • 4 Haas avocados
  • 1 serrano pepper, chopped finely
  • Juice of 1 lime
  • Kosher salt, to taste

For the tacos

  • 2 Pounds pork butt, cut into pieces
  • 2 Tablespoons finely chopped garlic
  • 1/2 Cup finely chopped yellow onion
  • 1 Teaspoon salt
  • 1 1/4 Teaspoon chili powder
  • 3/4 Teaspoons smoked paprika
  • 1/2 Teaspoon cumin
  • 1/4 Teaspoon cinnamon
  • 1/4 Teaspoon ground black pepper
  • 4 dried guajillo chiles
  • 4 ancho chiles
  • 4 Tablespoons cider vinegar
  • 1/4 Cup chopped cilantro


For the pickled onions

Place the onion in a bowl over a larger bowl of ice water. In a small pan, combine the vinegar, sugar, salt, and water and bring to a boil. Pour over the onion and let sit until they cool. Drain and store in the refrigerator for a few days.

For the black beans

Soak the beans in water overnight in the refrigerator. Drain, place in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to a simmer, and cook until tender, about 1 hour.

Heat the olive oil in a sauté pan over medium heat. Sauté the onion, bell pepper, and garlic until soft. Add the salt, pepper, oregano, cumin, bay leaves, sherry, and sherry vinegar. Bring to a boil, add the beans to the mixture and simmer for about 20 minutes, stirring gently. Pour half of the mixture into a blender and purée. Then, pour back into the beans, and season with salt and pepper, to taste.

For the avocado relish

In a bowl, mix all of the ingredients together and set aside.

For the tacos

In a large bowl, mix the pork butt with the garlic, onion, salt, chili powder, smoked paprika, cumin, cinnamon, and black pepper. Using an electric stand mixer with a grinder attachment, grind the pork with the spices 2 times.

In a skillet over high heat, toast the dried guajillo and ancho chiles on both sides for a few seconds. Cover the chiles in warm water and soak for 1 hour. After an hour, remove the chiles from the water, and remove the stems and seeds from the chiles.

Chop the chiles and place them in a blender with the vinegar. Purée until smooth. Combine the spiced pork with the purée. Heat a large nonstick skillet over medium-high heat. Cook the pork until cooked through, about 10-12 minutes. Set aside.

Add the chopped cilantro to the pickled onions. Top a corn tortilla with a spoonful of black beans. Top the black beans with 2 spoonfuls of the chorizo filling then top with the onion-cilantro mix and some avocado relish.