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Easy Chorizo Street Tacos

5 ingredients, amazing tacos.

Recipe Summary

prep:
10 mins
cook:
7 mins
total:
17 mins
Servings:
2
Yield:
2 tacos
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix chorizo and chipotle peppers in adobo sauce together in a bowl.

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  • Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.

  • Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.

Nutrition Facts

Per Serving:
262 calories; protein 10.4g 21% DV; carbohydrates 25.8g 8% DV; fat 13.2g 20% DV; cholesterol 26.4mg 9% DV; sodium 465.6mg 19% DV. Full Nutrition

Reviews (19)

Read More Reviews Rate Review

Most helpful positive review

Rating: 5 stars
05/20/2018
These were AMAZE. I devoured them within minutes of plating them... But of course, me being me, I added my own touches: 1) I made a nice slaw to go with, for added color (as my plates are not as colorful as the ones in the main picture for this recipe) and honestly it goes well with any taco or tostada recipe... red cabbage, sliced radishes, cilantro + juice of 1 lime & 1 tablespoon-ish brown sugar... usually I add siracha, 2 or so garlic cloves, cumin, coriander, etc to this slaw—but as the main dish was already anticipated to be pretty spicy, I stopped at the brown sugar. Serve on top of the tacos or on the side. 2) Lime-sour cream to top it all off. Again, this goes well with any taco recipe; simply take juice of 1 lime and add sour cream and fresh cracked pepper. Add as much as you want to get it to a consistency you like... this makes a really delightfully creamy appeal to counter the spiciness. Read More
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Helpful
(15)

Most helpful critical review

Rating: 3 stars
11/14/2017
great flavor but too spicy for us!! Read More
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Helpful
(1)
23 Ratings
  • 5 star values: 19
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/20/2018
These were AMAZE. I devoured them within minutes of plating them... But of course, me being me, I added my own touches: 1) I made a nice slaw to go with, for added color (as my plates are not as colorful as the ones in the main picture for this recipe) and honestly it goes well with any taco or tostada recipe... red cabbage, sliced radishes, cilantro + juice of 1 lime & 1 tablespoon-ish brown sugar... usually I add siracha, 2 or so garlic cloves, cumin, coriander, etc to this slaw—but as the main dish was already anticipated to be pretty spicy, I stopped at the brown sugar. Serve on top of the tacos or on the side. 2) Lime-sour cream to top it all off. Again, this goes well with any taco recipe; simply take juice of 1 lime and add sour cream and fresh cracked pepper. Add as much as you want to get it to a consistency you like... this makes a really delightfully creamy appeal to counter the spiciness. Read More
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Helpful
(15)
Rating: 5 stars
04/18/2017
I loved these tacos! But then again I love anything and everything with Mexican Chorizo. I like the concept of dipping the tortilla in the chorizo grease. A little messy but delicious. Read More
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Helpful
(9)
Rating: 4 stars
05/05/2018
This was great! We made this with pork butt and chorizo because my daughter doesn't like the texture of ground meat, I'm glad I did because it would have been too spicy. We also added cheese because cheese. The second time I made this I cooked everything together in an instapot and added black beans and it was the bomb! Read More
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Helpful
(8)
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Rating: 5 stars
07/31/2019
Amazing. I could eat just the chorizo/chipotle/adobo without any of the toppings it’s so good. Added avocado slice, lime, and chihuahua cheese Read More
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Helpful
(3)
Rating: 5 stars
10/15/2018
These are totally authentic except one thing: the heat is about twice what I typically experience in NY, Brooklyn, and Queens. I reduced the peppers in adobo to 1/4 of the recommended amount, and they are totally perfect!!! Read More
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Helpful
(2)
Rating: 5 stars
01/21/2020
I loved this recipe! It was fast to make and very tasty. I wanted to stretch the recipe so added 8 oz of ground sirloin to 14 oz of chorizo. It wasn't too spicy with the added hamburger, in fact I'd probably add less hamburger next time to keep it spicy. Really liked the tortillas fried in chorizo fat! Also added pepperjack cheese. Definitely will make it again. Read More
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Helpful
(2)
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Rating: 3 stars
11/14/2017
great flavor but too spicy for us!! Read More
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Helpful
(1)
Rating: 5 stars
08/30/2018
Delicieux Read More
Rating: 5 stars
10/09/2018
I made my own adobo sauce using my bullet and drizzled a little bit of guacamole salsa on top. Turned out great! Read More
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Summary | 3 Annotations
Step 1 Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
2020/10/21 13:03
Step 2 Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
2020/10/21 13:03
Step 3 Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.
2020/10/21 13:04