Easy Mexican Chorizo Tacos Recipe

overhead view of three chorizo tacos flanked by plates of sliced avocado and charred corn tortillas

Serious Eats/Diana Chistruga

Why It Works

  • Freshly grinding pork shoulder makes for juicy meat. 
  • Resting the seasoned meat overnight ensures a flavorful sausage mix. 


As a lover of all things juicy-with-crisp-edges-wrapped-in-a-carb, tacos are high on my list of greatest-form-of-food-ever.

Actually, I take that back. I don't love all things juicy-with-crisp-edges-wrapped-in-a-carb, but I do love all things juicy-with-crisp-edges-wrapped-in-a-carb-when-executed-perfectly, which severely limits the pool. Take your average New York taqueria for instance. Unless I've been there a few times before or I'm going on trusted intel, it's a total crap shoot. Are those carnitas going to be juicy and crisp, or dry and stringy? Does the beef tongue get turned over fast enough that it tastes like the beefiest of beefs as it should, or will it have that slightly warmed-over, too-long-in-the-freezer funk to it?

You just never know. Which is why when I hit up a new taco joint, I always order at least one chorizo taco. I consider it my safety. Chorizo tacos are one of those things that is so simple to make and so difficult to screw up that unless the meat is outright rotten, I'm guaranteed to get something tasty, even if it's not the best in the world.

Same holds true for homemade chorizo tacos. They aren't as richly complex as carnitas or barbacoa, and they don't have quite the crisp-tender sweet-savory balance of real deal tacos al pastor or any number of other tacos, but they've got a big advantage: they're really easy to make, and no matter how hard you try, they're really, really difficult to mess up.

All you've got to do is season some pork shoulder, let it sit overnight, grind it, and fry it. No fancy marinades, no low-slow cooking, no need to fire up the grill and make elaborate charcoal arrangements—just mix, grind, fry. Want to make 'em even faster? Just use ground pork. The tacos won't be quite as succulent and juicy as grinding fresh, but it's chorizo. Combine pork with garlic, cumin, some warm spices, oregano, and vinegar, and how can it help but not be delicious?

My recipe is loosely based on a recipe from Josh Bousel, though his is designed to be stuffed into casings and cooked whole, while mine is meant to be a quick, loose sausage.

Chorizo tacos with avocado, radishes, and lime wedges on the side

Serious Eats

I fry a few extra onions and poblano peppers in with my sausage mixture and serve it all on a charred corn tortilla with salsa verde, Mexican crema, cilantro, raw onions, and queso fresco when my wife is watching me, and straight up with a microwaved tortilla late night after she's gone to sleep. I suggest you try it both ways and come to your own conclusions.

Recipe Facts

Active: 30 mins
Total: 30 mins
Serves: 4 to 6 servings

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Ingredients

  • 2 teaspoons vegetable oil

  • 1 large white onion, finely diced (about 1 1/2 cups), divided

  • 1 poblano pepper, finely diced (about 1 cup)


  • 1 1/2 pounds fresh Mexican chorizo (see note)

  • 1 chipotle chili in adobo sauce, minced (about 1 tablespoon)

To Serve (all suggestions optional except tortillas):

Directions

  1. Heat vegetable oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering. Add half of onions and all of poblano and cook, stirring, until softened and starting to color, about 6 minutes. Add chorizo and cook, stirring and breaking up meat with a spoon, until completely cooked through and starting to crisp and char in bits, about 15 minutes total. Stir in chipotle chilies and remove from heat.

    collage: cooking onions and garlic in a skillet; adding chorizo; everything cooked together

    Serious Eats/Diana Chistruga

  2. Transfer chorizo to a warm serving bowl, draining excess oil if desired. Combine remaining onion with cilantro. Serve chorizo immediately with warm tortillas, salsa, cilantro and onions, crema, queso fresco, radishes, avocado, and lime wedges

    A scene for assembling chorizo tacos: cooked chorizo, charred corn tortillas, sliced avocados, chopped onions and cilantro, lime wedges, radishes, queso fresca, salsa verde, and sour cream

    Serious Eats/Diana Chistruga

Notes

Store-bought fresh Mexican chorizo can be used in place of the homemade. Remove from casings before using. Store-bought salsa verde can be used in place of homemade.

Nutrition Facts (per serving)
754 Calories
48g Fat
48g Carbs
33g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 754
% Daily Value*
Total Fat 48g 61%
Saturated Fat 17g 84%
Cholesterol 100mg 33%
Sodium 1450mg 63%
Total Carbohydrate 48g 18%
Dietary Fiber 7g 24%
Total Sugars 2g
Protein 33g
Vitamin C 11mg 55%
Calcium 96mg 7%
Iron 3mg 18%
Potassium 701mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)