Corn Chorizo Tacos Recipes
CHORIZO TACOS
Steps:
- Heat a large skillet over medium-high heat. Add the sausage and cook until brown and the fat is rendered, about 5 minutes. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Remove from the heat and stir in the cilantro.
- Over a hot grill or in a clean skillet over high heat, heat the tortillas until warmed through and pliable. Divide the sausage filling among the warm tortillas and serve with desired accompaniments.
CHORIZO TACOS
If you're looking for a quick bite or snack, these chorizo tacos are the perfect thing. They cook really quickly, everyone loves them and you can customize them to your personal tastes. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion and poblano; cook and stir until tender, 5-7 minutes. Add chorizo; cook, breaking into small crumbles, until fully cooked and starting to char and crisp, 12-15 minutes. Drain. Serve on warm tortillas. If desired, serve with toppings.
Nutrition Facts : Calories 176 calories, Fat 11g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 447mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.
CORN CHORIZO TACOS
Make and share this Corn Chorizo Tacos recipe from Food.com.
Provided by brandiebarker
Categories < 30 Mins
Time 30m
Yield 12 Tacos, 12 serving(s)
Number Of Ingredients 4
Steps:
- In a large skillet cook chorizo until crispy; drain on a paper towel-lined plate. Pour off all but 1 tbsp of fat from skillet and add sliced red onion. Cook, stirring over medium-high heat until just soft, about 5 minutes. Add corn kernels and chorizo and cook briefly to heat through. Fill 12 heated corn tortillas with corn mixture and serve with lime wedges, sour cream and chopped cilantro.
CHORI-QUESO OR CHORIQUESO TACOS
This "chori-queso"... a delectable combo of chorizo and Mexican melting cheese... was coaxed out of the world's tallest Mexican through the judicial application of wine and liberally distributed compliments on his guacamole and salsa verde. I may have to up the ante on my plying to get the recipes for the aforementioned guac and salsa.
Provided by Tzitzimitl
Categories Lunch/Snacks
Time 25m
Yield 10 tacos (maybe more), 10 serving(s)
Number Of Ingredients 7
Steps:
- Fry the chorizo in oil until completely "browned" (good chorizo is red) and very crispy. (At this point, I'd drain the oil off of it -- although Alex says that "authentically" it should be left swimming in the pan.) Keep the chorizo on heat that's just high enough to keep it hot.
- Heat another pan over medium heat.
- When the pan is hot, place a corn tortilla in the bottom for about 15-30 seconds and then flip it and repeat this with the opposite side (15-30 seconds; then flip. This will help prevent sticking).
- Cut a reasonable piece of Mexican cheese and place on one half of the tortilla in the hot pan. When it starts to melt, spoon about a tablespoon of chorizo onto the melting cheese, fold the tortilla in half and immediately remove the taco from the heat.
- Stuff a little guacamole, salsa, queso blanco, sour cream or whatever you prefer in the tortilla to keep it company and immediately eat.
- These are good HOT -- so don't bother making a bunch ahead. This is the kind of food you cook for people standing around in the kitchen so they can eat it fresh.
Nutrition Facts : Calories 387.8, Fat 32.3, SaturatedFat 15.4, Cholesterol 87.6, Sodium 1073.7, Carbohydrate 3, Sugar 2.1, Protein 20.7
EASY CHORIZO STREET TACOS
5 ingredients, amazing tacos.
Provided by evostoplight
Categories World Cuisine Recipes Latin American Mexican
Time 17m
Yield 2
Number Of Ingredients 5
Steps:
- Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
- 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 : Calories 262 calories, Carbohydrate 25.8 g, Cholesterol 26.4 mg, Fat 13.2 g, Fiber 4 g, Protein 10.4 g, SaturatedFat 4.6 g, Sodium 465.6 mg, Sugar 0.9 g
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- Heat medium non-stick skillet over medium high heat. Add chorizo to skillet (no need to add oil), and cook until crisp, stirring occasionally; set aside in small bowl.
- Add onion, garlic, and corn to same skillet where chorizo was cooked and sauté for 4 minutes in remaining chorizo fat. Season with cumin, salt, and pepper. Divide mixture evenly into 4 portions.
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