There’s something about warm spring weekends that make me crave tacos – the spicy meat steaming on a soft corn tortilla with crunchy, fresh toppings. I unfortunately do not live near a taco truck, so have started making these easy and tasty snacks/meals every couple of weeks or so.
The Mexican chorizo taco idea came from watching famed South-of-the-border chef Rick Bayless on public television (I had no idea how many great Public TV cooking shows exist!). He was talking about the beautiful simplicity of a the taco – I immediately went out and purchased a bunch of taco fixins.
You’ll notice in the pictures that I used maybe a little too much onion (for my taste), but it was still delicious.
Mexican Chorizo Tacos
Ingredients (serves 2):
- 8 oz. Mexican chorizo sausage, removed from casings
- 1/2 yellow onion, sliced
- 10 corn tortillas
- Mexican cheese blend, shredded (optional)
- Mixed greens, or baby spinach
- 1 T EVOO
Heat large skillet over medium; add oil. When hot, add onions and sautee until beginning to brown. Add chorizo and break up with a wooden spoon.
Cook chorizo until the chili oil begins to sizzle and loosen the meat – 4-5 min. Set aside.
Heat tortillas using package instructions (sandwich them between damp paper towels and microwave for 30-45 seconds). Sprinkle with cheese, if using, then chorizo mixture.
Top with greens for an added crunch.
These are wonderful with a cold beer or margarita on a warm spring day. Enjoy, friends! xoxo