Chorizo Street Tacos

The beauty of Chorizo Street Tacos is their simplicity - bold, ground chorizo nestled in a warmed corn tortilla and topped minimally with carefully chosen, complementary garnishes. 

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This is less recipe and more anatomy of what makes a good Chorizo Street Taco. Less is more, and quality ingredients will yield the mouthwatering results you crave. 

Anatomy of a Chorizo Street Taco

The Anatomy of a Chorizo Street Taco, according to yours truly. According to a gringo from Minnesota, don’t cha know.  

First and foremost, choose good quality chorizo since it’s the star. I get mine from a local deli that makes homemade chorizo sausages on the regular. Or, make your own!

Go with corn tortillas. I buy street taco-sized corn tortillas at my local grocery store. If you make your own, please consider inviting me over for dinner. I’ve tried street taco-sized flour tortillas, but prefer the thinness and flavor of corn tortillas here. 

Relatedly, heat your corn tortillas before eating. They will be more pliable and less likely to fall apart. I heat and lightly char mine over the open flame on my gas stove. You can also double them up for strength.

Keep the toppings simple! Traditional Mexican street tacos are only adorned with onions, cilantro, and salsa. Use the freshest ingredients. 

...But feel free to experiment! You should keep it simple, but don’t limit yourself. I branched out and opted to include queso fresco and crema. And some limes for a hit of acid. 

What are street tacos?

Street tacos are smaller than the tacos people in the United States are used to eating and are considered snacks in Mexico. Designed to be portable and assembled quickly by street vendors, you won’t see them overflowing with toppings. 

Street tacos are served on corn tortillas (typically) and feature meats including beef, pork, and chicken. They are topped simply with chopped onions, cilantro, and salsa. You won’t find lettuce, tomatoes, or cheese on traditional street tacos; those are American additions.

I couldn’t resist adding queso fresco, jalapeno slices, and crema to these Chorizo Street Tacos, even though it’s not traditional. I dig the saltiness, the punch of heat, and the presentation.

How do you make Chorizo Street Tacos?

All you need are a handful of ingredients to make these incredibly simple, incredibly tasty Chorizo Street Tacos.

INGREDIENTS  

• 1 pound chorizo (or 4 chorizo links)*
• 12-24 corn tortillas, street taco size*
• ½ white onion, finely diced (medium-sized)
• Cilantro or parsley, chopped
• Salsa or hot sauce of your choosing (optional)
• Crema (optional)
• Queso fresco or feta (optional)
• 1-2 jalapenos, thinly sliced (optional)
• 1-2 limes, cut into squeeze-ready sections (optional, garnish)

INSTRUCTIONS 

1. Bring a skillet to medium heat. Add the chorizo to the skillet and break into small pieces with a wooden spoon. 
2. Cook the chorizo for 7-8 minutes, stirring frequently until fully cooked. Remove from heat and set aside.
3. Heat up your corn tortillas. 
4. Electric stoves: Heat tortillas in a large skillet for 30 seconds to 1 minute per side. Repeat this process until all of the tortillas have been heated.
5. Gas stoves: Turn burner to medium heat. Heat tortillas over the open flame, using tongs to flip every few seconds until the perfect char is achieved. I find this takes around 30-45 seconds per tortilla.
6. Assemble the tacos. Put 2-3 ounces of chorizo per tortilla (feel free to double up the tortillas if you prefer), then top with onion, cilantro (or parsley), salsa (or crema), and queso fresco (or feta).
7. Serve with lime wedges.

NOTES

1 chorizo link makes 3-4 street-size tacos.

Sometimes I like to double up my corn tortillas for maximum strength. I got away with using one tortilla per taco, but feel free to double up if you prefer.

If you like these Chorizo Street Tacos you’ll also like:

• Ground Venison Tacos
• Adobo Chicken Tacos
• Green Eggs and Spam Tacos
• Chorizo Breakfast Tacos
• Doritos Taco Salad Board

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