These Mexican Chorizo Tacos are the ultimate street food made right in your kitchen! Stuffed with mouthwatering Chorizo ground pork and topped with fresh herbs, this dish is sure to please a crowd. It only takes 15 minutes to make this meal that everyone will still be talking about tomorrow!
It’s no secret I love Mexican food! Especially street food. There’s nothing like a taco truck to absolutely make my day. If you want a healthier version of street food that you can make at home, I have recipes for you! You will LOVE these Chicken Satay scewers, these AMAZING Street Tacos, and the one of my all time favorites Mexican Street Corn.
What is a Chorizo Taco?
If this is your first time having a Chorizo taco, you are in for a treat! Chorizo is a spice blend that is put on ground pork and usually made into a sausage. The Spanish version is a cured pork sausage. Mexican Chorizo is usually fresh (uncured), which is what we are making today. The seasoning is made up of warm and flavorful spices like garlic powder, paprika, chili powder, cumin, and oregano.
This dish is traditionally ground pork, but you can use your favorite ground meat. This recipe is fast and easy which I love! It’s also great for feeding a large group! You can also make this meat and use it in other things like enchiladas or even pasta! It’s full of great flavors that will have everyone wanting it again tomorrow!
What is in a Mexican Chorizo Taco?
These delicious Mexican Chorizo Tacos have only a few simple ingredients which makes it the perfect meal for a busy night! This recipe serves about 4 people, but you could double or even triple the recipe for a group. This ground pork is so full of flavor and tacos are always a crowd pleaser. See the recipe card below for exact measurements.
- Onion: Cooking them first adds flavor to the pan before you even add the meat!
- Garlic: Garlic is a MUST in this recipe, it actually adds a little sweetness to the dish
- Ground Pork: Mexican chorizo traditionally uses ground pork. You can use other ground meats too!
- Chorizo Seasoning: I love making this sesaoning at home. I think homemade seasoning blends have more flavor and are fresher!
- Corn Tortillas: I really like making these at home too. But any tortilla you like will work, even flour tortillas.
- Cilantro: I add cilantro on top as a garnish. If you aren’t a fan, you could leave this out if you wanted to!
- Water: I like to add water when I’m cooking the meat. It adds a little more moisture to keep it from being dry.
How to Make Chorizo Tacos
These Mexican Chorizo Tacos are so easy to make, you will have a delicious and flavorful dinner ready in just 15 minutes! They are always a favorite at my house, and it’s so easy to make for a large crowd! The best part (besides the amazing flavor) is that you only need one pan to make this meal. Cleaning up afterward is really fast too!
- Cook Veggies: Heat a large skillet over medium-high heat. Add the olive oil and minced onions. Cook for about 3 minutes until onions begin to soften and become a little seethrough. Add the garlic and cook for 30 seconds until you can smell them.
- Cook Pork: Add the ground pork and cook for 8-10 minutes. Stir occasionally until the pork is completely cooked.
- Season: Add the chorizo mixture and stir to incorporate it into the meat. You will continue to cook the seasonings into the meat for about 3 minutes. Taste and add more seasoning if needed.
- Add Water: Add water if the meat dries out too much as it cooks. I like my chorizo on the wetter side, so add water if you like it that way too.
- Warm Tortillas: Warm the corn tortillas in a separate hot skillet or over the open flame on a gas stove for about 30 seconds per each side until warmed through with some toasty brown spots.
- Assemble: Fill the corn tortillas with the cooked chorizo and add your favorite toppings.
- Garnish: Garnish and enjoy with chopped cilantro, chopped onions, or any taco toppings you want!
Additional Optional Toppings
Sometimes I just like to keep my Mexican Chorizo Tacos simple. Other times I want to add different flavors on top! If you want to have more toppings for your tacos, here are some that I recommend. Or just use your personal favorite toppings!
- Cheese: Who doesn’t love cheese on a taco? I would use aged cheddar or a classic Mexican cheese like queso fresco. Some crema on top would be delicious!
- Fresh Salsa: You can never go wrong with a great pico de gallo! I also love this simple blender salsa recipe that is so fast and easy. If you don’t have time to make a salsa, fresh tomatoes are also really yummy.
- Other Herbs and Vegetables: Every time I share a recipe with cilantro, I always get asked if you have to use it. Of course not! You can use whatever you like best! Green onions would be perfect. Roasted peppers and avocados would add so much flavor and extra nutrients.
Mexican Chorizo Tacos make the perfect leftovers! It can taste even better the next day because the flavors get really mixed together in the perfect way. Here are some tips to help you store your tacos.
In the Fridge: You can store your taco meat in an airtight container in the fridge and it will stay fresh for up to 5 days. I don’t recommend storing your taco already assembled because the meat will make the tortilla soggy. I like to store my toppings separately from my meat too. This will help keep everything fresh for 5 days.
Reheating Chorizo Tacos: You can reheat the meat in the microwave. I recommend reheating your tortillas on the stove because this will help them crisp up again and they will taste fresh! Add your toppings cold just like you did the first day.
Mexican Chorizo Tacos
- Heat a large skillet over medium-high heat. Add the olive oil and minced onions. Cook for about 3 minutes until onions begin to soften and become translucent. Add the garlic and cook for 30 seconds until fragrant.
- Add the ground pork and cook for 8-10 minutes, stirring occasionally, until the pork is completely cooked.
- Add the chorizo seasoning and stir to incorporate it into the meat. Continue to cook the flavor into the meat for about 3 minutes. Taste and add more seasoning if needed.
- Add water if the meat dries out too much as it cooks. I like my chorizo on the wetter side, so add water to your preference.
- Warm the corn tortillas in a separate hot skillet or over the open flame on a gas stove for about 30 seconds per each side until warmed through with some toasty brown spots.
- Fill the corn tortillas with the cooked chorizo and add desired toppings.
- Garnish and enjoy with chopped cilantro, chopped onions, or any taco toppings you desire!
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.