HOW TO COOK CHORIZO FOR TACOS RECIPES

Name: Chorizo Tacos
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 16 servings.
Cuisine: North America, Mexican
Ingredients: 2 teaspoons canola oil; 1 small onion, chopped; 1 poblano pepper, seeded and chopped; 1 pound fresh chorizo, casings removed; 16 mini flour tortillas; Optional: Fresh cilantro, sliced radishes, sliced jalapeno, lime wedges and salsa

CHORIZO TACOS RECIPE: HOW TO MAKE IT

Chorizo Tacos Recipe: How to Make It image

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

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 16 servings.

Number Of Ingredients 6

Ingredients

2 teaspoons canola oil
1 small onion, chopped
1 poblano pepper, seeded and chopped
1 pound fresh chorizo, casings removed
16 mini flour tortillas
Optional: Fresh cilantro, sliced radishes, sliced jalapeno, lime wedges and salsa

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 up, 12-15 minutes. Drain. Serve on warm tortillas. If desired, serve with toppings.

Nutrition Facts : Calories 176 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 447mg sodium, CarbohydrateContent 9g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 8g protein.

"CHORIZO" TACOS RECIPE | MYRECIPES

Provided by Mark Bittman

Total Time 48 minutes

Prep Time 10 minutes

Cook Time 38 minutes

Yield Serves: 4

Number Of Ingredients 11

Ingredients

8 6-inch corn tortillas
2 tablespoons olive oil
1 small red onion, chopped
1 tablespoon chopped garlic
Salt and freshly ground black pepper
1?½ pounds firm tofu
1 red bell pepper, seeded and chopped, optional
1 tablespoon chili powder
2 limes, 1 halved and 1 quartered
¼ cup chopped fresh cilantro, for garnish
¼ cup chopped scallions, for garnish

Steps:

Heat oven to 400°F. Stack tortillas on a large square of foil and wrap them loosely.
In a large skillet, heat oil over medium-high heat. Add onion and garlic; sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Cook, stirring occasionally, until vegetables soften, 3 to 5 minutes.
Crumble tofu into skillet with your hands. Cook, stirring and scraping bottom of skillet occasionally and adjusting heat as necessary, until tofu browns and crisps as much as you like, 10 to 30 minutes. When tofu is almost ready, put tortillas in oven.
Add bell pepper to skillet, if desired. Sprinkle mixture with chili powder; stir and cook, scraping any browned bits from bottom of skillet, until mixture is fragrant, less than 1 minute. Squeeze halved lime over mixture and garnish with cilantro and scallions. Serve with tortillas and lime quarters.

Nutrition Facts : Calories 317 calories, CarbohydrateContent 28 g, FatContent 17 g, FiberContent 4 g, ProteinContent 18 g, SaturatedFatContent 2 g, SodiumContent 627 mg

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