Easy Mexican Chorizo Tacos

Fresh homemade Mexican chorizo with warm spices and a vinegary tang gets stuffed into soft warm corn tortillas and topped with salsa verde, cilantro, and a slew of other garnishes.

Instrucciones

1

Heat vegetable oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering. Add half of onion and all of poblano and cook, stirring, until softened and starting to color, about 6 minutes. Add chorizo and cook, stirring and breaking up meat with a spoon, until completely cooked through and starting to crisp and char in bits, about 15 minutes total. Stir in chipotle chile and remove from heat.
2

Transfer chorizo to a warm serving bowl, draining excess oil if desired. Combine remaining onion with cilantro. Serve chorizo immediately with warm tortillas, salsa, cilantro and onions, crema, queso fresco, radishes, avocado, and lime wedges
3

Store-bought fresh Mexican chorizo can be used in place of the homemade. Remove from casings before using. Store-bought salsa verde can be used in place of homemade.

Ingredientes

Instrucciones