Chorizo, Mexico's spicy, fatty, pork sausage, is the perfect filling for fresh flour tortillas. Add a bit of cilantro, a squeeze of lemon, and some pickled onions, and you have a tasty meal that comes together in ten minutes. I find that while I may not be able to replicate the pork or beef tacos at Taqueria Distrito Federal, I can certainly buy some chorizo and come to close their version of chorizo tacos.
It's the pickled onions that make the difference. So easy. Why don't you have pickled onions in your fridge? This "recipe" has one instruction: buy chorizo sausage and cook it. When you are buying the chorizo, look for a fresh house made version, one that you can cut the casings open, empty the sausage, and cook the meat in its free form. Whole Foods has a great version they make in house, but you can also find Mexican style chorizo in Safeway.
Yes, I did just give you a recipe that is nothing more than buying sausage. It's a little bit like when cheftestants on Top Chef buy sausage and serve it as the main component in their dish. The judges go spastic. "He didn't even make the sausage!" Speaking of making sausage...I just got a meat grinder and I'm totally going to make chorizo. Someday.
p.s., I love these little containers.
Chorizo TacosServes 4
Ingredients
- 1 package of Mexican chorizo (about four large sausage links)
- pickled onions (and other fixin's like avocado, salsa, Mexican cheese, if you have them)
- Flour tortillas (these would be even better with fresh corn tornillas, but all I could find was the cardboard versions at the super market)
- Cilantro (this is key, don't skip the cilantro unless you are a cilantro hater).
- 1 Lemon or lime
1. Remove chorizo meat from sausage casings.
2. Cook until browned in a pan (you shouldn't need to add oil to the pan because the sausage is so fatty).
3. Warm tortillas and assemble tacos.
4. Top with a squeeze of lemon or lime.
