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Chorizo Tacos

These easy to make tacos are full of flavor and require very little preparation and cooking time.

The Chorizo I bought came from a local ranch called Rehoboth Ranch that sells at the Coppell Farmers Market.  The ingredients are simple including only pork, salt, paprika, ground pepper, garlic, and oregano.

I also used some locally made corn tortillas from Two Chefs, sold at the same market. I highly recommend their corn tortillas as they are the best I have found around Dallas.

Chorizo Tacos
Serves 3-4

1 lb Chorizo Sausage, remove casing and crumble
1/2 teaspoon cumin
1/2 teaspoon fresh ground pepper
1/2 red onion, finely diced
1/2 bunch fresh cilantro, rough chop
10 corn tortillas
1 lime
hot sauce (optional)
oil

Add about a tablespoon of olive oil to a saute pan and heat on medium-high.  Place crumbled chorizo into pan and add cumin and fresh pepper.  Let this cook, watching it and stirring it often. Keep cutting the chorizo into smaller bits and let the sausage get a bit burt in places.  This will add to the flavor and should take about 7-10 minutes.

Meanwhile heat some oil in a pan high enough to barely cover a tortilla.  Let it get hot enough, about 3 minutes.  Dip each tortilla in the oil separately and turning over quickly. This should only take about 5 seconds per tortilla and move the tortilla to a plate with paper towels and remove any excess oil.  Repeat with remaining corn tortillas.

Place a few tortillas on a plate and add about a 1/3 cup of meat and a small handful of cilantro and red onions.  Cut up a lime adding a couple wedges to each plate.

Serve with your favorite hot sauce for added flavor, like Valentina.