Best Chorizo Tacos
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Fresh chorizo on a warmed corn tortilla topped with cilantro, green onion, avocado, salsa verde and sour cream make the best chorizo tacos!
Ingredients
Salsa Verde
Chorizo Tacos
Instructions
Making the Salsa Verde
Preheat the oven to 425°F then line a sheet tray with parchment paper
Place the tomatillos, onion, jalapenos and garlic on the sheet tray, drizzle with oil, sprinkle with kosher salt and toss to coat
Roast for 15 minutes. Remove the garlic and place it in the food processor. Continue roasting the rest of the tray for an additional 15 minutes
Add remaining ingredients to the food processor then pulse several times to get a blended consistency. Slightly chunky is okay. Place salsa in a small bowl and set aside
Making the Chorizo Tacos
Heat a large skillet over medium-high heat and fully cook the chorizo while breaking it up into smaller pieces
Dip the corn tortillas in the chorizo fat (or use a little olive oil) then heat them in a medium skillet over medium heat
Drain the excess fat from the chorizo
Top each corn tortilla with the chorizo mixture, salsa verde, green onion, cilantro, avocado and sour cream. Serve with lime wedges
Notes
- Make sure you're buying Mexican Chorizo, not Spanish Chorizo. Warm your tortillas! For the best flavor, heat tortillas in chorizo fat. It's delicious. If that's not something you're willing to try then you can use olive oil, vegetable oil, butter or non-stick cooking spray. Make salsa ahead of time! The salsa verde will stay good for up to 1 week in an airtight container in the fridge.
