Chorizo Tacos

Red chorizo fat crackles and releases its juices in the pan, while raw onion and cilantro provide a sharp, vibrant contrast. The tortilla must be soft and warm, just barely marked by the heat.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 1026
• Protein: 33 g
• Carbs: 73 g
• Fat: 66 g

Ingredients

• 400 g Chorizo ( skinned and diced )
• 8 piece Soft tortilla (for filling), made from corn ( whole )
• 1 piece Red onion ( finely diced )
• 1 piece Fresh cilantro ( chopped )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 2 piece Persea americana Mill. ( diced )
• 150 ml Salsa Roja ( at room temperature )

Instructions

1. Fresh garnish preparation

   Finely chop the red onion and coarsely chop the fresh cilantro. Cut the limes into wedges. The idea is to have very fresh raw elements to cut through the fat of the meat.

2. Cooking the chorizo

   Remove the skin from the chorizo and cut into small cubes. Toss into a very hot pan without fat. Let brown until the edges are crispy and the red oil coats the bottom of the pan.

3. Heating the tortillas

   In another dry pan or directly over the flame, heat the tortillas for a few seconds per side. They should remain soft, not become brittle. Keep them in a clean cloth to retain moisture.

4. Assembling the tacos

   Place a generous spoonful of hot chorizo in the center of each tortilla. Add onion, cilantro, a few avocado cubes, and drizzle generously with salsa roja. Finish with a squeeze of lime juice to brighten everything up.

Chef's tips

• Don't drain the chorizo fat, it's where all the flavor lives.
• If your tortillas are a bit dry, dampen your hands and rub them before heating.

Storage

Cooked chorizo keeps for 3 days in the fridge. Assembled tacos must be eaten immediately to prevent the tortilla from getting soggy.