Corn Chorizo Tacos Recipes
EASY CHORIZO STREET TACOS
5 ingredients, amazing tacos.
Provided by evostoplight
Categories World Cuisine Recipes Latin American Mexican
Time 17m
Yield 2
Number Of Ingredients 5
Steps:
- Mix chorizo and chipotle peppers in adobo sauce together in a bowl.
- Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer chorizo to a plate, reserving grease in the skillet.
- Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.
Nutrition Facts : Calories 262 calories, Carbohydrate 25.8 g, Cholesterol 26.4 mg, Fat 13.2 g, Fiber 4 g, Protein 10.4 g, SaturatedFat 4.6 g, Sodium 465.6 mg, Sugar 0.9 g
30 BEST WAYS TO COOK WITH CHORIZO
Spice up your meals with these quick and easy chorizo recipes! From breakfast tacos to pasta to enchiladas, chorizo gives these dishes the perfect kick.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chorizo recipe in 30 minutes or less!
Nutrition Facts :
CHORIZO TACOS
Steps:
- Heat a large skillet over medium-high heat. Add the sausage and cook until brown and the fat is rendered, about 5 minutes. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Remove from the heat and stir in the cilantro.
- Over a hot grill or in a clean skillet over high heat, heat the tortillas until warmed through and pliable. Divide the sausage filling among the warm tortillas and serve with desired accompaniments.
CHORIZO TACOS
If you're looking for a quick bite or snack, these chorizo tacos are the perfect thing. They cook really quickly, everyone loves them and you can customize them to your personal tastes. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion and poblano; cook and stir until tender, 5-7 minutes. Add chorizo; cook, breaking into small crumbles, until fully cooked and starting to char and crisp, 12-15 minutes. Drain. Serve on warm tortillas. If desired, serve with toppings.
Nutrition Facts : Calories 176 calories, Fat 11g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 447mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.
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ZUCCHINI, CORN AND CHORIZO TACOS | READY SET EAT
From readyseteat.com
Cuisine Southwestern
Category Tacos
Servings 4
Total Time 40 mins
- Toss zucchini with oil, cumin and salt in large bowl. Heat 12-inch skillet over medium-high heat. Add half of the zucchini; cook 5 to 7 minutes or until tender and browned, stirring occasionally. Remove from skillet; set aside and keep warm. Repeat with remaining zucchini.
- Meanwhile, heat another large skillet over medium-high heat. Add chorizo; cook 5 minutes or until finely crumbled and browned, stirring occasionally. Drain. Set aside and keep warm. Add corn to same skillet; cook 5 to 7 minutes or until corn starts to brown. Stir in drained tomatoes; cook 3 minutes more until hot.
- Divide zucchini and corn mixture evenly between tortillas; top each with chorizo, cheese and cilantro. Serve immediately.
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From mexicoinmykitchen.com
4.4/5 (21)
Total Time 25 mins
Category Tacos
Calories 430 per serving
- Heat oil in a skillet over medium-high heat. Crumble the chorizo and add to the hot oil. Stir occasionally to get an even cooking. About 8-10 minutes.
- While the chorizo is cooking, heat a griddle to warm your tortillas. First slightly dip each tortilla in the skillet where you are cooking the chorizo so to add some of its flavors to the tortilla. Warm on the separate griddle for about 1 minute on each side and set aside,
- If you want to add the pineapple, warm it on the griddle, turning to make sure they are warm all over for serving on top of your tacos.
SWEET CORN AND CHORIZO TACOS RECIPE - TARA TEASPOON
From tarateaspoon.com
5/5 (4)
Total Time 22 mins
Category Main Course
Calories 175 per serving
- In a large skillet cook the chorizo until crispy; drain on a paper towel-lined plate. Pour off all but 1 tbsp fat from the skillet and add the onion. Cook, stirring over medium-high heat until onion is just soft, about 5 min. Add the corn and chorizo and cook briefly to heat through.
CHORIZO TACOS WITH CILANTRO LIME CREMA - OUR BALANCED BOWL
From ourbalancedbowl.com
Cuisine Mexican
Category Main Course
Servings 6
Total Time 20 mins
- In a large skillet, add 1 tsp of olive oil. Let it heat up on medium heat. Add the chorizo in and cook for 7-9 minutes or until done.
- While the chorizo is cooking, roughly chop up some cilantro. Add the cilantro, sour cream, juice of 1/2 lime, garlic powder and a pinch of salt to the food processor. Pulse until this is creamy and smooth - it's okay if there are still some small pieces of cilantro in it.
- Dice up your favorite taco toppings - for me, I love to do diced red onion, jalapeno, extra cilantro, cotija etc. Set aside.
CHORIZO AND CORN TACOS RECIPE - MISSION FOODS
From missionfoods.com
Servings 4
Total Time 5 mins
Category Dinner
- Heat medium non-stick skillet over medium high heat. Add chorizo to skillet (no need to add oil), and cook until crisp, stirring occasionally; set aside in small bowl.
- Add onion, garlic, and corn to same skillet where chorizo was cooked and sauté for 4 minutes in remaining chorizo fat. Season with cumin, salt, and pepper. Divide mixture evenly into 4 portions.
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From washingtonpost.com
3.9/5 (9)
Servings 4
Is Accessible For Free True
Calories 550 per serving
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From mrshappyhomemaker.com
Reviews 4
Estimated Reading Time 4 mins
- Cook the ground chorizo in a hot skillet over medium high heat until nicely browned & cooked through, about 6-8 minutes. You can add minced onions to the mixture while it's cooking too (it's really good like this, but not necessary). Drain the chorizo once cooked.
- Meanwhile, warm the corn tortillas. I like to cook mine in a hot skillet with a little vegetable oil (adding more oil when needed) for a few seconds on each side, then drain on paper towels or a wire rack lined bakers sheet. Alternative methods include cooking in an un-oiled skillet for a few seconds on each side, or wrapping a stack with damp paper towels & cooking in the microwave until warm, flipping the stack halfway through.
- Top the warmed corn tortillas with the chorizo, shredded cheese, & chopped cilantro. I'm rather partial to also topping them with a little raw red onion. You can also garnish with other toppings such as salsa, black beans, guacamole, and/or hot sauce.
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From chiselandfork.com
Ratings 4
Category Tacos
Cuisine Mexican
Total Time 20 mins
- Add the pork to a large bowl. Mix in the garlic, spices and apple cider vinegar with your hands until combined.
- Heat vegetable oil in large cast iron skillet or nonstick skillet over medium-high heat. Add chorizo and break up with a spoon. You want to cook for 10-12 minutes, stirring occasionally until you get a nice char on the chorizo.
- Add tortilla to small pan and cook for 30 seconds on each side over medium heat. Remove and set aside. Repeat as necessary.
- To serve tacos, spoon chorizo over the tortilla and top with some chopped onion, cilantro, salsa, sliced radish and squeeze of lime.
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From oldelpaso.com
Servings 10
Total Time 25 mins
Category Tacos
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