Street taco on organic corn tortilla with onions and cilantro.
Where this dish comes from
The chorizo taco is one of the fastest and most intensely flavored tacos in the Mexican canon. Mexican chorizo — fresh, loose, deeply red with dried chiles and garlic — goes into a hot pan and renders its fat within minutes, the sausage caramelizing and crisping slightly at the edges while filling the kitchen with the smell of chiles and pork. It is pressed into a warm corn tortilla with onion and cilantro and eaten immediately.
400g Mexican chorizo (fresh, loose — not Spanish cured)
12 small corn tortillas, doubled
1/2 white onion, finely diced
1 cup fresh cilantro
Salsa verde
2 limes, quartered
Instructions
1
Place chorizo in a cold pan. Heat to medium. Cook, breaking up completely with a wooden spoon or spatula, until all fat has rendered — about 5 minutes.
2
Continue cooking until the chorizo is slightly crispy at the edges, another 3 minutes. Do not drain the fat.
3
Warm doubled corn tortillas on the comal.
4
Fill each with chorizo including the rendered orange fat from the pan.
5
Diced white onion and cilantro. Salsa verde. Lime wedge.