Published: by Absolutely Recipes, in the recipes category.

Mexican Chorizo Tacos.
Recipe.

Ingredients:

2 TSPs vegetable oil
1 large white onion, finely diced (about 1 1/2 cups), divided
1 poblano pepper, finely diced (about 1 cup)
1 1/2 pounds fresh Mexican chorizo (see note)
1 chipotle chili in adobo sauce, minced (about 1 TBSP)
To Serve (all suggestions optional except tortillas):
24 warm corn tortillas
1/4 cup chopped fresh cilantro leaves and fine stems
1 salsa verde (see note)
1 cup Mexican crema or sour cream
2 limes, cut into 12 wedges each
1/2 cup crumbled queso fresco
12 radishes, scrubbed clean
1 avocado, sliced

Recipe Instructions:

Heat vegetable oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering.
Add half of onions and all of poblano and cook, stirring, until softened and starting to color, about 6 minutes.
Add chorizo and cook, stirring and breaking up meat with a spoon, until completely cooked through and starting to crisp and char in bits, about 15 minutes total.
Stir in chipotle chilies and remove from heat.
Diana Chistruga
Transfer chorizo to a warm serving bowl, draining excess oil if desired.
Combine remaining onion with cilantro.
Serve chorizo immediately with warm tortillas, salsa, cilantro and onions, crema, queso fresco, radishes, avocado, and lime wedges
Diana Chistruga
Notes
Store-bought fresh Mexican chorizo can be used in place of the homemade.
Remove from casings before using.
Store-bought salsa verde can be used in place of homemade.
This.
Appears in
the food lab rapido: mexican chorizo tacos

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