Learn how to make epic chorizo tacos at home with authentic toppings like cilantro and onion. 👇🏻CLICK FOR THE RECIPE👇🏻
INGREDIENTS
1-2 tablespoons of avocado or olive oil
1 lb Mexican chorizo (casings removed) *see notes for making your own
1 diced white onion separated
24 street corn tortillas (this is enough to double the tacos)
Toppings: cilantro, leftover onion
Optional toppings: salsa, avocado, creama, pineapple
INSTRUCTIONS
1️⃣ Heat the oil in a large skillet over medium-high heat. Once it's hot, add half of the diced onion and cook to sweat for 3-4 minutes, until the onion is soft and translucent.
2️⃣. Crumble the chorizo on top and cook, stirring occasionally, for 5-6 minutes, until no pink remains. Continue to cook for another 5 minutes, only stirring 2-3 more times to let the outsides of the chorizo crisp and char.
3️⃣. While the chorizo is cooking, heat a griddle or separate dry skillet over medium heat to warm the tortillas. Cook them for 30-60 seconds on each side, or until warmed through, with grill marks if desired. Wrap them with a kitchen towel to keep them warm.
4️⃣. Spoon the chorizo mixture into each tortilla then top with the remaining chopped onion, fresh cilantro and a squeeze of fresh lime juice. For less traditional toppings, add avocado, jalepeo ranch or chopped pineapple.
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t i m e s t a m p s ✨
Intro: 0:00
Saute onion: 0:26
Mexican chorizo: 0:39
Warm corn tortillas: 1:21
Assemble chorizo tacos: 1:33
tools used✨ (affiliate)
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a b o u t m e ✨
I'm Molly, a food photographer, recipe creator and owner of What Molly Made. My hope is that the recipes you'll find here will bless your home and nourish your bodies. I want my videos to be a tool to help you feel your best and feed your family with meals they look forward to eating. These recipes have helped me heal PCOS naturally and gather my family around the table, and I hope they can help you too! I also share tips on PCOS and how to reverse symptoms through food and lifestyle.
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