Chorizo Tacos

Chorizo Tacos

Chorizo, cotija, onion, cilantro and jalapeno. Those simple ingredients are all you need for some of the best tacos I’ve had. In this country tacos tend to be loaded down with lettuce, tomatoes, cheese, sour cream, salsa, etc. No need here, simple is just fine.

There is a little restaurant here in Greenville, SC called Fonda Rosalinda’s. The food there is outstanding and authentic Mexican cuisine. They also setup booths at several of the street festivals here and at these they generally serve smaller mobile friendly food. They always have some sort of tacos, and I get them every time. Their tacos are general small homemade corn tortillas with pork and very little else. The last time I had them they were chorizo, pineapple, red onion and cilantro. These tacos are an obsession, so simple but so delicious. Well, when a visit to our favorite little farm (Greenbrier Farms) for a plant sale netted fresh chorizo, I knew immediately what I was going to make.

By the way, the tacos turned out great. I couldn’t find good corn tortillas so I resorted to flour, but they worked just fine. I also added cotija cheese, which I’m sure Rosalinda would say is very American of me. I served these with Mexican rice and black beans as sides. Yum, yum, yum!



  • Fresh chorizo
  • Crushed red pepper
  • Small corn tortillas (I used flour)
  • Cotija cheese (or Queso Blanco)
  • Red onion, minced
  • Jalapeno, stemmed, seeded and minced
  • Cilantro
  • Package of Mexican rice
  • 1 can black beans
  • Cooking spray

  1. Heat a large pan over medium high heat. Spray the pan with cooking spray and add the chorizo. Cook for a few minutes using a spatula or fork to break up the meat in to small pieces. I find it works well to smush the larger clumps. Add crushed red pepper to taste (our chorizo was not too spicey). Reduce heat to medium and continue cooking until browned. Be patient, it will take longer the ground beef or turkey.
  2. In the meantime, heat the oven to 325 F. Wrap the tortillas in tin foil and place in the oven to warm.
  3. Warm the beans in a small pot and cook the rice per the instructions on the package.
Chorizo Tacos

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