Cheap and Easy Chorizo Tacos
This is a very cheap and easy meal and not to mention delicious Normally I only eat three tacos at a time because theyre a little small but still filling and this makes about 8 depending on how much meat you put on your tacos Also they can be a little messy while eating so make sure youve got some napkins The beans and cheese arent really necessary to the dish
This is a very cheap and easy meal and not to mention delicious Normally I only eat three tacos at a time because theyre a little small but still filling and this makes about 8 depending on how much meat you put on your tacos Also they can be a little messy while eating so make sure youve got some napkins The beans and cheese arent really necessary to the dish
- Carbohydrate 15.7408445 g
- Cholesterol 37.681875 mg
- Fat 21.03829825 g
- Fiber 3.52631745314002 g
- Protein 15.083973 g
- Saturated Fat 6.9454569 g
- Serving Size 1 1 Serving (129g)
- Sodium 802.8916 mg
- Sugar 12.21452704686 g
- Trans Fat 1.300535475 g
- Calories 314 calories
Step-by-step
- The cheese, onion, lime, and fresh cilantro will be put on top after all the cooking is done. I've found it's a little more convenient to slice the limes and dice the onion and cilantro before hand.
- If you are using refried beans start heating them up first because the other cooking doesn't take very long.
- Cut open the packet of chorizo and put it into a hot skillet. The type of chorizo I buy is already cooked so it just has to be heated through. If you use another kind make sure to follow the heating/cooking instructions.
- Next, you will lightly fry the tortillas. Use enough oil to coat the bottom of a small skillet. Once your oil gets hot put down a tortilla and cook for 2-3 minutes on each side or until lightly browned.
- That is all the cooking you have to do. Once your tortillas are fried and chorizo is cooked it's time to start layering your tacos. The way I do it is get a spoonfull of beans and smear them on the taco. Then you take a spoonfull of chorizo (or however much you feel like putting on the taco) and put that on top of the beans. After that, sprinkle on as much cheese, diced cilantro, and diced onion as you want. Then squeeze a lime wedge on top and you're ready to eat!
Operating on a minimal twenty-minute timeline requires strict mise en place before the skillet goes on the burner. Dicing the raw onion and chopping the cilantro ahead of time ensures that garnishes are ready the moment the proteins finish heating. When working with small corn tortillas, maintaining a medium heat setting prevents the outer edges from scorching before the interior softens in the oil.
Scaling Proportions and Flavor Chemistry
Multiplying this recipe for a larger group depends entirely on the spatial capacity of the skillet. Fry tortillas in batches of one or two at a time, keeping the oil temperature stable by adding a fresh tablespoon of oil between rounds. On a chemical level, the high fat content of the chorizo and cheese requires the citric acid from the fresh lime wedges to cut through the heavy lipids on the palate. Raw onion provides organosulfur compounds that sharpen against the dense, spiced pork.
- If tortillas crack during frying, the oil is likely too hot or the tortillas are stale; press them flat with a spatula immediately upon contact with the pan.
- Store leftover cooked chorizo in an airtight container in the refrigerator for up to three days.
- Reheat refrigerated meat in a skillet with a splash of water rather than a microwave to prevent the fats from separating.
