Recipe: Tuesday Chorizo Tacos

Our delicious taco recipe became a staple  really  quickly.

Our delicious taco recipe became a staple really quickly.

Do you ever go over to someone’s house, eat something delicious, and then you say, “Wow that was great! Can I get the recipe?” And they say,

“Oh it’s really easy, you just add a little of this and a little of that and then sauté this and cook this with a sous vide for 36 hours at 145 degrees and then let it age for three years!”

Yeah, me too.

I’ve realized recently that I think the difference between baking and cooking is that baking is an exact art that requires bakers to follow directions closely, whereas cooking is at its finest when the cook makes ingredient and measurement decisions based on their taste preferences.

I can recite Shakespeare, but put me in an improv theater game and we’ll all end up with self inflicted injuries that remove our sight and hearing abilities.

All that being said, I made up this taco recipe by myself and I’ve never been so proud of myself for anything (outside of my firstborn child.) It’s easy and quick to make, and the meat also holds well if you make it in advance and reheat it later in the week.

Our taco ingredients from Lucky’s Market—my favorite grocery store in Bloomington.

Our taco ingredients from Lucky’s Market—my favorite grocery store in Bloomington.


  • 1 onion (I use a sweet yellow onion.)

  • 1 tablespoon of oil (Olive oil, avocado oil, or coconut oil all work here.)

  • 1 pound of bulk spicy chorizo (We get ours from Lucky’s meat counter.)

  • 6-8 small tortillas

  • ¼-½ cup of shredded cheese (I use Raclette which is a white dairy cheese that’s pretty neutral in flavor, but you could use shredded mozzarella or mild cheddar.)

  • Green salsa (About a tablespoon per taco--my favorite is Silver Star’s Roasted Green. Ries isn’t a salsa guy, so he skips the salsa.)

  • Hot sauce if desired (We use Yellowbird’s Serrano condiment.)

  • Sour cream



(Because this matters to me.)

Cost estimate: $10.00, $3.33 per serving. (without salsa, hot sauce, and sour cream)

I didn’t include the salsa, hot sauce, or sour cream, because while you will have a first time cost, when you remake the recipe, you likely won’t have to repurchase those items every time you make tacos. Here are the usual prices for those items when I purchase them: salsa ($5), hot sauce ($8), sour cream ($2.50).

Ways to reduce this price: I buy fancier tortillas because I like the taste, but I could get more tortillas for the same price if I used a different brand. The cheese, salsa, and hot sauce I use is also a more expensive option, just due to taste preference.



  1. Heat your oven to 350 degrees.

  2. Chop the onion. If you don’t know how, watch this video. If you want bigger pieces of onion, once you make vertical cuts toward the root, make one perpendicular cut to cut off the root and you’ll have onion strips.

  3. Add the oil to a big pan, add the chopped onion, and turn the heat to medium on a large burner.

  4. Cook the onion until the pieces start to look translucent and shiny. I sometimes let them cook longer until they begin to brown a bit. At this point, remove the onion and set aside.

  5. While your onion cooks, wrap 4-6 tortillas in aluminum foil. Add wrapped tortillas to the oven when you begin cooking the chorizo.

  6. Add the chorizo to the pan and cook thoroughly. Add the onions and mix together.

  7. While the chorizo cooks, if you are using a block of cheese, shred your cheese

  8. When the chorizo is finished cooking, check your tortillas. They should be warm/hot.

  9. Once everything is cooked or warm, assemble your tacos: add a couple spoons of the chorizo and onion mix to the tortilla, sprinkle cheese, add salsa, hot sauce, and sour cream on if desired.

The chorizo and onion mix. Yum.

The chorizo and onion mix. Yum.


The tacos are less messy if you drain the meat once it’s done cooking. But if you plan to reheat the meat later in the week, that option seems to leave the meat a little dry upon reheating.

This recipe will make about eight small tacos. Ries and I tend to eat about three each, and that leaves some leftovers. I usually cook 1.5lbs of chorizo with 1.5-2 onions, refrigerate half and reheat it later in the week.

If you’re not a pork person (I usually am not, but I couldn’t resist this flavor.) you can use a different meat whether it’s ground beef, ground turkey, or the meat of your choice--just don’t forget to season it! Frontera sells liquid spice pouches that you just pour in with your meat while you’re cooking it, if you want to pursue this option. (You can find these at most grocery stores.)

Happy eating!