It’s Taco Tuesday so let’s make these incredible chorizo sausage tacos. These are even better than ground chicken tacos, I daresay, and so juicy! It’s all done in one pan and you don’t need to fry onions or garlic cloves to get the party started. Chorizo is a pork sausage which is packed with heaps of seasoning and herbs like garlic, dried bell pepper and dried vinegar. It is basically like hot Italian sausage but even tastier. So you also don’t need to go heavy on the seasoning.
The first step is loosening the chorizo sausages from the casing. The casing is the plastic-looking film that holds the sausages together. You can take a really sharp knife and make a cut on the sausage. Then you simply peel the casing away from the sausages like a banana. You don’t need much oil when cooking chorizo because it is on the greasier side so the fat will melt in the pan as it cooks.
Just like ground beef, the chorizo takes about 15 minutes to cook through. Once the chorizo is ready, whip out the tortillas and start assembling your tacos. I served mined with sliced lettuce, salsa and Italian dressing, but you can use aioli, hot sauce or any other sauces you prefer.
Ingredients
500g/1lb chorizo sausages
1 teaspoon table salt
1 teaspoon garlic powder
1 tablespoon parsley flakes
2 tablespoons cooking oil
4 medium tortillas
1 onion, diced to garnish
Sliced lettuce to garnish
Salsa (or chopped tomatoes) to garnish
Lime halves, to serve
Instructions
- Remove the casings around the sausages and season the loosened meat with salt, garlic and parsley.
- Heat oil in a large frying pan on medium-high heat and add the chorizo meat.
- Break the meat apart frequently until browned and cooked through. This usually takes about 15 minutes.
- Assemble on the tortillas and garnish as preferred.
- Serve warm with fresh limes.