How do you store chorizo tacos?

You can store leftovers in the fridge for up to 5 days. I recommend storing the meat, corn tortillas, and toppings separately. Then reheat and assemble right before eating.

How do you freeze chorizo taco meat?

Once cooled completely, store it in airtight container in the freezer for up to three months.

Flavorful Chorizo Tacos in 20 Minutes Recipe

Name: Flavorful Chorizo Tacos with Sautéed Poblanos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1/4 cup mayo; 1 teaspoon your favorite chipotle seasoning; 1 teaspoon lime juice (squeezed from fresh lime); 1 tablespoon extra virgin olive oil + more for tortillas; 2 garlic cloves, minced; 1 poblano pepper, diced small; 1 pound Mexican chorizo; 6-8 corn tortillas; 1/2 small red onion, finely diced; 1/2 avocado, diced; 1/2 cup cilantro, chopped

Description

These simple chorizo tacos bring BIG flavor and only require 20 minutes! Topped with a basic chipotle lime mayo and simple, fresh toppings like onion and cilantro. Perfect for a weeknight dinner that's big on flavor.

Ingredients

Units Scale

For the chipotle mayo:

1/4 cup mayo
1 teaspoon your favorite chipotle seasoning
1 teaspoon lime juice (squeezed from fresh lime)

For the chorizo tacos:

1 tablespoon extra virgin olive oil + more for tortillas
2 garlic cloves, minced
1 poblano pepper, diced small
1 pound Mexican chorizo
6-8 corn tortillas
1/2 small red onion, finely diced
1/2 avocado, diced
1/2 cup cilantro, chopped

Cook Mode Prevent your screen from going dark

Instructions

Make the chipotle mayo. In a small bowl, whisk together mayo, chipotle seasoning, and lime. Set aside while you cook the chorizo taco filling.
Sauté poblanos and garlic. Heat olive oil over medium-high heat in a large skillet. Reduce heat to medium and add poblanos and garlic, and sauté, stirring frequently, until slightly soft (4-5 minutes). Add a pinch of salt.
Cook the chorizo. Add the chorizo to the skillet with poblanos and garlic, and brown completely, breaking up the chorizo as it cooks. Once browned, immediately remove the skillet from heat and set aside.
Fry corn tortillas. In a separate skillet, heat olive oil over medium-high heat. Add a corn tortilla and allow it to cook until it's slightly browned, about 60-90 seconds. Flip and repeat on the other side, then repeat for every tortilla you plan on immediately using.*
Assemble! Fill each corn tortilla with the chorizo-poblano mixture, and top with onions, cilantro, avocado, and chipotle mayo. Then, chow down!

Equipment

Caraway Sauté Pan

Buy Now →

Notes

Corn tortillas: When frying the corn tortillas, we're going for slightly toasted to get some crunchy contrast with the soft chorizo, but not full-on crispy. We still want the tortillas to be a little bendy.
Storage & freezing: Store the chorizo, tortillas (ideally not the fried ones), and toppings in their own respective airtight containers in the fridge for up to a week. Freeze the chorizo and/or corn tortillas in separate, airtight containers for up to three months (leaving little airspace in the containers). Thaw in the fridge overnight or for eight hours. I don't recommend freezing the fresh toppings for later use on tacos.
Reheat: Reheat the chorizo in the microwave, oven, or on the stove. Reheat corn tortillas on the stove. If you have a Ninja Foodi or an air fryer, you can pop the entire taco (without toppings) in there to reheat and crisp it up at the same time. Then, top & eat!

Prep Time: 5
Cook Time: 15
Category: Dinner
Method: Sauté
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 251
Sugar: 0.9 g
Sodium: 539.6 mg
Fat: 16.5 g
Saturated Fat: 4.5 g
Trans Fat: 0 g
Carbohydrates: 12.6 g
Fiber: 2.4 g
Protein: 9.7 g
Cholesterol: 32 mg