Spicy Chorizo Taco Filling

Mexican Chorizo
After many, many iterations of this recipe, I finally decided to write down my formula for taco filling made with Chorizo. Before I start, I need to make it clear that this recipe is reliant on Mexican Chorizo of the type found in Hispanic grocery stores (or almost any grocery store here in Minneapolis). It comes in plastic tubes, not edible casings, and is spicy hot and greasy as hell. Don’t use Spanish Chorizo or any weak Whole Foods chorizo, they’re just not the same. I tried to find a picture of the brand I usually use, La Chona, but this was as close as I could get. Hotlinked, of course (get it, hot linked).

Here is the recipe.

Chorizo Taco Filling

1 tbsp olive oil
1/2 small white onion, minced
12 oz Mexican Chorizo
1/3 cup raisins
1/4 cup sliced or slivered almonds
1/2 cup beer

Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft. Add the chorizo and break it up with the side of a wooden spoon until cooked through. There will probably be a ton of bright red fat in the pan. I usually drain most of this off, but you will never get it all.

Add the raisins and almonds and stir in. Cook for a minute or so. Add the beer, bring to a boil, and simmer until thickened, about 5-10 minutes.

This filling is great with just corn tortillas, salsa verde, Mexican queso fresco, and some cilantro. Avocados and radishes complete the package. The chorizo I use is pretty hot, so some cold Modelos are a good call too.


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