Corn and Chorizo Tacos
Easy and delicious Corn and Chorizo Tacos, on your table in 30 minutes. Fry the corn tortillas until crispy and golden brown for an extra decadent meal.
- Yield: 4 1x
Scale
Ingredients
- 1 TBS olive oil
- 1 medium onion, peeled and roughly chopped
- 1 lb. fresh, Mexican-style chorizo sausage
- 1 1/2 cup frozen corn
- 8 small corn tortillas
- 6 oz. cheddar cheese, thinly sliced
- 1 or 2 ripe avocados, peeled and thinly sliced, for topping
- salsa, for topping
- sour cream, for topping
Instructions
- In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and saute until translucent, about 3-4 minutes. Remove the sausage from its casing and crumble into the pan. Use the back of a wooden spoon to chop it into small pieces. Saute, stirring frequently, until fully cooked and crispy on the outside, about 8-10 minutes. Add the frozen corn and cook for another 2-3 minutes, then transfer the stuffing mixture to a bowl, leaving most of the oil/drippings in the pan.
- Working with one or two tortillas at a time, add the tortillas to the hot grease and cook until golden brown on the first side, about 60-90 seconds, then flip the tortilla over to cook the second side. While the second side is cooking, place a few pieces of cheddar cheese on top of the tortilla so that it melts into the tortilla. Remove from the heat when cheese is melted and both sides of tortilla are golden brown. Repeat with the remaining tortillas.
- Fill the cheesy tortillas with the chorizo and corn mixture, then top each taco with sliced avocado, salsa, and sour cream. Serve immediately.