This might be the closest thing I have to a “secret family recipe” to share with you all. There are plenty of meals that I make just like I grew up with, but I don’t necessarily think that they involve secrets or tips that other people don’t already use. Chorizo is a great ingredient, and I don’t think enough people are using it.
The chorizo that I’m talking about here is the mexican kind. (There’s also Spanish chorizo out there–it’s hard, like salami or pepperoni) The mexican chorizo, on the other hand, is soft and crumbly, a spicy pork sausage that you can find at nearly every grocery store, near the bratwurst and other sausages. I like to mix it with equal parts ground beef, ground pork, or ground turkey to make tacos–it adds a whole new level of flavor. It’s more than just heat, though chorizo-based tacos are spicier. The chorizo imparts this intense mexican flavor. Once you try tacos like these, you won’t want to go back!
- 1 pound ground beef
- 1 pound chorizo mexican sausage
- 1 packet taco seasoning mix
- tomatoes, onions, lettuce, cheese, sour cream, salsa, guacamole, or whatever you like on your tacos!
- taco shells (soft shells or hard shells, whichever you like)
1. In a large skillet over medium-high heat, brown the chorizo. It will be very crumbly and will render lots of fat. That’s okay. Once the chorizo is mostly cooked, about 10 minutes or so, add the ground beef and continue cooking until browned.
2. In the meantime, prepare your taco shells and other fixings. Hard shells require several minutes in the oven, so don’t forget to preheat.
3. When the meat is cooked through, drain the mixture thoroughly. You want to get as much of the extra fat out as you can, or the tacos will be way too greasy. I don’t like to go so far as to rinse the meat, because you rinse flavor away with the extra grease, but I do use a paper towel to soak up as much as I can. Return to the skillet and follow the directions for your taco seasoning. Even though you’ll have about 2 pounds of meat at this point, you only want to use enough taco seasoning for one pound. Remember: the chorizo half of the meat brought it’s own flavor.
4. When the meat is finished cooking, you’re done. Let everyone assemble their own delicious tacos. Dig in!
Note: It’s worth saying that while the chorizo is quite a bit fattier than using just ground beef, there are some things you can do to lighten the dish, while still getting tasty tacos. 1) I’ve substituted Soyrizo successfully–barely noticed a difference. You’ve probably noticed we’re not much for vegetarian dishes around here. I wouldn’t recommend the Soyrizo if it wasn’t good. 2) The chorizo brings plenty of fat to the mix, which will let you use a lighter ground meat without risking a dry meat mixture. Feel free to use the leanest ground beef you have, or even ground turkey or ground chicken. 3) Even 1/2 pound of chorizo to a full pound of turkey or lean beef makes a difference in the flavor. Feel free to experiment to find your favorite combination.