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Chorizo Tacos

June 9, 2017 | Main Entree



1 (1 lb) coil Main Entrée Chorizo Sausage

6 Plum Tomatoes, diced

1/2 red onion, minced

1/2 Jalapeño Pepper, seeded & minced

3 Tbsp Cilantro, finely chopped

1 /2 Lime, juiced

Salt to taste

Taco shells of your choice


Remove Chorizo sausage from skin and place in food processor until finely ground. If you do not have access to a food processor, you may also finely chop. Cook Chorizo in a medium/high heat pan until done.

To prepare the Pico de Gallo: Mix diced tomatoes, minced red onion, minced Jalapeño, and cilantro. Squeeze 1/2 of a lime into the mixture. Toss to coat and salt to your desired taste.

To assemble the tacos, place 2-3 oz of cooked Chorizo in taco shell of your choice (we recommend soft). Place desired amount of Pico de Gallo atop the Chorizo, and finish with a dollop of sour cream or cheese. Enjoy!




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