Mexican Chorizo Tacos

Ingredients

Taco Filling

• 2 teaspoons vegetable oil
• 1 large white onion, finely diced (about 1 1/2 cups), divided
• 1 poblano pepper, finely diced (about 1 cup)
• 1 1/2 pounds fresh Mexican chorizo (see note)
• 1 chipotle chili in adobo sauce, minced (about 1 tablespoon)

Serving Ingredients

• 24 warm corn tortillas
• 1/4 cup chopped fresh cilantro leaves and fine stems
• 1 recipe <a href="/recipes/salsa_verde">salsa verde</a>
• 1 cup Mexican crema or sour cream
• 2 limes, cut into 12 wedges eac
• 1/2 cup crumbled queso fresco
• 12 radishes, scrubbed clean
• 1 avocado, sliced

Directions

Taco Filling

1. Heat vegetable oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering.
2. Add half of onions and all of poblano and cook, stirring, until softened and starting to color, about 6 minutes.
3. Add chorizo, emptied from casings, and cook, stirring and breaking up meat with a spoon, until completely cooked through and starting to crisp and char in bits, about 15 minutes total.
4. Stir in chipotle chilies and remove from heat.
5. Transfer chorizo to a warm serving bowl, draining excess oil if desired.

Serving

1. Combine remaining onion with cilantro. Serve chorizo immediately with warm tortillas, salsa, cilantro and onions, crema, queso fresco, radishes, avocado, and lime wedges.
2. Display cooked chorizo, charred corn tortillas, sliced avocados, chopped onions and cilantro, lime wedges, radishes, queso fresca, salsa verde, and sour cream for taco creation.