Long before we left for Our Great Big Adventure, before Steven and I were even married, my parents had started a Taco Tuesday night for our entire family. Over time the concept stuck, and we’ve been cooking up tacos at least once a week! If you’ve been following our Instagram for awhile, you know that we’re hooked on 50/50 chorizo and beef tacos. We’ve perfected this recipe over the past several months, and literally make this at least once a week. Although you can make this dish with just chorizo, we’ve found that by adding lean beef, it’s less greasy and more filling. It’s also super simple and very delicious. We hope you enjoy it as much as we do!
Here’s How to Make 50/50 Chorizo Tacos
Ingredients
- 9 oz (1 tube) of pork or beef chorizo (we like this brand)
- 1/2 lb lean ground beef
- Corn or flour street taco tortillas
- 2 ripe avocados
- 2-3 tbsp Herdez Guacamole Salsa
- 1/2 onion, chopped
- 1/4 cup cotija cheese
- Chopped cilantro (as desired)
Directions
Heat up skillet on medium. If chorizo is in a casing, remove and add into the pan. Add ground beef at the same time as well. Cook until well done.
While the meat is cooking, mash up the avocados and guacamole salsa into a bowl. Add more or less salsa to get a spicier taste! Crumble the cotija cheese into a second bowl.
Once meat is done cooking, heat up tortillas to liking. We heat ours right on the burner. Then build your tacos! We recommend chorizo/beef on the bottom, then guacamole salsa, then onions, cilantro and crumbled cotija. Enjoy!
Makes approximately 6-8 street tacos.
Are you a fellow taco lover like us? Share your ultimate taco combinations below!
