The EASIEST Street-Style Chorizo Tacos at Home! | Capital Kitchen

Today we explore the delicious world of street chorizo tacos! We will walk you through the steps of creating the perfect taco, from selecting the freshest ingredients to frying the chorizo to perfection. Whether you're a taco lover or just looking for a new recipe to try, this recipe is a must-try. Grab a plate and get ready to taste the flavors of the streets!
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◦ Capital Salami
◦ Capital Chorizo Sausage
◦ Small Corn Tortillas
◦ Onion
◦ Radish
◦ Sour Cream
◦ Mexican Hot Sauce
1. Prep, chop, and/or mince your ingredients so that you can easily assemble your tacos once cooked. You can add any toppings you would like, but some basic ingredients we recommend are listed above.
2. Remove the casing from your Chorizo Sausage and crumble the meat with your hands. Cook through in a pan over medium-high heat. You can put the sausage straight on the pan without adding any extra oil.
3. Remove the cooked sausage and place your corn tortilla down on the hot pan. Flip after 15 seconds, and then remove from the heat to begin the assembly of your taco. Top the tortillas with your cooked sausage and favorite toppings, serve and enjoy.
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#streettacos

[@christinathompson1080]

You had me at street tacos!

[@patriciacobb501]

Great idea ❤

[@juliemackenzie1978]

Yummy! 👍😊🌮😊

[@b8a33021]

what a fun food to make! i like chorizo. make a soup cooking video next and take to mario and rita!

[@426superbee4]

Going to give you a tip! How to ripen a AVOCADO? If your squeeze it. and its hard? Not pushing in👉👉 Put it in the micro wave for 2 min > Most of the time 2 min is all that needed > if its still hard? put make in the micro wave for another 1min or 2 . Until it softens up Once out of the micro wave there VERY VERY HOT Put a towel around it. Some times over 2 min they may pop open Its ok there still good

[@thecapitalkitchen]

Great tip!

[@michaelfairbairn4283]

Make sure you buy Mexican style chorizo, not Spanish style! Spanish chorizo is hard, smoked and cured, so it won't crumble. I learned the hard way...

[@thecapitalkitchen]

Good tip! Thank you :)