Chorizo Tacos on Homemade corn tortillas

For the Pico De Gallo
Chorizo Tacos on Homemade corn tortillas
For the Pico De Gallo
Servings: 12 serving
Ingredients
For The Tortillas
- 2 cups Harina Masa
- 1/2 tsp kosher salt
- 1 2/3 cups water warm
For The Tacos
- 4 chorizo , removed from casing
- 1 onion medium , diced
- 2 adobo sauce chipotles in , diced
- 1/2 cup cilantro , chopped
- 1/2 cup queso fresco , crumbled
- 1/2 cup salsa verde
Instructions
- Combine all the tortilla ingredients in a mixing bowl.
- Stir and then knead until ingredients form a dough ball. Cover with a towel and set aside for 30 mins.
- Heat some vegetable oil in a large frying pan, cook chorizo til juices begin to run, then add onions. Continue to cook another 8-10 minutes then stir in chipotles. Cook another 3-5 minutes then remove from heat and set aside.
- Make smaller dough balls about the size of ping pong balls.
- Place each ball between 2 pieces of plastic wrap and press flat with a frying pan. Then use the palm and heel of your hand to press it out flatter
- Cook tortillas in a dry cast iron pan on high, 30-90 seconds per side. Be warned the pan will smoke so consider having a fan or your exhaust fan on high.
