Chorizo Tacos on Homemade corn tortillas

For the Pico De Gallo

Smoky Chicken Tortillas With corn salsa and sun dried tomato guacamole

Chorizo Tacos on Homemade corn tortillas

For the Pico De Gallo
Cook Time45 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican
Servings: 12 serving


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


  • 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.