Beef & Chorizo Tacos

Beef and Chorizo Tacos recipe CookDineHost

BEEF & CHORIZO TACOS

Taco night is a staple for a reason. This version strikes the perfect balance between comfort and flavour.

Juicy beef mince is paired with spiced chorizo and chickpeas for added texture, depth and a subtle smoky edge, all cooked hot and fast for those irresistible caramelised bits.

Fresh green pico de gallo and a simple sour cream crema keep things bright and balanced, while warm tortillas let everyone build their tacos just the way they like them.

It’s familiar, satisfying, and just a little more elevated - perfect for an easy midweek dinner or a relaxed weekend spread.

INGREDIENTS

Green Pico de Gallo
250g green tomatoes, finely chopped
½ small onion, finely chopped
1 green jalapeño, finely chopped
1 garlic clove, finely grated
Juice of 1 lime (about 2 tbsp)
1 tsp sea salt
3 tbsp finely chopped coriander

Sour Cream Crema
¼ cup sour cream
¼ cup water

Taco Filling
2 fresh chorizo sausages
1 tbsp vegetable oil
300g beef mince
½ can chickpeas, drained
1 tsp smoked paprika
2 tsp ground cumin
1 tsp garlic powder
½ tsp sea salt

To Serve
12 corn tortillas or hard taco shells
½ iceberg lettuce, finely sliced
1 cup grated cheddar
Hot sauce, to serve (optional)
Roughly chopped coriander, to serve (optional)
Lime wedges, to serve

Method

1. Make the pico de gallo
Combine the green tomatoes, onion, jalapeño, garlic, lime juice, salt, and coriander in a bowl. Mix well and set aside to allow the flavours to develop.

2. Prepare the crema
In a small bowl, stir together the sour cream and water until smooth and pourable. Set aside.

3. Prepare the chorizo
Remove the chorizo meat from the casings and discard the skins.

4. Cook the filling
Heat a wok or large frying pan over high heat. When hot, add the oil, followed by the chorizo. Break it up with a spatula and cook for about 1 minute, until it starts to colour. Add the beef mince, spread it out, and let it cook undisturbed for 4–5 minutes, allowing the juices to evaporate and the meat to caramelise.

Once nicely browned, break the meat into chunky pieces and toss through the pan.

5. Finish the filling
Add the chickpeas and lightly crush them with the back of a spatula or a potato masher so they combine with the meat. Stir-fry until everything is cooked through and charred at the edges. Stir through the smoked paprika, cumin, garlic powder, and salt. Remove from the heat but keep warm.

6. Assemble and serve
Fill warm tortillas or taco shells with lettuce, the beef and chorizo mixture, pico de gallo, and grated cheddar. Drizzle with crema and hot sauce, if using. Finish with coriander and lime wedges, and serve immediately.