Wednesday, 16 September 2015 11:05

Let's Cook Beef Chorizo Tacos

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Make delicious, family-friendly tacos in 8 simple steps.

Each person gets three filling tacos for a satisfying meal full of fresh veggie crunch. Garlic, paprika, cumin, and vinegar turn ground beef into near-instant Mexican-style chorizo, much leaner than the traditional pork version. 



4 cups very thinly sliced red cabbage

1/3 cup cilantro leaves

3 tablespoons white vinegar, divided

3 tablespoons olive oil, divided

3/4 teaspoon salt, divided

1 tablespoon paprika

2 teaspoons ground cumin

1/2 teaspoon black pepper

5 garlic cloves, finely chopped

1 pound lean ground beef

12 (6-inch) corn tortillas



1. Combine cabbage and cilantro in a medium bowl.

2. Combine 1 tablespoon vinegar, 1 tablespoon oil, and 1/4 teaspoon salt in a small bowl, stirring with a fork or whisk.

3. Drizzle vinegar ­mixture over cabbage mixture; toss well to combine. Set aside.

4. Combine remaining 2 tablespoons vinegar, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, paprika, cumin, pepper, and garlic, stirring well with a fork or whisk.

5. Heat a large nonstick ­skillet over ­medium-high heat. Add beef; cook 5 minutes or until browned and done, stirring to crumble.

6. Stir in vinegar-spice mixture; cook 2 minutes or until liquid almost evaporates.

7. Heat tortillas over medium-high heat directly on the eye of a gas or electric burner or in a skillet for about 10 ­seconds on each side or until lightly charred.

8. Spoon about 1/4 cup beef mixture and 1/4 cup slaw into each tortilla.

Last modified on Wednesday, 16 September 2015 11:17
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