8 Easy Chorizo Recipes From Tacos to Pasta

Chorizo has a way of doing all the heavy lifting in a recipe. That deep, spiced, paprika-red fat renders into the pan and the whole kitchen smells like a proper Mexican taquería inside of five minutes. No marinating overnight. No slow braises. No complicated technique. You just cook it, and flavor happens.

That’s what makes chorizo one of the most underrated weeknight proteins in any cook’s rotation. A pound of fresh Mexican chorizo brings garlic, dried chiles, vinegar, cumin, and oregano to the party — already seasoned, already bold, already doing exactly what you need it to do. The job of the recipe is simply to get out of the way and let it shine.

The eight recipes below range from dead-simple five-ingredient street tacos to a creamy, weeknight-worthy pasta that feels special enough for company. Some take 15 minutes. A few take a bit longer but reward the patience. All of them prove the same point: chorizo is one of the most versatile proteins you can keep in your fridge.

One note before you cook anything — always use fresh Mexican chorizo for these recipes, not Spanish chorizo. They are not interchangeable. Fresh Mexican chorizo is raw, loose, crumbly, and aggressively seasoned with chiles and vinegar. Spanish chorizo is cured, firm, and sliceable, closer to salami in texture and application. The fresh Mexican kind is what makes these recipes work.

1. Classic Five-Ingredient Chorizo Street Tacos

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Nothing tests a taquería faster than its chorizo taco. The filling is so simple that bad chorizo has nowhere to hide — but great chorizo shines brighter here than in almost any other preparation. This five-ingredient version strips everything back to what matters: spiced pork, smoky heat, and warm corn tortillas.

The secret borrowed from professional taco stands is cooking the tortillas in the rendered chorizo fat left behind in the pan. That step alone transforms a basic corn tortilla into something fragrant, slightly crisped at the edges, and deeply flavored in a way that a dry-heated tortilla can never replicate.

Yield: 4 tacos (2 servings) Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Difficulty: Beginner — five ingredients, one pan, zero technique required.

Ingredients:

• 1 chorizo sausage link (about 4 oz), casing removed and meat crumbled
• 2 tablespoons chipotle peppers in adobo sauce, minced
• 4 small corn tortillas
• 2 tablespoons white onion, finely chopped
• 2 tablespoons fresh cilantro, roughly chopped

Instructions:

1. Combine the crumbled chorizo and minced chipotle peppers in a small bowl and mix until evenly distributed.
2. Heat a skillet over medium-high heat. Add the chorizo mixture and cook, breaking it apart with a spoon, for 5 to 7 minutes until the fat has fully rendered and the edges are crisp and slightly charred. Transfer to a plate, leaving the rendered fat in the pan.
3. Reduce heat to medium. Add the corn tortillas to the fat left in the pan and cook for 1 to 2 minutes per side, until warmed through and lightly crisped at the edges.
4. Stack two tortillas for each taco (street style), spoon the chorizo onto the center, and top with raw onion and fresh cilantro.

Pro tip: The chipotle-adobo combo adds smokiness that pushes the chorizo’s natural spice into another dimension. If you’re heat-sensitive, start with 1 tablespoon of chipotle and taste before adding more. A spoonful of sour cream on top handles the rest.

2. Crispy Pan-Fried Chorizo Tacos with Chipotle Mayo

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This version from the Roots and Radishes kitchen takes the classic chorizo taco and adds two smart upgrades: a diced poblano pepper cooked right into the filling for earthy, mild heat, and corn tortillas that are shallow-fried until they have a light, satisfying crunch while still staying pliable enough to fold.

The chipotle mayo is made in under 60 seconds and adds a creamy, smoky punch that ties the whole taco together. It’s the kind of topping that makes people ask, “What did you put on this?” — and the answer is embarrassingly simple.

Yield: 6 to 8 tacos Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Difficulty: Beginner — straightforward stovetop cooking with a two-pan setup.

Ingredients:

For the chipotle mayo:

• ¼ cup mayonnaise
• 1 teaspoon chipotle seasoning or chili powder
• 1 teaspoon fresh lime juice

For the tacos:

• 1 tablespoon extra virgin olive oil, plus more for frying tortillas
• 2 garlic cloves, minced
• 1 poblano pepper, finely diced
• 1 lb fresh Mexican chorizo, casings removed
• 6 to 8 small corn tortillas
• ½ small red onion, finely diced
• ½ avocado, diced
• ½ cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

Make the chipotle mayo:

1. Whisk together the mayo, chipotle seasoning, and lime juice in a small bowl until smooth. Set aside.

Cook the filling: 2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Reduce to medium, then add the diced poblano and minced garlic. Sauté, stirring occasionally, for 4 to 5 minutes until the poblano has softened and the garlic is fragrant. 3. Add the chorizo to the pan, breaking it into small chunks with a spatula. Cook for 5 to 7 minutes, stirring occasionally, until no pink remains and the chorizo has begun to char at the edges. Remove from heat and set aside.

Fry the tortillas: 4. Heat a thin layer of olive oil in a separate skillet over medium-high heat. Working one at a time, add a corn tortilla and fry for 60 to 90 seconds per side until lightly golden and slightly crisped — the goal is a gentle crunch that still allows the tortilla to fold, not a hard shell. Repeat with remaining tortillas.

Assemble: 5. Fill each tortilla with the chorizo-poblano mixture. Top with red onion, diced avocado, cilantro, and a generous drizzle of chipotle mayo. Squeeze lime over the top and serve immediately.

Pro tip: Drain excess fat from the chorizo by tilting the pan slightly and spooning off what pools to the side. The filling will be less greasy and easier to handle in the tortillas.

3. 15-Minute Chorizo Tacos with Caramelized Onion

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The difference between okay chorizo tacos and genuinely great ones often comes down to one thing: patience with the meat. Resist the urge to stir constantly. Let the chorizo sit undisturbed in the pan for 3 to 4 minutes at a stretch, and what forms on the bottom of the pan is a caramelized, slightly crispy crust that adds a completely different textural dimension to the filling.

This version cooks half the onion into the meat for sweetness and savory depth, then uses the remaining raw onion as a fresh, sharp topping. That contrast between cooked and raw onion in the same bite is a hallmark of authentic Mexican street tacos.

Yield: 6 servings (12 tacos) Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Difficulty: Beginner — one skillet, one technique to master (the patience to not stir).

Ingredients:

• 1 to 2 tablespoons avocado or olive oil
• 1 medium white onion, finely diced and divided in half
• 1 lb fresh Mexican chorizo, bulk or casings removed
• 12 small corn tortillas
• Fresh cilantro, chopped, for topping
• 3 limes, cut into wedges, for serving

Instructions:

1. Heat the oil in a large skillet over medium-high heat until shimmering. Add half the diced onion and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent.
2. Crumble the chorizo over the onions. Cook for 5 to 6 minutes, stirring occasionally to break up the meat, until no pink remains.
3. Reduce stirring to just 2 to 3 times over the next 5 minutes, allowing the chorizo to caramelize and crisp against the pan bottom. When dark, golden bits form and the filling smells deeply savory, it’s ready.
4. Warm the tortillas. For charred corn tortillas with authentic flavor, place them directly over a gas burner on low to medium flame for 15 to 20 seconds per side using tongs, until lightly charred. Alternatively, heat in a dry skillet for 30 to 60 seconds per side. Stack and wrap in a clean kitchen towel to keep warm and pliable.
5. Spoon the chorizo into the warm tortillas. Top with the remaining raw diced onion, fresh cilantro, and a squeeze of fresh lime juice.

What to Top These With

The authentic street taco approach calls for nothing more than raw onion, cilantro, and lime. But this filling pairs exceptionally well with:

• Avocado crema — blend 1 ripe avocado with 2 tablespoons sour cream, juice of 1 lime, and a pinch of salt
• Queso fresco — crumbled on top for a salty, milky contrast
• Pickled red onions — their acidity cuts through the rich fat beautifully
• Pineapple-mango salsa — sweet heat against smoky pork

4. Chorizo Smash Tacos

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This is the recipe to make when you want tacos that genuinely stop people mid-conversation. The technique — pressing a raw chorizo patty flat into a hot cast iron pan, then placing the tortilla directly on top to cook — fuses the tortilla to the meat as it cooks. The result is a single-piece taco shell that is half crispy, half steamed, with the chorizo cooked into the corn structure of the tortilla itself.

It’s messy, tactile, and more satisfying than almost any other method of cooking a taco. The concept is borrowed from smash burger technique and works with remarkable precision here.

Yield: 4 to 6 servings Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Difficulty: Intermediate — requires a cast iron skillet and confidence with high-heat cooking.

Ingredients:

For the homemade chorizo:

• 2 lbs ground pork
• ½ tablespoon smoked paprika
• ½ tablespoon ancho chile powder
• ½ tablespoon dried Mexican oregano
• 1 teaspoon dried coriander
• 1 teaspoon garlic powder
• ½ teaspoon cinnamon
• ⅛ cup white vinegar
• Kosher salt, to taste

For the guacamole:

• 3 to 4 large ripe avocados, smashed
• ¼ cup red onion, finely diced
• ⅛ cup fresh cilantro, chopped
• Juice of 3 medium limes
• Kosher salt, to taste

For assembly:

• Small corn tortillas (12 to 16)
• Pickled red onions
• Sour cream
• Cotija cheese, crumbled
• Fresh cilantro and lime wedges, to serve
• Your favorite salsa

Instructions:

Make the chorizo mixture and guacamole:

1. In a large bowl, combine the ground pork with all chorizo spices and the white vinegar. Mix thoroughly by hand until the seasonings are evenly distributed. Set aside.
2. In a separate bowl, mash the avocados to your preferred consistency. Stir in the red onion, cilantro, lime juice, and salt. Taste and adjust seasoning. Set aside.

Cook the smash tacos: 3. Preheat a grill or stovetop to medium-high heat (about 350°F). Place a cast iron skillet on the heat source 2 minutes before you begin cooking, allowing it to get properly hot. 4. Portion out approximately 2 oz (roughly 3 tablespoons) of the chorizo mixture per taco. Place a portion into the hot cast iron skillet. Immediately place a small corn tortilla directly on top of the raw chorizo. 5. Using the flat bottom of a spatula, press down firmly on the tortilla, smashing the chorizo as thin as possible underneath it. The tortilla should lay completely flat against the meat. Cook undisturbed for 4 to 5 minutes — the chorizo will cook through from the bottom heat and the steam trapped between the tortilla and the pan. Do not lift the tortilla until the chorizo edges look fully browned and no pink is visible. 6. Flip the entire piece (chorizo-side up, tortilla-side down) and cook for an additional 30 seconds to lightly crisp the tortilla face. Remove and keep warm. Repeat with remaining chorizo and tortillas.

Assemble: 7. Top each smash taco with guacamole, pickled red onions, a drizzle of sour cream, cotija cheese, and fresh cilantro. Serve with lime wedges alongside your favorite salsa.

5. Chorizo Breakfast Tacos with Scrambled Eggs

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The same qualities that make chorizo perfect for dinner — fat content, bold seasoning, fast cook time — make it one of the greatest breakfast proteins that exists. Add scrambled eggs and you have a morning taco that is filling, protein-rich, and genuinely exciting to eat before 9am.

The key is treating the eggs gently. Low and slow scrambling, pulled off the heat just before they look done, gives you creamy, custardy curds rather than rubbery chunks. The chorizo does the flavor work; the eggs just need to stay tender.

Yield: 4 servings (8 tacos) Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Difficulty: Beginner — the only skill required is patience with the eggs.

Ingredients:

• ½ lb fresh Mexican chorizo, casings removed
• 6 large eggs
• 2 tablespoons whole milk or heavy cream
• 1 tablespoon unsalted butter
• ¼ teaspoon kosher salt
• 8 small corn tortillas, warmed
• ¼ cup white onion, finely diced (raw, for topping)
• Fresh cilantro, for topping
• Hot sauce or salsa verde, for serving
• 1 lime, cut into wedges

Instructions:

1. Heat a medium skillet over medium-high heat. Add the chorizo and cook, breaking it apart, for 6 to 8 minutes until cooked through and beginning to crisp. Transfer to a paper towel-lined plate, leaving about 1 teaspoon of fat in the pan.
2. Reduce heat to low. Add the butter to the same pan and let it melt slowly.
3. Whisk the eggs with the milk (or cream) and salt until the yolks and whites are fully combined. Pour into the pan over the lowest heat setting.
4. Using a silicone spatula, gently push the eggs from the outer edges toward the center in slow, large strokes. Do not stir rapidly. Cook for 4 to 6 minutes, pulling the spatula through every 20 to 30 seconds. Remove the pan from heat when the eggs are just set but still look slightly underdone — residual heat will finish them.
5. Gently fold the cooked chorizo back into the eggs and stir once or twice to combine.
6. Spoon into warm corn tortillas. Top with raw onion, cilantro, and a generous pour of hot sauce or salsa verde. Finish with a squeeze of lime.

Building a Breakfast Taco Bar

If you’re feeding a group, set out the chorizo-egg filling in a warm skillet alongside small bowls of:

• Cotija cheese — crumble it over generously
• Pickled jalapeños — briny heat against the rich egg
• Avocado slices or guacamole — creaminess to balance the spice
• Pico de gallo — fresh tomato acidity cuts through the fat

6. Cheesy Chorizo Pasta

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This is the recipe that converts pasta skeptics into chorizo believers. The combination of bold chorizo fat, tomato sauce, and melted cheddar creates a sauce that is smoky, slightly spicy, and deeply savory — and the whole thing takes 30 minutes from start to finish. It tastes like something that should have taken much longer.

Ground chorizo works as the meat base here, rendering its fat into the pan and building a sauce around itself naturally. Taco seasoning doubles down on the cumin and chile notes already present in the chorizo, amplifying the Mexican flavor profile throughout.

Yield: 4 servings Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Difficulty: Beginner — a one-pan sauce and a pot of boiling pasta, nothing more.

Ingredients:

• ½ lb large shell pasta (or rotini, penne, or bow-tie)
• 1 lb ground Mexican chorizo
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 2 tablespoons taco seasoning
• 1 cup water
• 1 cup tomato sauce
• 1 cup shredded cheddar cheese
• ½ teaspoon kosher salt, or to taste
• ¼ teaspoon black pepper

To serve:

• Crushed tortilla chips
• Sour cream
• Extra shredded cheddar
• Chopped fresh cilantro

Instructions:

Cook the pasta:

1. Bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente, then drain and set aside.

Build the chorizo sauce: 2. Heat a large skillet or Dutch oven over medium-high heat. Add the chorizo and cook, breaking it apart with a wooden spoon, for 5 to 7 minutes until well browned. Drain excess fat if the pan looks overly greasy, leaving about 1 tablespoon behind. 3. Add the diced onion, minced garlic, and bell pepper to the pan. Cook with the chorizo for 2 to 3 minutes, stirring occasionally, until the vegetables begin to soften. 4. Add the taco seasoning and 1 cup of water. Stir to combine and cook until the water has mostly evaporated and the seasoning has coated the meat, about 2 to 3 minutes. 5. Add the cooked pasta and tomato sauce to the pan. Stir everything together and taste for salt and pepper. Adjust as needed.

Finish with cheese: 6. Reduce heat to low. Scatter the shredded cheddar over the top of the pasta mixture and stir gently until it melts into the sauce and pulls everything together into a creamy, cheesy coating. Remove from heat immediately — don’t let it sit on heat after the cheese goes in or it will seize. 7. Serve hot, topped with crushed tortilla chips for crunch, a dollop of sour cream, extra cheese, and fresh cilantro.

7. Creamy Chorizo Spinach Pasta

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Where the cheesy chorizo pasta leans bold and hearty, this version is more refined — silky and rich from a half-and-half cream sauce, with fresh baby spinach wilted through, cherry tomatoes for brightness, and a squeeze of lemon at the end that cuts through all that richness and makes the whole dish sing.

The technique here is worth understanding: the rendered chorizo fat doesn’t get drained. It stays in the pan and forms the base of the cream sauce, picking up the paprika and chile flavor from the meat and carrying it into every bite of pasta. This is why the chorizo you choose matters — a high-quality fresh chorizo from a butcher counter or Whole Foods will produce a beautifully flavored, rust-red fat that makes the sauce extraordinary.

Yield: 2 to 3 servings (about 6 cups) Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Difficulty: Intermediate — multitasking between the sauce and the pasta, plus sauce texture management.

Ingredients:

• 1 tablespoon olive oil
• 1 cup cherry tomatoes, quartered
• ½ large red bell pepper, finely diced
• ½ medium yellow onion, finely diced
• ½ teaspoon crushed red pepper flakes (optional, for heat)
• Kosher salt and freshly cracked black pepper, to taste
• 2 garlic cloves, minced
• ½ lb fresh Mexican chorizo (highest quality available)
• ½ teaspoon granulated sugar
• ½ cup half-and-half (or whole milk or heavy cream)
• 1½ cups dried medium shell pasta (or orecchiette, rigatoni, or penne)
• 4 cups fresh baby spinach, tightly packed
• ⅓ cup Parmesan cheese, finely grated
• Reserved pasta water, as needed
• Juice of 1 lemon wedge

Instructions:

Cook the vegetables:

1. Heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes, diced bell pepper, and onion along with a pinch of salt and the red pepper flakes (if using). Cook, stirring occasionally, for 7 to 8 minutes until the vegetables are softened and the tomatoes have begun to break down.

Boil the pasta: 2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, removing it 1 minute early to keep it slightly al dente. Reserve at least 1 cup of pasta water before draining — this is your insurance policy for a creamy, properly sauced final dish.

Build the chorizo sauce: 3. Add the minced garlic and chorizo to the vegetable pan. Cook, breaking the chorizo into small pieces, for 5 to 6 minutes until the chorizo is browned through and the fat has fully rendered into the pan. 4. Sprinkle in the sugar and stir to distribute. Pour in the half-and-half and stir until it absorbs into the chorizo mixture and begins to coat everything in a lightly creamy sauce.

Combine and finish: 5. Add the baby spinach to the pan in batches, stirring after each addition until fully wilted and incorporated. 6. Using a slotted spoon, transfer the cooked pasta directly into the chorizo pan (a little pasta water clinging to the shells is a good thing). Toss to coat. 7. Remove the pan from heat. Stir in the grated Parmesan. If the sauce looks too thick, add pasta water ¼ cup at a time, stirring after each addition, until you reach a silky consistency that coats the pasta without pooling at the bottom. 8. Squeeze in the lemon juice, taste for salt and pepper, and serve hot.

Why the Lemon Matters Here

The lemon isn’t optional in this recipe, even though it sounds like it might be. The acidity doesn’t make the pasta taste lemony — it acts as a balancing agent that cuts through the cream and fat, making the sauce taste brighter and the chorizo flavor taste sharper. A single squeeze from one wedge is all it takes.

8. Chorizo and Potato Tacos

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Chorizo con papas — chorizo with potatoes — is one of the most beloved taco fillings across Mexican home cooking, and it’s almost criminally underrepresented in recipe roundups. The starchy potato absorbs every bit of the rendered chorizo fat and spice, turning from humble to extraordinary in a single pan. The combination is hearty, filling, and deeply satisfying in a way that feels closer to comfort food than street food.

The potatoes need to be cooked correctly: golden and crispy on the outside, tender inside. That means high heat, minimal stirring, and patience. Don’t rush this one.

Yield: 4 servings (8 to 10 tacos) Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Difficulty: Beginner — the technique is straightforward, but the timing matters.

Ingredients:

• ¾ lb fresh Mexican chorizo, casings removed
• 2 medium Yukon Gold or russet potatoes (about 12 oz total), peeled and cut into ½-inch cubes
• 1 tablespoon avocado or olive oil
• ½ medium white onion, finely diced, plus more raw for serving
• 2 garlic cloves, minced
• ½ teaspoon kosher salt
• ½ teaspoon smoked paprika
• 8 to 10 small corn tortillas, warmed
• Fresh cilantro, chopped, for topping
• Salsa verde or your favorite hot sauce, for serving
• Lime wedges, for serving

Instructions:

Cook the potatoes first:

1. Heat the oil in a large skillet over medium-high heat. Add the cubed potatoes in a single layer. Season with the salt and smoked paprika. Cook undisturbed for 4 to 5 minutes until the undersides are golden and crispy, then stir and continue cooking for another 4 to 5 minutes, turning occasionally, until all sides are golden and a fork pierces through easily. Transfer to a plate.

Cook the chorizo: 2. In the same pan (don’t wipe it), add the diced onion and cook over medium-high heat for 2 to 3 minutes until softened. Add the garlic and stir for 30 seconds. 3. Add the chorizo and cook, breaking it apart, for 6 to 8 minutes until cooked through and beginning to caramelize at the edges.

Combine: 4. Return the cooked potatoes to the pan. Toss everything together gently — you want to coat the potatoes in the chorizo fat and flavor without mashing them. Cook for 2 more minutes so everything heats through and the potatoes pick up some of that caramelized chorizo char. 5. Taste and adjust salt if needed. Spoon into warm tortillas and top with raw diced onion, fresh cilantro, and salsa verde. Finish with a good squeeze of lime.

Make It a Full Meal

These tacos pair naturally with a crisp green salad dressed with olive oil, lime, and a pinch of salt. For a more substantial spread, add a side of refried or whole black beans, warmed with a little oil and garlic in a separate pan. The bean earthiness against the spiced potato-chorizo filling makes every bite more complete.

Choosing Chorizo: What to Buy and What to Avoid

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The quality of your chorizo determines the ceiling of every single recipe above. It’s worth taking five minutes to understand the difference, because buying the wrong type is a common — and fixable — mistake.

Fresh Mexican chorizo is what you need for all eight of these recipes. It’s raw, loose, and packed with ground pork that has been seasoned with dried chiles, vinegar, garlic, oregano, and warm spices like cumin and cinnamon. When it hits a hot pan, the fat renders out ruby-red and aromatic, and the meat cooks into crumbly, flavorful pieces. It crumbles like spiced ground beef and behaves the same way.

Spanish chorizo is cured and dried, firm to the touch, and meant for slicing. It’s delicious on a charcuterie board or in a Spanish stew, but it won’t crumble in a pan the way these recipes require. Using it will give you a very different result — drier, chewier, and lacking the sauce-building fat content that makes fresh chorizo cook so well.

When shopping, look for fresh Mexican chorizo:

• At the butcher counter of any Latin American grocery store, where it’s often made in-house and sold by the pound — this is consistently the best option
• At Whole Foods, where the 365 brand fresh chorizo consistently earns praise for its quality, freshness, and flavor balance (the cinnamon note in particular)
• At specialty butcher shops that carry fresh ground sausage
• In the fresh sausage section of most supermarkets, where it’s sold in bulk packaging or in links with casings that you remove before cooking

If you can’t find fresh Mexican chorizo, you can make your own with 1 lb ground pork, 2 tablespoons paprika, 2 tablespoons chili powder, 1 tablespoon smoked paprika, ½ tablespoon cumin, 1 teaspoon coriander, ½ teaspoon oregano, ½ teaspoon salt, a pinch each of cinnamon and cloves, 2 tablespoons white vinegar, and 3 minced garlic cloves. Mix by hand until fully combined and cook immediately or refrigerate for up to 24 hours before using.

Storing and Reheating Chorizo Filling

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All of the cooked chorizo fillings in these recipes store well and reheat beautifully, which makes them excellent candidates for batch cooking.

Refrigerator: Store cooked chorizo in an airtight container for up to 4 to 5 days. Keep the tortillas, fresh toppings, and any cream-based sauces stored separately — they all hold differently and should be assembled fresh when you’re ready to eat.

Freezer: The cooked chorizo meat (and the chorizo-potato filling) freezes well for up to 3 to 4 months. Cool completely, then transfer to a zip-top freezer bag, pressing out as much air as possible. Thaw overnight in the refrigerator, then reheat in a skillet over medium heat until warmed through and any crisped edges have returned.

Reheating tip: A skillet over medium-high heat always beats a microwave for chorizo. The dry heat brings back the caramelized, crispy edges that make chorizo so satisfying. If the pan looks dry, add a teaspoon of oil. Two to three minutes of stirring and it’s back to its best.

The pasta dishes (recipes 6 and 7) reheat well in a skillet with a splash of water or broth to loosen the sauce, or in a microwave at 70% power in 90-second intervals, stirring between each. The creamy spinach pasta is best eaten within 2 days — the spinach doesn’t hold as crisply after that.

Final Thoughts

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Chorizo rewards cooks who are willing to leave it alone. Whether you’re making the simplest five-ingredient street taco or the more involved creamy spinach pasta, the one technique that applies across every recipe is the same: let it caramelize. Resist the urge to stir constantly. Let those deep, spiced edges develop against the hot pan, and what you get in return is a layer of flavor that no amount of seasoning can replicate.

Start with great chorizo — it matters more than any technique — and keep corn tortillas in the freezer as a permanent pantry staple. With those two things on hand, a satisfying, genuinely delicious meal is never more than 20 minutes away.

The breakfast tacos and street tacos are the fastest entry points if you’re cooking for the first time. The smash tacos are the ones to make when you want to impress someone. And the creamy spinach pasta is the recipe you’ll come back to on cold evenings when you want something that feels like a proper, complete dinner without the effort of a proper, complete dinner.