Photograph of the finished Tacos de chorizo

Mexico · Taco chorizo xương rồng

Tacos de chorizo

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Mexican chorizo sausage Mexican chorizo sausage 1.8 lb
  • Photograph of Nopal cactus leaves Nopal cactus leaves 1.8 lb
  • Photograph of Tortilla Tortilla 24
  • Photograph of Onion Onion 1.6
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 9.9 oz
  • Photograph of Jalapeños Jalapeños 8
  • Photograph of Coriander Coriander 3.5 oz
  • Photograph of Lime Lime 6
  • Photograph of Tomato Tomato 8
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Remove all the thorns from the cactus leaves and grill them whole on a dry cast iron pan for 8 minutes on each side.
  2. 2 Dry roasting is a better way to remove the slime from cactus than boiling, as boiling only transfers the slime to the water.
  3. 3 Cut the cactus into strips and set them aside.
  4. 4 Peel the chorizo and crumble the meat, then fry for 8 minutes until the crumbs are browned and the fat renders out.
  5. 5 Sauté the onions and cactus in the red oil for 4 minutes.
  6. 6 Mix seeded tomatoes with jalapeño and cilantro to make a fresh sauce, then arrange it with the filling on the tortilla.
Start cooking