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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the chorizo in oil until completely "browned" (good chorizo is red) and very crispy. (At this point, I'd drain the oil off of it -- although Alex says that "authentically" it should be left swimming in the pan.) Keep the chorizo on heat that's just high enough to keep it hot. | 2. Heat another pan over medium heat. | 3. When the pan is hot, place a corn tortilla in the bottom for about 15-30 seconds and then flip it and repeat this with the opposite side (15-30 seconds; then flip. This will help prevent sticking). | 4. Cut a reasonable piece of Mexican cheese and place on one half of the tortilla in the hot pan. When it starts to melt, spoon about a tablespoon of chorizo onto the melting cheese, fold the tortilla in half and immediately remove the taco from the heat. | 5. Stuff a little guacamole, salsa, queso blanco, sour cream or whatever you prefer in the tortilla to keep it company and immediately eat. | 6. These are good HOT -- so don't bother making a bunch ahead. This is the kind of food you cook for people standing around in the kitchen so they can eat it fresh. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chorizo sausage	1	lb		2063.8847	8.437000000000001	109.3178	173.5931
mexican cheese asadero	1	lb		1614.8197	13.0183	102.5138	128.1877
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
corn tortilla				-	-	-	-
guacamole				-	-	-	-
salsa				-	-	-	-
queso blanco				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.