Steak and Chorizo Tacos

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If you like chorizo, you’re going to love these tacos. What you’re going to love more is how easy and fast they are to make. I used Sirloin for this recipe because it’s a leaner cut of meat and milder in flavor, it is the perfect vehicle to carry all the delicious spices from the chorizo

Today, I used Sirloin, but because Sirloin is a lean cut of meat it is easy to overcook, but I am going to give you a couple of tips to get the most flavor out of it and still get the steak tender and delicious.

What I do firs is to cut to steak in small size bite pieces, like 1/4″. Add the oil to the skillet and get it very hot. Then add the Sirloin (I cooked mine In two batches because it browns better when its not crowded in the pan) let it sit for a couple of minutes in the skillet undisturbed, once you see it start to brown around the edges, stir in around cook for another minutes and transfer to a plate.

In the same skillet cook the chorizo until done and add the steak back to the skillet. Stir everything until well combined and season with salt and pepper.

That is as complicated as it gets, and it’s amazingly delicious! I chose corn tortillas for my tacos cause they’re my favorite but I also use this meat for quesadillas and it was perfection! There’s so many thing you can make with this taco meat like, stuff peppers, with eggs, on molletes… all things delicious.

My toppings for these tacos were, queso fresco, onion, cilantro and avocado. I will definitely be making these again very soon. So, so delicious!


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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