Quick Chorizo Beef Tacos

Quick Chorizo Beef Tacos

from marionskitchen.com
15 min

It’s time for another speedy time challenge bonanza: tacos… in 15 minutes! Yep, we’re rocking the retro vibes and bringing back crunchy shells, filled with fresh toppings and a deliciously charred beef and chorizo mix that’s smoky and spicy. Nostalgia never tasted so good.

Ingredients

  • 8 hard shell taco shells, to serve
  • 1 cup grated cheddar
  • ½ onion, finely chopped
  • 2 cups finely sliced iceberg lettuce
  • Marion’s Kitchen Coconut Sriracha or your favourite hot sauce, to serve
  • Fresh tomato salsa:
  • 250g (9 oz) cherry tomatoes, sliced
  • 1 jalapeño chilli, finely chopped
  • 2 tbsp lime juice
  • 1 tsp sea salt
  • 3 tbsp finely chopped coriander (cilantro)
  • Taco filling:
  • 2 fresh chorizo sausages
  • 300g (10.5 oz) beef mince
  • ½ can chickpeas, drained
  • 1 tsp smoked paprika
  • 1 tbsp gochujang
  • 1 tbsp finely chopped coriander (cilantro)
  • juice of half a lime
  • sea salt
  • Sour cream ‘crema’:
  • ¼ cup sour cream
  • 4 tbsp water

Directions

  1. 1

    1.Preheat oven to 180C/350F. Place a large frying pan over high heat.

  2. 2

    2.While waiting for the pan to heat up, make the tomato salsa. Combine all the ingredients in a bowl and mix until combined. Set aside for later.

  3. 3

    3.To cook the filling, squeeze out the chorizo meat from the sausage casings and add to the hot pan (discard the sausage casings). Use a spatula to break up the chorizo. Add the beef mince and break that up also. Leave the chorizo and beef alone (don’t stir it!) to sear for 4-5 minutes. Once you’ve got some lovely colour going on and it’s starting to smell like hamburgers, give it all a toss, then stir through the chickpeas and cook until the meat is cooked through and nice and charry.

  4. 4

    4.In the meantime, place the taco shells in the oven for about 5-6 minutes until crisped up and warmed through. You can also make the ‘crema’ by mixing the ingredients in a bowl until smooth. Set aside.

  5. 5

    5.Add the smoked paprika and gochujang to the taco filling and mix well. Toss through the coriander. Season with salt to taste.

  6. 6

    6.Take taco shells out of oven. To assemble, fill the taco shells with layers of cheese, beef mixture, tomato salsa and top with a sprinkling of onion and shredded lettuce. Drizzle with the crema and coconut sriracha or hot sauce. Serve and enjoy!