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Chorizo Tacos

  • Yield: 4 servings


  • 1 pound chorizo, removed from the casings and crumbled
  • 1/2 cup chopped yellow onions
  • 1 teaspoon garlic
  • 2 tablespoons chopped fresh cilantro
  • 8 corn tortillas
  • Pico de Gallo
  • Guacamole
  • Roasted corn kernels
  • Grated peppered Monterey Jack or Mexican queso blanco


  • Heat a large skillet over medium-high heat. Add the sausage and cook until brown and the fat is rendered, about 5 minutes. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Remove from the heat and stir in the cilantro.
  • Over a hot grill or in a clean skillet over high heat, heat the tortillas until warmed through and pliable. Divide the sausage filling among the warm tortillas and serve with desired accompaniments.