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Ground Beef and Tripa Chorizo Tacos

homemade ground beef and chorizo tacos

I’d be lying if I said that tacos weren’t my favorite food.  Well, maybe not my favorite food, but definitely my favorite thing to eat.  I love lobster a lot better, but I don’t and couldn’t eat it a few times a week.

I’d eventually get tired of eating so much lobster with hot drawn butter.  That makes me think, I’ve never eaten a lobster taco.  That’s definitely on my list to try.  My idea of a perfect lobster recipe would definitely be a lobster with a Southwestern or Baja type taco sauce.

Anyways, back to the homemade tripa chorizo and ground beef tacos.  I never get tired of eating street tacos.  Not only do I partake in Taco Tuesdays, but taco Fridays and either taco Monday’s or taco Wednesdays.

I literally eat tacos 2-3 times a week.  Maybe because they can be made a million kinds of ways with tons of ingredients and spices.  My favorite is a pork rind taco that is sold at the local Mexican cantina.

They slow cook the pork skins and pork until it’s so tender.  The cook and owner said it’s a dish he ate in Mexico growing up, so it’s very authentic.  I also enjoy carnitas, lengua, and Cabeza tacos.

I’m just recently discovering discada, and it’s quickly becoming my favorite.  The technique and method used to cook discada are amazing.  Traditionally, the tacos are made on a plow disc.

This ground beef and chorizo tacos recipe is very easy to make and I didn’t use much seasoning because the chorizo is seasoned well.  I used tripa chorizo, but feel free to use pork or any chorizo you prefer. In case you didn’t know, beef tripa is beef intestines.

Tripa chorizo is used in many Mexican dishes and makes great tacos when added to pork or beef.

 

homemade ground beef and chorizo tacos

Ground Beef and Chorizo Tacos

The perfect tacos for Taco Tuesday.
Cook Time 20 mins
Total Time 20 mins
Course Main Course

Ingredients
  

  • 1 lb ground beef
  • 8-10 oz tripa chorizo
  • 1 tsp dried cilantro leaves
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/4 cup water
  • salt and pepper

Instructions
 

  • Preheat a skillet to medium-high heat and add the ground beef and chorizo to the pan and start browning and crumbling the meat. Add the cilantro, chili powder, and cumin. Salt and pepper to taste
  • When the meat is crumbled and no longer pink, add the water and simmer for 15-20 minutes.

Notes

Serve with soft or crunchy corn or flour tortillas. I like to eat these tacos with fresh cilantro, diced onions, and avocado with street-style corn tortillas. If eating with a crunchy corn tortilla, I like to eat with shredded iceberg lettuce, shredded cheddar cheese and sour cream.

 

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