• 12 ounces fresh Mexican chorizo
  • 2 tablespoons olive or vegetable oil
  • 1 large white or yellow onion, finely chopped
  • 2 large jalapeño peppers, seeded and finely chopped
  • 4 cloves garlic, chopped
  • Salt and pepper
  • 1 pound 80-20% ground beef
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon cayenne pepper sauce, optional
  • 1 box of Old El Paso Stand 'N Stuff Taco Shells (10 hard taco shells)
  • 2 ½ cups shredded Colby, Cheddar or Pepper Jack cheese or a combination of them
To serve:
  • Shredded iceberg lettuce
  • Homemade or store-bought pico de gallo or salsa verde or taco sauce and guacamole
  • Pickled mild or hot jalapeño pepper rings
  • Finely chopped raw white onions
For the Salsa Verde:
  • 8 medium tomatillos (or 6 large), peeled and rinsed
  • 3 large poblano peppers (or 4 medium)
  • 1 white onion, quartered and peeled
  • 6 large cloves garlic, trimmed of root ends but left in skins
  • 2 limes
  • Salt and pepper
  • 1 teaspoon ground cumin, ⅓ palmful
  • 1 teaspoon light agave, or small drizzle mild honey
  • ½ cup cilantro, a handful of leaves
For the Traditional Guacamole:
  • 2 ripe avocados
  • 3 tablespoons minced jalapeño
  • ¼ cup fresh lime juice
  • 3 tablespoons minced red onion
  • 3 tablespoons chopped cilantro
  • 1 teaspoon kosher salt, or more to taste


Serves: 4


For the tacos, heat a large cast-iron or other skillet over medium-high heat, brown and crumble the chorizo and remove to paper towel-lined plate to drain. Wipe pan, add olive oil, 2 turns of the pan. Add onions, chilies and garlic, season with salt, soften 5 minutes, add ½ cup water and let it absorb. Add beef to onions and crumble, then season with chili powder, cumin, coriander, salt and pepper. If using, add cayenne pepper sauce. Brown, then add ½ cup water, reduce heat to low, and add chorizo back to pan. 

Heat oven to 400˚F. Arrange taco shells on baking sheet and line each with cheese, bake 3 to 4 minutes to toast shell and melt cheeses.

Fill tacos with meat and top with lettuce, salsa and/or taco sauce, guac, pickled peppers and onions. 

For the salsa verde, line a small tray with foil and arrange tomatillos, peppers, onion and garlic and place rack 1 rung above center. Broil the ingredients to char evenly, cool to handle, peel and stem the peppers. Remove garlic from skins. Place ingredients and juices in food processor and add juice of 2 limes, salt and pepper, cumin, agave, cilantro and process.

For the traditional guacamole, with a sharp knife, cut the avocados in half lengthwise. Remove the pit and scrape the flesh with a spoon into a small bowl. Transfer half to a medium bowl and use the back of a fork to mash it until a paste forms. Add the jalapeño, lime juice, onion, cilantro and salt and stir to combine.

Add the reserved avocado half, mix gently and season with salt, as needed.