Chorizo Street Tacos – Budget Party Recipe – Make Ahead Party Recipe: $0.20 per Taco
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Chorizo Street Tacos – Budget Party Recipe – Make Ahead Party Recipe: $0.20 per Taco – $3.18 for 16 Chorizo Street Tacos
- Go here to get my printable homemade Mexican chorizo recipe. You’ll also need street taco size corn tortillas, a white onion, and a bunch of cilantro. A couple of limes and a bottle of hot sauce are great additions too, but will add about 60 cents per batch to the total cost. [Limes at 25 cents each, and using 30 cents’ worth (2 tsp per batch) of Melinda’s Ghost Pepper hot sauce; a little goes a long way.]
- The Mexican chorizo recipe above, made with one pound of ground pork, will yield 16 street taco size chorizo tacos, or 8 regular size corn tortilla tacos. Top with diced cilantro and onion.
- It’s easy to double, triple, quadruple…this recipe. You might need a bigger casserole dish than 9×13, or just use multiple casserole dishes for serving.
- La Banderita makes the best yellow corn tortillas. Note that this link is for a 6 pack of 20 street taco tortillas (120 tortillas); I linked to it so you can see the packaging because they’ll be exponentially cheaper at a grocery store. Corn tortillas freeze well and are easy to separate after freezing.
- Prepare and cook the Mexican chorizo recipe above. The cooked chorizo freezes well, or you can refrigerate cooked chorizo for up to three days.
- Brown the tortillas on a very hot cast iron skillet on both sides. Stack cooked tortillas under a kitchen towel, between two plates, or in a tortilla warmer .
- Tortilla warmers cost about $7 in grocery stores in California and Arizona, but if you can’t find tortilla warmers in your local grocery store, tortilla warmers are reasonably priced on Amazon.
- Brown 4 street taco-size tortillas at a time in a 12-inch cast iron skillet. Check Amazon price on Lodge cast iron skillet.
- To prepare for serving, spray a 9×13 casserole dish with Pam. Fill each street taco corn tortilla with 1 oz (about 2 Tbsp) of cooked chorizo, fold in half, and place the taco in the dish with the open side facing up, stacking the tacos side by side. If you have any room left in the pan, ball up foil or paper grocery bag pieces to fill any gaps so the tacos stay more or less upright. Cover and refrigerate until ready to serve. To reheat the chorizo tacos: bake, covered, in a 400 degree oven for 20 minutes. Sprinkle each taco with about 2 tsp of the cilantro and onion mixture before serving.
- This 9×13 deep dish Pyrex casserole dish works perfectly for chorizo tacos, as well as for lasagna, barbecue chicken, and roasting a whole chicken.
- Chorizo tacos are very flavorful and they don’t need many toppings. The best topping for chorizo tacos in my opinion is finely diced white onion mixed with diced cilantro. The cilantro and onion mixture can be made up to 4 days ahead, as long as you start with very fresh cilantro.
- Additional toppings ideas: lime squeezes, shredded cabbage, pickled carrots, hot sauce, salsa, crema (I just add water to Daisy sour cream and transfer the thinned sour cream into a squeeze bottle for parties.
- I have these Winco squeeze bottles.
- Allow 4 street tacos per person if it’s your main dish (or 2 street tacos per person if you’re serving additional main dishes). For every 4 guests, prepare 1 batch of the Mexican chorizo recipe above.
- Price per taco with chorizo and onion & cilantro topping: $0.35. Price per person allowing 4 tacos: $1.38 per person. Price per batch $5.50.
- $4 Ground pork (Fry’s sale.)
- $0.55 La Banderita yellow corn street tacos 20 count $0.69 (Fry’s sale; use 16 tortillas per chorizo batch.)
- $0.31 Onion 4 oz ($1 per lb, typical price; 1 lb yields 13 oz usable onion.)
- $0.12 Cilantro, 1/4 bunch ($0.49, typical price.)
- $0.50 chorizo spice mixture—this is an inflated price; I will adjust it when I measure the bulk spices cost.
- $0.02 vinegar ($2.78 per gallon, 256 Tbsp in a gallon, typical price.)
- $0.00 lard (Reserve lard after cooking carnitas, pork roast, etc. for free lard, or use bacon grease in place of lard.)
Save even more money and make chorizo tacos for 20 cents each:
If you are willing to grind up your own pork shoulder, you can buy pork shoulder/pork butt for less than half the price of ground pork. Pork shoulder is typically $1.68 at Winco, and Fry’s (Kroger) often runs sales on pork butt for $1.79 per pound. Price per taco if you grind your own pork: 20 cents per taco. Price per person allowing 4 tacos: $0.80 per person. Price per batch $3.18. If you grind your own pork shoulder, you won’t need to add lard to the chorizo mix because pork shoulder has plenty of fat.
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- I’ve been using this cheap food processor for more than 10 years. It grinds meats easily.
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Note to readers: I don’t use pop-up ads or video ads, I don’t do sponsored posts, and I don’t want your email! I do use affiliate links to run All Day Mom. For Amazon links, your price is the same and I receive a commission from Amazon on any items you purchase when you shop at Amazon through my link. For other affiliate links (banks, credit cards, Disney tickets, etc.), you get a nice bonus and I receive a commission.
Earn a $300 statement credit when you spend $3,000 in 6 months on a new American Express Blue Cash Preferred credit card: Apply for an American Express Card for the $300 bonus with my link here. Amex Blue Cash Preferred gives you 6% cashback at the grocery store, and 3% cashback on gas.
More easy ways to use chorizo:
- For chorizo and eggs, mix 1 oz browned chorizo for every two eggs, and scramble in butter. Don’t add salt as the chorizo is salty.
- Or, fry eggs and top with the browned chorizo and salsa.
- For chorizo egg burritos, scramble 1 oz browned chorizo for every two eggs, mix with fried potatoes, onions, pico de gallo, etc. and roll mixture in large flour tortillas.
Go here to get my printable homemade Mexican chorizo recipe.
