These Dirty Chorizo Steak Tacos came about after I watched a viral video of an LA spot making tacos exactly like you’re about to see here. After it got my taste buds fired up, I had to try it out for Cinco de Mayo. Worth the hype doesn’t begin to cover it.
So freakin’ delicious!
Here’s the quick and dirty (pun intended!) rundown of the recipe: Seasoned and seared skirt steak, crispy chorizo, fresh guacamole, lime crema, and warm tortillas charred carefully over the coals.
I didn’t know if Taco Tuesday could rise to a whole new level, but with an open flame and a little char, it sure can!
Table of Contents
- Why You’ll Love These Chorizo Tacos
- Do Dirty right
- Dirty Chorizo Steak Taco Ingredients Round-Up
- How to Make Dirty Chorizo Steak Tacos
- Pro Tip: Warm Your Tortillas First
- Taco Toppings and What to Serve
- Dirty Chorizo Steak Tacos Storage & Leftovers
- More epic taco recipes!
- FAQs for Dirty Chorizo Steak Tacos
- Flavor X Fire & FOOD X Fire
- Dirty Chorizo Steak Tacos Recipe
Why You’ll Love These Chorizo Tacos
First, it’s a simple recipe built on fresh ingredients. Fifteen minutes of cooking, and the guacamole and crema both come together in a bowl while the fire does its thing.
Second, the steak and chorizo combo is unreal. You get tender beef with real char plus crispy, spicy chorizo in every bite. Two kinds of taco meat is just better math.
Third, these are built for a crowd. Set everything out as a taco bar and let people build their own. Perfect for Cinco de Mayo, Taco Tuesday, or your next taco night.
Finally, you don’t need premium steaks here. Skirt is cheap, fast, and loaded with flavor, which is why skirt steak tacos are a staple at my house.
Apparently I’ve got a whole thing about throwing food directly onto hot coals. Zero regrets. For more, check out Dirty Shrimp Tacos, Dirty Steak Tacos, Smoky & Sweet Dirty Steak, and Dirty Lobster Tails with Hatch Chile Butter Sauce.
Do Dirty right
Dirty grilling means your food touches the fuel, so what’s in that charcoal matters.
Go with lump hardwood charcoal, not briquettes. I run Cowboy Hardwood Lump Charcoal for this. Lump is just carbonized wood, while briquettes are held together with binders, fillers, and sawdust. None of that belongs against your steak. Never use match-light charcoal either, since it’s pre-soaked in lighter fluid.
Then let the coals ash over completely. You want them glowing under a gray-white coat, not black and smoking. Fan the loose ash off right before the meat goes down.
Big chunky pieces are your friend too. They build a stable bed, while small pieces and dust just stick to your food.
Dirty Chorizo Steak Taco Ingredients Round-Up
- Steak & Chorizo – One whole skirt steak, ground chorizo, Cowboy Campfire Rub, and canola oil.
- Guacamole – Ripe avocados, finely diced red onion, chopped cilantro, fresh lime juice, and kosher salt.
- Lime Crema – Sour cream, mayonnaise, lime juice, and a little bit of water to thin it out.
- Tacos – Corn tortillas, plus chopped cilantro and red onion for garnish.
Skirt steak is the pick because it cooks in minutes and brings huge beef flavor. White onion works in place of red if that’s what you’ve got. For the tortillas, corn is the move here, though flour tortillas hold up fine if that’s your preference.
Grab Mexican chorizo, not the Spanish kind. Mexican chorizo is fresh chorizo, meaning it’s raw ground pork chorizo you cook like sausage. Spanish chorizo is cured and firm, so it won’t crisp up the same way.
Exact ingredient amounts are in the recipe card below. Now that we have everything ready and prepped to perfection, let’s dial this recipe in. Either skip to the recipe card or take a ride with me through the steps.
How to Make Dirty Chorizo Steak Tacos
Prep and Preheat
Preheat a medium-high heat fire, about 350 degrees F. Meanwhile, slather your steak in oil and season it generously with Cowboy Campfire Rub. A little extra black pepper never hurts.
Cook the Chorizo
Add a cast iron skillet over the fire. Then cook the chorizo until it’s done through and genuinely crispy, about 8-10 minutes.
Don’t rush this. The crispy bits are the whole point. If there’s a lot of rendered fat, drain some off onto a paper towel.
A frying pan on the stove works fine too if you’d rather not juggle two things over the fire.
Sear the Steak
Add your steak to the grill over high heat. Cook for 2-3 minutes on each side until it hits 120 degrees F internal for medium rare. That target temp gives you a pink center after resting. Thicker skirt might need 3-4 minutes per side, so go by the thermometer.
Let it rest for five minutes. Then slice against the grain, which is what actually makes the steak tender rather than chewy.
Make the Guacamole and Crema
In a bowl, mash together the avocados, red onion, cilantro, lime juice, and salt. Keep it chunky. A food processor will turn it into soup, so hands and a fork are better here.
In a separate bowl, whisk the sour cream, mayonnaise, and lime juice until smooth. Add water a splash at a time until it drizzles.
Build and Crisp
Load each warm tortilla with a handful of steak, a scoop of chorizo, guacamole, red onion, cilantro, and a drizzle of crema.
Now the optional last step. Lay the built tacos flat directly on the coals for about 30 seconds to crisp the tortilla. Watch them like a hawk, because they go from char to ash in a hurry. Pull them off and serve immediately. Cheers!
Pro Tip: Warm Your Tortillas First
Cold tortillas crack the second you fold them, and a cracked taco dumps your dinner on your shoes.
So warm them for 15-20 seconds a side right on the grates before you build. They’ll go soft and pliable. Then stack them in a clean towel to hold the heat while you work.
If you’re doing the crispy version, the warming step still matters. A warm tortilla crisps evenly, while a cold one burns in spots.
Taco Toppings and What to Serve
The build above is great, but these tacos take favorite toppings well. Pico de gallo, salsa verde, or your hot sauce of choice all work. Crumbled queso fresco or cotija cheese adds a salty hit, and cheddar cheese is fine if that’s what’s in the fridge.
Keep lime wedges on the table. That’s non-negotiable.
For sides, go with refried beans, Mexican rice, charro beans, or chips and salsa. A cold Mexican lager is the right drink, and a margarita is a great way to go for a party.
Dirty Chorizo Steak Tacos Storage & Leftovers
Store the steak, chorizo, and crema in separate containers. An airtight container keeps everything good for 3 days.
Guacamole is best fresh, since it browns fast. Press plastic wrap right onto the surface to slow it down.
To reheat, sear the steak slices quickly in a hot pan so they don’t overcook. The chorizo crisps right back up in a skillet.
More epic taco recipes!
FAQs for Dirty Chorizo Steak Tacos
Sure. Flank, flap meat, or even seasoned ground beef all work as taco filling. Chorizo does a lot of the heavy lifting either way.
Stir more chili powder or chipotle peppers in adobo into the crema, or add a diced poblano pepper to the chorizo while it cooks. Both are excellent.
Because the food goes straight onto the coals. Street vendors and Mexican restaurants have been cooking over open fire forever, and this is just a version of that. Make them, then share them on your favorite social network and tag me.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Dirty Chorizo Steak Tacos
Ingredients
Steak & Chorizo:
- 1 Whole Skirt Steak
- 1 lb Ground Chorizo
- 2 tbsp Cowboy Campfire Rub
- 1 tbsp Canola Oil
Guacamole:
- 5-6 Ripe Avocados removed from shell
- ½ cup Red Onions finely diced
- ½ cup Chopped Cilantro
- 3-4 medium Limes juiced
- Kosher Salt to taste
Lime Crema:
- ½ cup Sour Cream
- ½ cup Mayonnaise
- 2 tbsp Lime Juice
- Water to desired consistency
Tacos:
- 10-12 Corn Tortillas
- Chopped Cilantro garnish
- Chopped Red Onion garnish
Instructions
- Preheat a medium high heat fire (about 350F).
- Slather your steak in oil and cowboy butter rub.
- Add a cast iron skillet over the fire and cook the chorizo till done through and crispy.
- Add your steak to the grill to cook for 2-3 minutes on each side until 120F internal for medium rare.
- In a bowl, mix together the guacamole and set to the side.
- In a bowl, mix the lime crema until smooth.
- Serve the taco with a tortilla, handful of steak, chorizo, guacamole, red onion + cilantro, and crema sauce.
- (Optional): Add your tacos back to the coals laying flat to get the tortilla slightly crispy. Pull off after 30 seconds and enjoy!
