Dirty Chorizo Steak Tacos

Dirty Chorizo Steak Taco is ready to eat!

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These tasty tacos with just the right amount of char from the coals were inspired by a viral video that got my taste buds fired up just in time for Cinco de Mayo.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch

Cuisine: American, Mexican

Servings: people

Author: Derek Wolf

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!

Notes

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.

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