Yield: Makes 4 cups or 12-15 tacos
These are easy and satisfying tacos for any time of day, including breakfast. If you can’t find Mexican chorizo, which is fresh and uncured, substitute cured Spanish chorizo, but you’ll need to finely chop it and sauté it in a little oil.
This recipe is excerpted from Just Tacos: 100 Delicious Recipes for Breakfast, Lunch, and Dinner.
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Yeah, this was gud. Have to have the guacamole!
Delicious and easy. This is my favorite taco recipe, and cheap as well. The guacamole is what does it for me (though I remove the seeds since the chorizo is plenty of spice for me). A weeknight staple here.
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