Chorizo is a fresh or cured sausage that originated in Spain.
Today you can find it all over the Americas. In some of the better grocery stores you can find the cured version, which is fine if you are making paella, but if you want to make the best taco you have ever had, you've got to find it freshly made.
La Nortena on Porter Avenue in Biloxi makes their own (if you know of another source, please let me know).
For that killer taco, use yellow corn tortillas or soft flour tortillas, whichever you prefer. Sauté the chorizo out of the casing, along with onions, bell pepper and garlic, which are the core of the taco, but it also needs a fresh touch to finish it off.
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Make a fresh tomato pico de gallo, or salsa if you prefer, and (please, nothing from a jar or can) make sure not to forget the lime. If you put this together correctly you are going to enjoy a taco that you will never forget. If you want to add a nice zing, add some goat cheese.
6-8 tortillas of your choice
1 pound fresh chorizo
1 cup chopped red onion
1 chopped bell pepper
2-3 cloves minced garlic
Pico de gallo
Prepare using the instructions above. Serve at once, along with as cold, locally brewed beer.