Chorizo Frita Recipe

Prepare chorizo

Remove chorizo from casings (if in links) by snipping and squeezing the meat into a bowl. Break up large pieces with a fork so the meat cooks evenly.

Heat pan

Place a large cast-iron or heavy skillet over medium-high heat. Add neutral oil and melt the butter into it. Heat until shimmering but not smoking (about 1–2 minutes).

Cook aromatics

Add the finely chopped onion and cook, stirring occasionally, until translucent and just beginning to brown around the edges, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the chorizo

Add the crumbled chorizo to the pan. Spread into an even layer and allow to brown undisturbed for 2–3 minutes, then stir and continue cooking, breaking up any clumps, until fully cooked and nicely browned, about 6–8 minutes total.

Season and finish

Sprinkle smoked paprika, ground cumin, salt, and black pepper over the chorizo. Stir to combine and cook another 1–2 minutes to bloom the spices. Remove from heat and stir in fresh lime juice and chopped cilantro.

Warm tortillas: Heat tortillas directly over a gas flame or in a dry skillet for 20–30 seconds per side until pliable and slightly charred.

Assemble tacos: Spoon 2–3 tablespoons of the hot chorizo mixture into each warm tortilla. Top with pickled red onions, a sprinkle of crumbled queso, and a drizzle of hot sauce or salsa verde. Serve with lime wedges on the side.

Alternate serving (frita style): For a plated frita-style presentation, heap the chorizo on a warm plate, top with pickled onions, queso, cilantro and serve with lime wedges and tortillas on the side for scooping.

Pairing note: This savory, slightly spicy chorizo pairs well with Tequila Ginger-Lime, a Frita Mojito, a cold lager such as Dos Equis, or tropical batidos (coconut or passionfruit) as suggested.