The picture above is carnita crispy tacos from Gordo's on College Ave in Berkeley. Many of us at Gracepoint love to eat there and these tacos are fairly easy to make. I listed instructions on making carnitas in a previous post. In this post, I'll show you how to make crispy tacos quick and cheap using one of my favorite Mexican sausages! [DISCLAIMER: these tacos are not necessarily healthy! Cook at your own discretion!]
- Prep time: 3-5 minutes
- Cook time: 10-30 minutes
- Difficulty: Easy
- Labor Intensity: Could do by yourself.
- 30 servings, adjust by 1.5x if your group tends to eat multiple servings.
- 12-15 lb Chorizo [$3.99 for a 3lb log at smart and final on international] You can also use ground beef, but it's not as tasty as chorizo.
- Corn tortillas [$3-4 for 90-pack at smart and final or costco]
- Sour cream [~$4]
- Guacamole (optional)
- Salsa (optional)
- 1-2 lbs Cheese [I like mozzarella, pepper jack....just about any kind, sliced or shredded. 1lb is about $3-$5 on sale]
- Total: about $30.00
- Stir fry chorizo in a pan or skillet as you would ground beef.
- Pour the chorizo into a bowl and set aside, you can drain excess oil if you like.
- Place a tortilla on the pan or skillet with a small spoonful of oil and on medium/low heat.
- Place some cheese on the tortilla and when it melts, add a few spoonfuls of meat
- Transfer the taco to a plate and add sour cream/guacamole/salsa....etc
- Add another small spoonful of oil and new tortilla to the pan.
Tom's Tips and Tricks_______________
On a large skillet, you can fry 3 tortillas at a time. I would utilize all 4 burners if possible. That way you can crank out up to 12 tacos every 3 minutes.
Gordos dips the torilla in a pot of oil. You can do that as well, but I think you can use less and just add a small spoonful.
You can prep everything and bring an electric skillet to the dining room and cook these tacos on the dining table as you eat.
Be careful the tortilla doesn't burn. Turn down heat as necessary.