Grilled Chorizo Tacos (Illinois Style) | Arteflame

Introduction

Close your eyes and imagine the intoxicating aroma of Mexican chorizo sputtering on a hot griddle, the rendered fat turning a vibrant orange hue. These tacos aren't just dinner; they're a transportive experience, reminiscent of bustling street corners where the hiss of the plancha promises the perfect bite. The texture is key here—the meat crisps up beautifully in its own juices, creating a mouthfeel that is equal parts juicy and crunchy, perfect for a lively summer evening or a cozy spice-filled night in.

Why This Recipe Works

What makes this dish a permanent fixture in my backyard rotation is how effortlessly it utilizes the Arteflame grill. The flat-top design means you don’t lose any of that flavorful meat to the fire. Instead, the chorizo fries in its own fat, which you then use to warm the tortillas—a technique known as 'la copia' by taqueros. It’s a messy, glorious, and incredibly fast meal that feeds a crowd with minimal fuss.

Tips for Success

• Embrace the Grease: Don't wipe the grill clean between steps! That residual spicy oil is 'liquid gold' for heating your corn tortillas, infusing them with flavor.
• Control the Char: Move the chorizo to the cooler outer ring once cooked to keep it warm without drying it out while you prep the shells.

Substitutions

If you want to keep this vegetarian, soy chorizo grills up surprisingly well and mimics the texture perfectly. While corn tortillas are traditional, you can swap them for flour tortillas, but watch them closely as they toast much faster on the high heat!

Ingredients

• 1 lb Mexican Chorizo (fresh, uncooked, casings removed)
• 1 White Onion, finely diced
• 1 cup Fresh Cilantro, chopped
• 12 Corn Tortillas (white or yellow)
• 2 Limes, cut into wedges
• 1 cup Salsa Verde or Roja (your preference)
• 1 tbsp Vegetable Oil (for priming the grill)
• Salt and Pepper (to taste, though chorizo is usually well-seasoned)

Instructions

Step 1: Prepare Your Arteflame Grill

1. Start your fire and allow the Arteflame grill to heat up. You are looking for a medium-high heat on the center cooktop and a medium heat on the outer edges.
2. Once the grill is hot, lightly oil the surface where you plan to cook the meat to ensure a non-stick surface, although the fat from the chorizo will eventually take over.

Step 2: Grill the Chorizo

1. Place the loose chorizo meat directly onto the hot flat-top surface.
2. Use a spatula to break the meat apart as it cooks. Spread it out to increase surface area contact with the hot steel.
3. Cook for about 8 to 10 minutes, stirring occasionally, until the chorizo is fully cooked through and has developed a nice, crispy char on the edges.
4. Move the cooked chorizo to the cooler outer edge of the grill to keep warm while you prep the tortillas.

Step 3: Warm the Tortillas

1. Utilize the residual orange-hued oil left behind by the chorizo on the cooktop. This is liquid gold for flavor.
2. Place the corn tortillas directly into the rendered fat on the grill.
3. Heat the tortillas for about 30 to 45 seconds per side until they are pliable and slightly charred. This step prevents the tacos from breaking and adds an extra layer of flavor.

Step 4: Assembly and Serving

1. Stack two tortillas together for each taco (street style) or use single tortillas if preferred.
2. Generously spoon the crispy grilled chorizo onto the center of the tortillas.
3. Top immediately with diced white onion and fresh cilantro.
4. Serve with a wedge of lime and your favorite salsa on the side.

Tips

Mastering tacos on the Arteflame is all about heat management and utilizing the rendered fats. Mexican chorizo is naturally fatty, which is perfect for flat-top grilling. Do not drain this fat away; instead, use it to fry your onions or warm your tortillas. This technique, often used by street vendors, infuses the corn dough with the spices of the meat, creating a cohesive flavor profile.

Another pro tip is to keep your toppings cold while the grill is hot. The contrast between the hot, savory meat and the cool, crisp onions and cilantro is essential to the mouthfeel of a street taco. If you find the chorizo is cooking too fast, simply slide it further toward the outer edge of the grill ring. The Arteflame’s heat zones allow you to keep components warm without overcooking or drying them out, ensuring every guest gets a hot taco.

Variations

While the classic street taco is hard to beat, the versatility of the Arteflame allows for delicious experimentation. You can easily bulk up this meal or change the flavor profile by adding just a few ingredients directly to the grill alongside the meat. These variations keep the menu exciting and allow you to cater to different dietary preferences or cravings without starting from scratch.

• Chorizo con Papas: Grill small diced potatoes until crispy and mix them into the chorizo for a hearty filler.
• Breakfast Tacos: Crack a few eggs onto the plancha and scramble them into the chorizo right before serving.
• Vampiros: Melt a layer of Oaxaca cheese or Monterey Jack on the tortilla until crispy before adding the meat.
• Surf and Turf: Add grilled shrimp seasoned with chili lime salt for a coastal twist.
• Spicy Kick: Grill jalapeños or serrano peppers alongside the onions for extra heat.

Best pairings

To round out this fiesta, you need beverages and sides that can stand up to the rich, spicy oils of the chorizo. The acidity of a cold drink is the perfect palate cleanser between bites. Mexican lagers are a classic choice; serve them ice-cold with a lime wedge pushed into the bottle. Alternatively, a fresh Agave Margarita or a Paloma (grapefruit soda and tequila) offers a sweet and tart contrast to the savory tacos.

For side dishes, consider grilling seasoned corn on the cob (Elotes) directly on the Arteflame while the tacos cook. The smokiness of the corn pairs beautifully with the chorizo. A simple side of charro beans or a fresh cucumber and radish salad with lime juice can also add texture and freshness to the meal, preventing the richness of the meat from becoming overwhelming.

Conclusion

Grilling chorizo tacos on the Arteflame is a culinary adventure that rewards you with incredible flavor and a fun cooking experience. The combination of smoky, crispy meat and warm, fat-infused tortillas creates a dish that is authentic, satisfying, and incredibly social. It brings the vibrant energy of a taqueria straight to your home, allowing you to connect with friends and family over delicious food.

We hope this recipe inspires you to fire up the grill and try your hand at street-style cooking. The beauty of these tacos lies in their simplicity and the quality of the sear that only a high-heat grill can provide. So, gather your ingredients, prep your toppings, and get ready to enjoy the best tacos you have ever made, right in your own backyard.