Ingredients with Measurements:
- 1 can of garbanzo beans, drained and rinsed
- 1/2 lb chorizo, casing removed
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 8-10 corn tortillas
- Optional toppings: diced avocado, chopped cilantro, crumbled queso fresco, lime wedges
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Heat a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.
2. Add the onion and garlic to the skillet and cook until softened, about 3-5 minutes.
3. Add the garbanzo beans, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes until the beans are heated through.
4. Warm the tortillas in a separate skillet or in the microwave.
5. Assemble the tacos by spooning the garbanzo bean and chorizo mixture onto each tortilla. Top with any desired toppings.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes 8-10 tacos
Nutritional information:
- Calories per serving: 250
- Fat: 12g
- Carbohydrates: 23g
- Protein: 12g
- Fiber: 5g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for chorizo.
- Black beans can be substituted for garbanzo beans.
Variations:
- Add diced tomatoes or salsa to the taco filling.
- Use flour tortillas instead of corn tortillas.
- Top with sour cream or hot sauce.
Tips and tricks:
- Make sure to remove the casing from the chorizo before cooking.
- If the taco filling is too dry, add a splash of chicken or vegetable broth to the skillet.
Storage instructions:
- Store any leftover taco filling in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the taco filling in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the tacos on a platter with the toppings arranged around them.
Garnishes:
- Diced avocado, chopped cilantro, crumbled queso fresco, lime wedges
Pairings:
- Serve with a side of Spanish rice and a margarita.
Suggested side dishes:
- Spanish rice, black beans, or a side salad.
Troubleshooting advice:
- If the taco filling is too dry, add a splash of chicken or vegetable broth to the skillet.
Food safety advice:
- Make sure to cook the chorizo until it is browned and cooked through to prevent any foodborne illness.
Food history:
- Tacos originated in Mexico and have been a popular dish in the United States since the early 1900s.
Flavor profiles:
- Spicy, savory, and slightly smoky.
Serving suggestions:
- Serve the tacos with a side of Spanish rice and a margarita.
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Region: Mexican