Chorizo Tacos

Finely dice the white onion and place it in a small bowl.

Roughly chop the cilantro and place it in another bowl.

Cut the limes into wedges for serving.

If using, crumble the cotija cheese.

Heat a large, heavy-bottomed skillet (cast iron is great) over medium-high heat. Add the vegetable oil.

Remove the chorizo from its casing and add it to the hot skillet.

Use a spatula or wooden spoon to break the chorizo into small crumbles as it cooks.

Cook for 8-10 minutes, stirring occasionally, until the chorizo is deeply browned, slightly crispy, and cooked through (internal temperature of 160°F / 71°C).

Carefully tilt the skillet and use a spoon to remove most of the rendered orange grease, leaving about a tablespoon in the pan for flavor. Season with a pinch of salt, if needed.

While the chorizo is cooking, heat a separate dry skillet or comal over medium-high heat.

Place tortillas on the hot surface, one or two at a time, and warm for 30-60 seconds per side until they are soft, pliable, and have a few light brown spots.

As they are done, stack the warm tortillas and wrap them in a clean kitchen towel or place them in a tortilla warmer to keep them steamy and soft.

To assemble each taco, lay a warm tortilla flat (or double up for extra strength).

Spoon a generous amount of the hot chorizo onto the tortilla.

Top with a sprinkle of diced white onion, chopped cilantro, and a pinch of cotija cheese (if using).

Serve immediately with lime wedges on the side for squeezing over the top just before eating.