Chorizo Tacos

In a large skillet, heat the canola oil over medium-high heat. Add the chorizo and chopped chipotle pepper. Cook, breaking the chorizo into small crumbles until fully cooked and starting to char and crisp, 12 to 15 minutes. Drain off any excess fat. Editor's Tip: Letting the chorizo get a little crispy adds great texture and flavor. Don't stir too much toward the end so you get those golden bits.

Serve the chorizo on warm tortillas. Editor's Tip: Warming the tortillas is key. Warm them in a skillet on the stovetop, or cover them with a damp paper towel and zap them in the microwave. Keep the tortillas warm in a towel-lined bowl or in a tortilla warmer to avoid sad, stiff taco shells halfway through dinner. Add onions and cilantro. If desired, serve with additional toppings.