Remove Chorizo from casing. Heat olive oil in a large, heavy bottom fry pan. Brown Chorizo on one side, flip.
1 lb fresh chorizo, 1 splash olive oil
Add onions and garlic. Cook, breaking up chorizo as you go, stirring often until the second side of chorizo is browned and onions and garlic are tender.
2 cloves finely chopped garlic, 1/2 onion
Heat tortillas in your preferred method. We like to add oil to a small fry pan on high heat. When oil is very hot, place corn tortilla carefully in pan just until first side is softened. Turn. Fry until desired crispness. Repeat, (two per serving) Drain on paper towel and cover with another piece of paper towel to keep warm.
12 corn tortillas
Fill tortillas with chorizo, lettuce, tomatoes, cheese, sour cream, salsa and any additional toppings you choose.
2 cups shredded lettuce, 1-2 cups diced tomatoes, 1/2 lb grated cheddar cheese, Salsa of your choice, Frijoles Refritos, Any additional toppings you want
Leftovers can be refrigerated for 3-4 days.Reheat in microwave until hot.Suggested Garnishes;