1-2Limes, cut into squeeze-ready sections (optional, garnish)
Bring a skillet to medium heat. Add the chorizo to the skillet and break into small pieces with a wooden spoon.
Cook the chorizo for 7-8 minutes, stirring frequently until fully cooked. Remove from heat and set aside.
Heat up your corn tortillas. Electric stoves: Heat tortillas in a large skillet for 30 seconds to 1 minute per side. Repeat this process until all of the tortillas have been heated.Gas stoves: Turn burner to medium heat. Heat tortillas over the open flame, using tongs to flip every few seconds until the perfect char is achieved. I find this takes around 30-45 seconds per tortilla.
Assemble the tacos. Put 2-3 ounces of chorizo per tortilla (feel free to double up the tortillas if you prefer), then top with onion, cilantro (or parsley), salsa (or crema), jalapenos, and queso fresco (or feta).
Serve with lime wedges.
1 chorizo link makes 3-4 street-size tacos.Sometimes I like to double up my corn tortillas for maximum strength. I got away with using one tortilla per taco, but feel free to double up if you prefer.