- 1 pound Chorizo sausage, removed from the casings and crumbled
- 1/2 cup chopped yellow onions
- 1 teaspoon garlic
- 2 tablespoons chopped fresh cilantro
- 8 corn tortillas
- OPTIONAL ADDITIONAL FILLINGS/ACCOMPANIMENTS:
- Pico de Gallo
- Roast corn
- Grated Peppered Monterey Jack or Mexican Queso Blanco cheese
- Have a large skillet heated over medium-high heat.
- Add the sausage and cook until brown and the fat is rendered, about 5 minutes. Add the onions and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds. Remove from the heat and stir in the cilantro.
- Over a hot grill or in a clean skillet over high heat, heat the tortillas until warmed through and pliable.
- Divide the sausage filling among the warm tortillas and serve with pico de gallo, guacamole, roasted corn and grated cheese.
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