Ingredients
140 g uncooked chorizo sausage
240 g chopped white onion
1 small fresh serrano chile pepper, finely chopped
15 ml vegetable oil (optional)
1.25 ml kosher salt
360 g shredded Chihuahua or Monterey Jack cheese
Assorted toppers such as pico de gallo, avocado, cilantro, and sliced radishes
16 soft corn or flour tortillas, warmed
Directions
Step 1
Preheat the oven to 200°C (400°F). Gather all the ingredients.
Step 2
In an 8-inch cast-iron skillet, brown the chorizo over medium heat for 5 to 7 minutes.
Step 3
Use a slotted spoon to transfer the chorizo to a paper-towel lined plate to drain. In the same skillet, add oil if needed and cook the onion and chile pepper until softened, which takes about 5 to 8 minutes. Season with salt.
Step 4
Stir in all but 30 ml of the chorizo and sprinkle with Chihuahua cheese.
Step 5
Bake in the preheated oven until the cheese melts and bubbles, for about 8 to 10 minutes. If desired, broil 10 to 12 cm from the heat for 1 to 2 minutes or until the top is beginning to blister.
Step 6
Top with the reserved chorizo and desired toppers. Serve with warm tortillas.