Chorizo Tacos

This is quick, easy, and totally impressive when you do home-made tortillas.

With a fork, mix a little flour, a pinch of salt, and a pinch of baking powder, drizzling water until you get a nice dough consistency. Knead with flour, divide, and roll thinly into discs.

Fire up two pans, one for the filling, one for the home-made tortillas.

In one pan, saute half a red onion with some oil, add a minced garlic clove, a mashed up dried chili pepper, and when all is soft, add some chorizo (I used vegetarian chorizo here).

Meanwhile, lay tortilla into the med/high pan (preferably a cast iron skillet) and occasionally shove it around to prevent sticking/burning. Watch carefully, turning when little puffs happen. repeat until tortillas are ready.

While tortillas are toasting, chop cilantro, cherry tomatoes, and a little fresh onion, mix with a little salt and a squirt of fresh lime juice.

Assemble & devour.