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.