Pork Chorizo

• 1 1/2 pounds Mexican pork chorizo, links or bulk
• 1 teaspoon ground cumin
• 1/4 teaspoon dried Mexican oregano, ground (page 161)
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup grated smoked Cheddar cheese
• 3/4 cup grated asadero cheese (page 151)
• 12 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving
• Garnish: Avocado cubes and roasted strips of poblano chiles

1. If the chorizo is in links, slit open the casings, remove the filling, and break it up with your hands.
2. Bulk chorizo is ready to use.
3. In a large, heavy skillet, over medium heat, add the chorizo, cumin, oregano, and black pepper and cook until the sausage renders its fat and is cooked through, about 8 minutes.
4. Remove from the heat and strain off any grease.
5. Mix the cheeses together and sprinkle over the chorizo.
6. Serve immediately or keep warm in the pan until ready to serve.
7. To serve, lay the tortillas side by side, open face and overlapping on a platter.
8. Divide the filling equally between the tortillas and top with garnish and salsa.
9. Grab, fold, and eat right away.
10. Or build your own taco: lay a tortilla, open face, in one hand.
11. Spoon on some filling, top with garnish and salsa, fold, and eat right away.

pork chorizo, ground cumin, oregano, freshly ground black pepper, cheddar cheese, asadero cheese, corn tortillas, chiles

Taken from www.epicurious.com/recipes/food/views/pork-chorizo-394001 (may not work)