Ingredients
2 teaspoons canola oil1 small onion, chopped1 poblano pepper, seeded and chopped1 pound fresh chorizo, casings removed16 mini flour tortillasOptional: Fresh cilantro, sliced radishes, sliced jalapeno, lime wedges and salsa
Preparation
In a large skillet, heat oil over medium-high heat. Add onion and poblano; cook and stir until tender, 5-7 minutes. Add chorizo; cook, breaking into small crumbles, until fully cooked and starting to char and crisp, 12-15 minutes. Drain. Serve on warm tortillas. If desired, serve with toppings.
