16 ounces Mexican chorizo (Spanish chorizo is VERY different)
1 1/2 cups shredded mexican-blend cheese
1 medium tomato, chopped
1/4 white onion, diced
1/4 cup chopped cilantro
Mexican crema (or sour cream), for topping (optional)
1. Preheat skillet over medium heat. Remove chorizo from casings and cook thoroughly, stirring occasionally, until it’s starting to brown and deepen in color (about 10 minutes).
2. Turn off heat, sprinkle all over with cheese. Cover and allow to sit until cheese is melted, about 5 minutes. (Alternatively you can put it under a broiler).
3. Top with tomato, onion and cilantro. Serve immediately with warm tortillas or tortilla chips.