Southwest Recipe

Peel and finely dice the onion to measure 1 cup (about one small onion). Clean mushrooms with a damp towel and slice to make 1 cup. Remove seeds from the jalapeño (leave seeds if you prefer more heat) and finely mince. Roughly chop cilantro to make 1/4 cup. Halve and slice the avocado right before serving and cut the lime into wedges.

Sauté aromatics

Heat a large skillet over medium heat. Add 1 teaspoon oil. When hot, add the diced onion and sauté 3–4 minutes until beginning to soften and turn translucent.

Add mushrooms and jalapeño

Add the sliced mushrooms and minced jalapeño to the skillet. Cook 4–5 minutes, stirring occasionally, until mushrooms release moisture and start to brown. Season with 1/4 teaspoon black pepper and continue cooking until most moisture evaporates.

Cook chorizo

Push vegetables to the side and add the pork chorizo (loose) to the pan in an even layer. Break up with a spatula and cook 5–7 minutes, stirring, until the chorizo is fully cooked through and browned. Mix with the vegetables.

Season and finish

Sprinkle 1/2 teaspoon salt and 1/2 teaspoon ground cumin over the mixture. Stir to combine and cook another 1–2 minutes to let flavors meld. Remove from heat and stir in the chopped cilantro (reserve a pinch for garnish). Taste and adjust salt or jalapeño heat if needed.

Warm the tortillas just before serving: heat a clean skillet over medium-high heat and lightly brush each side of a tortilla with butter or oil, then warm 20–30 seconds per side until pliable and slightly charred spots appear. Keep wrapped in a clean towel to stay warm.

Divide the chorizo mixture evenly among the warmed tortillas (about 2 tablespoons chorizo mixture per small taco if making 8). Top each with shredded cheddar (about 2 tablespoons per tortilla) so it melts slightly from the hot filling.

Add sliced avocado on top (2–3 thin slices per taco) and a squeeze of lime. Garnish with remaining cilantro. Serve immediately while warm.