Cook the ground chorizo in a hot skillet over medium high heat until nicely browned & cooked through, about 6-8 minutes. You can add minced onions to the mixture while it's cooking too (it's really good like this, but not necessary). Drain the chorizo once cooked.

Meanwhile, warm the corn tortillas. I like to cook mine in a hot skillet with a little vegetable oil (adding more oil when needed) for a few seconds on each side, then drain on paper towels or a wire rack lined bakers sheet. Alternative methods include cooking in an un-oiled skillet for a few seconds on each side, or wrapping a stack with damp paper towels & cooking in the microwave until warm, flipping the stack halfway through.

Top the warmed corn tortillas with the chorizo, shredded cheese, & chopped cilantro. I'm rather partial to also topping them with a little raw red onion. You can also garnish with other toppings such as salsa, black beans, guacamole, and/or hot sauce.

Fold in half, & enjoy!