Chorizo and red onion taco filling

Heat a skillet over medium. Split the chorizo casing and squeeze the meat out into the skillet; it renders its fat quickly.

Thickly slice a red onion and add it, for crunch.

Cook about ten minutes, until the chorizo is done and the onion soft, sweet and browning.

Toast tortillas directly over the burner and fill with the chorizo and onions.