Directions

• In a large skillet, preheat oil to medium for a minute. Add the onion, garlic and serrano. Season lightly with salt and pepper. Saute for 5 minutes. Add the tomatoes and cook for another 5 minutes.
• Add the chorizo. Using a wooden spoon break chorizo down and cook for 6-7 minutes. Mix in the beans and stir well to combine. Mix in the spices and continue cooking at a low simmer for 7-8 minutes. If mixture is too dry, add a splash of water. Cover and set aside.
• Brush corn tortillas on both sides with oil. Preheat a large comal or griddle to medium heat for 4-5 minutes. Place tortillas on comal and cook for 30 seconds and then flip over. After another 20 seconds, fold the tortillas into a taco shape. Continue cooking until desired crispiness. If you want them extra crispy, you could add more oil onto the comal or you can deep fry the tortillas.
• To each taco shell spoon in some chorizo/bean filling. Garnish with lettuce, onion, queso, crema, salsa and radishes. Serve with chiles en escabeche. Yields up to 10 tacos. Garnish with lettuce, crema, queso, salsa and radishes. Enjoy with some pickled jalapeños on the side.