Simple ingredients, but one of my most favorite combinations!
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.
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.
I rarely ever deep fry my corn tortillas anymore for crispy tacos. Simply brushing the tortillas with oil and cooking them on the comal or griddle will yield a crispy taco.