I just made a chorizo & cheese burrito yesterday. Garnished with chopped up tomato, onion & cilantro.. few drops of concentrated lime juice and a few drops of Tapatio.. mmm mm mmm.
Fry up the chorizo like you would ground beef for a beef taco. It should of came fresh.
I actually have a jar of chorizo spices premade that I mix into ground pork.. can do this on the fly.. I just weigh the pork and multiply the grams by 10.2% then add that many grams in chorizo spices. Then add like 6.2% in apple cider vinegar and 3.5% in water. Doing the same for my breakfast sausage and hot italian sausages (i.e. big jar of the spices premade).. makes it so much easier.
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM