📖 Instructions

1. First things first, prep your serrano peppers! Carefully slice them lengthwise, removing the seeds and membranes for less heat if desired (but for the full experience, embrace the fiery goodness!). Finely chop the peppers. My tip? Use a good chef's knife, it makes all the difference.
2. Next, let's tackle the chorizo. Remove it from its casing and crumble it into a large skillet over medium heat. Cook it until it's nicely browned and slightly crispy, about 8-10 minutes. You'll know it's ready when you hear that satisfying sizzle and it's rendered a bit of its fat.
3. Now, for the onions and garlic. Finely chop them and add them to the skillet with the chorizo. Cook until softened and fragrant, about 3-5 minutes. Don't let them burn; you want to coax out their sweetness.
4. Time for the star of the show: the serrano peppers! Add the chopped serranos to the skillet. Cook for another minute or two, letting them infuse their flavor into the chorizo mixture. This is where the magic happens!
5. In a separate bowl, combine the crumbled queso fresco, chopped cilantro, and a squeeze of fresh lime juice. Gently mix everything together. It's like a little party in a bowl! And so delicious!
6. Warm your tortillas. You can do this in a dry skillet, on a comal, or even in the microwave. Just be careful not to burn them. A slightly warm tortilla is perfect.
7. Now for assembly! Fill each warmed tortilla with the chorizo and serrano mixture. Top generously with the queso fresco, cilantro, and lime mixture. Add a sprinkle of more cilantro if you're feeling fancy.
8. Serve immediately and enjoy! You've earned it. These tacos are best enjoyed fresh and hot. Trust me, the flavors are explosive!