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Ingredients
US|METRIC
4 SERVINGS
- fresh chorizo (1 lb Mexican style)
- 1 onion (medium, diced)
- 4 garlic cloves (minced)
- 10 oz. crimini mushrooms (sliced)
- 1 cauliflower (medium sized head of, broken into small bite-sized florets)
- salt (to taste)
- 16 corn tortillas (warm, depending on whether you prefer to use 1 or 2 tortillas per taco, I like 2, as pictured, but the rest of my family prefers 1)
- chopped fresh cilantro
- queso fresco (crumbled, I have used feta in the past satisfactorily)
- hot sauce (Mexican, choice, if desired)
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