Adapted from Tex Mex: Traditions, Innovations, and Comfort Foods from Both Sides of the Border by Ford Fry and Jessica Dupuy, Clarkson Potter, 2019.
6 ounces Mexican chorizo, crumbled
8 ounces Chihuahua cheese, shredded
4 ounces Monterey Jack cheese, shredded
4 ounces Oaxaca cheese, shredded
1 teaspoon dried Mexican oregano
(6-inch) flour or corn tortillas, for serving
Place a rack 6 to 8 inches from the heat source and preheat oven to broil. In a medium sauté pan over medium heat, cook chorizo, stirring, until lightly browned and cooked through, 5 to 6 minutes. Using a slotted spoon, transfer the chorizo to a paper-towel-lined plate to drain.
In a medium bowl, combine the chorizo, all the cheeses, and the oregano and toss to combine. Transfer the mixture to a shallow ovenproof baking dish. Broil until the cheese is bubbling and golden brown on top, 4 to 5 minutes. Serve immediately, dolloping a spoonful or two onto the center of a warm tortilla and rolling it up like a taco.