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Brown the chorizo in a nonstick large skillet over medium heat. Remove the chorizo with a slotted spoon and set aside in a prep bowl.
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Add the onions to the pan with a pinch of salt. Cook, stirring, until translucent and soft. Add the garlic and continue cooking for another few minutes.
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Add the mushrooms with another pinch of salt. Cook until all of the liquid has cooked out and evaporated from the mushrooms.
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Add the cauliflower and sprinkle with salt. Add the cooked chorizo back into the pan, along with any accumulated juices. Toss a tablespoon or 2 of water into the pan and cover. Reduce the heat to medium low.
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Let the dish cook for 10 minutes, and then check to see if the cauliflower has cooked through (it will depend on the floret sizes--be sure to check a large piece). If not, replace the lid and check every 5 minutes.
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When the cauliflower is crisp tender, serve the filling inside of warm corn tortillas. Crumble chopped cilantro and queso fresco over the filling. Drizzle with hot sauce if desired. Eat immediately.