Cook chorizo in a cast iron pan until it's fully cooked.
Roast tomatoes over the fire and add them to a molcajete with garlic, chili piquin, OG seasoning, and salt. Mash everything together to make salsa.
Add grated Oaxaca cheese to the cooked chorizo and cover with a lid until the cheese is melted.
Spread traditional on top of the melted cheese and chorizo mixture.
Serve with fresh corn tortillas and top with the homemade salsa. Enjoy!
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