Cook chorizo in a skillet, using a wooden spoon to break up the meat. Remove chorizo and set aside on a paper towel-lined plate to allow the excess grease to drain.
1
Heat a corn tortilla in the microwave just until it's pliable, about 10 seconds, depending on the microwave. Using a pastry brush to coat the corn tortillas with a layer of olive oil.
2
Add chorizo and cheese to half of the tortilla. Fold the other side of the tortilla on top, gently pressing to adhere the tortillas to the chorizo mixture.
3
Place tacos on a large baking sheet. Bake until the tacos start to brown on bottom. Flip and bake until the other side browns and the cheese melts.
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