Why It Works Fresh Mexican chorizo brings warm spice and vinegar for rich, well-balanced flavor. Browning the sausage until crisp and charred builds better flavor and texture. Using just one skillet keeps prep simple and helps you make quick, no-fuss tacos. As a lover of all things juicy-with-crisp-edges-wrapped-in-a-carb, tacos are high on my list of greatest-form-of-food-ever. Actually, I take that back. I don't love  all  things juicy-with-crisp-edges-wrapped-in-a-carb, but I do love all things juicy-with-crisp-edges-wrapped-in-a-carb-when-executed-perfectly, which severely limits the pool. Take your average New York taqueria, for instance. Unless I've been there a few times before or I'm going on trusted intel, it's a total crapshoot. Are those carnitas going to be juicy and crisp, or dry and stringy? Does the beef tongue get turned over fast enough that it tastes like the beefiest of beefs, as it should, or will it have that slightly warmed-over, too-long-in-the-freezer funk to it?…