For the Filling

1. Heat a skillet over medium heat and add the oil.
2. Add in the potatoes and salt and cook until tender, for about 7 minutes.
3. Add the chorizo and cook for another 5 minutes, stirring frequently.

For the Salsa

1. Add the tomatoes and chiles de árbol to a pot with boiling water and cook for 5 minutes. Drain.
2. Peel the tomatoes and blend with remaining ingredients.
3. Add to a saucepan and heat.

For Plating

1. Heat a separate skillet over medium heat and add the oil.
2. Lightly fry the tortillas for a few seconds on each side, they should remain soft.
3. Coat them with the warm salsa and fill with the chorizo mixture.
4. Top with Tío Francisco Queso Fresco and Tío Francisco Crema Mexicana.