Tonight you have a bag of masa harina, which is nixtamalized corn flour that cooks into tender tortillas in minutes. This is the evening to build them into tacos with chorizo and whatever greens you can find, turning shelf into supper with hardly an onion chopped.

Serves 2. 25 minutes, 20 at the stove.

About 210 calories a serving, 8 g protein, 14 g carbohydrate, 16 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Stir 1 cup masa harina with 3/4 cup warm water and 1 teaspoon salt until a soft dough forms, pliable but not wet; let it rest while you cook the filling.
2. Sauté 1 small onion, chopped, in 1 tablespoon oil over medium heat until soft, about 3 minutes. Crumble 6 ounces chorizo into the pan and cook until brown, stirring often, about 5 minutes; season with salt and pepper to taste.5 min
3. While the chorizo cooks, heat a cast iron skillet or griddle over medium-high heat with 1 tablespoon oil. Pinch off a piece of dough the size of a walnut, pat it between your palms into a thin round, and lay it on the hot skillet; cook until lightly browned and beginning to puff, about 1 minute per side. Stack the finished tortillas on a plate and cover with a towel.8 min
4. Continue making tortillas with the remaining dough, replacing them on the warm griddle as the first batch cooks; you should have eight to ten thin tortillas in about 8 minutes total.
5. Arrange 2 cups fresh greens on a platter or plate. Spoon the warm chorizo mixture into or alongside the tortillas, add the greens, and serve with lime if you have it.

Note Swap chorizo for ground pork mixed with cumin and chili powder. Leftover cooked tortillas keep in a towel at room temperature for a day; warm them briefly on a dry pan. Serve with a squeeze of lime and hot sauce on the side, or crumble a queso fresco over the top if you have it.