Instructions

• Heat a medium saucepan over medium heat and add 1 tablespoon unsalted butter. When the butter is melted, add 2 cloves garlic, minced, and cook, stirring, about 60 seconds until fragrant. Add 1/8 teaspoon salt and 1/8 teaspoon pepper and stir to combine.
• Slowly stream in 1 cup of the half and half while whisking constantly.
• In a small bowl, whisk together the remaining 1/2 cup half and half and 1 tablespoon cornstarch until smooth and lump-free. Stir this slurry into the saucepan and cook, whisking, about 1 minute, until the mixture thickens. Reduce the heat to low.
• Add the grated cheeses—16 ounces sharp white cheddar and 8 ounces Monterey Jack—a small handful at a time, stirring after each addition until fully melted and the sauce is smooth. Keep the queso warm over the lowest heat, stirring occasionally.
• Meanwhile, heat a large skillet over medium heat. Add 1 pound chorizo and cook, breaking it apart with a wooden spoon and stirring often, until browned and cooked through, about 6 to 8 minutes. Transfer the cooked chorizo to a bowl and set aside.
• In a small bowl, combine 1/2 sweet onion, diced, 1/4 cup chopped fresh cilantro, the juice of 1 lime, and 1/4 teaspoon salt. Stir to combine and set aside.
• Warm the 84-inch flour or corn tortillas briefly until pliable. To assemble each taco: spread a few tablespoons of the queso on one warmed flour or corn tortilla, wrap that tortilla around one hard-shell corn tortilla, fill the hard shell with crumbled chorizo, and top with the onion–cilantro mixture.
• Repeat assembly with the remaining tortillas and ingredients. Serve immediately with any remaining queso on the side.