Boil the potatoes and tomatoes. Place the chorizo in a skillet (no need to add oil). Once it's well cooked and crumbled, add the potatoes and mash everything together. Add a little salt and pepper—chorizo is already well seasoned, so you don't need much more.

Fill warm, freshly made tortillas with the filling, roll them up, and secure with a toothpick. Fry in hot oil until golden and crispy, then drain on paper towels.

Blend the peeled tomatoes, onion, garlic, and salt. Once blended, add a pinch of dried oregano. Slice the lettuce, tomato, and onion. Once everything is ready, assemble your dish.