• Cut the tomatoes in half and remove the stem. Place tomatoes and serrano peppers in a pot and cover with water. Boil until tomatoes are nicely soft. Set aside.
• Crumble the queso fresco and combine in a bowl with the diced onion. Set aside.
• Place cooked tomatoes and chilies, garlic, and 1 cup of water in a blender. Blend until smooth.
• In a deep pan, add the chorizo and cook for 2 minutes over medium heat, breaking it with the back of a spoon to help release its own fat.
• Stir in the sliced onion and cook everything for 8-10 minutes until the chorizo is slightly crispy and the onion is soft. Remove half of the mixture and set aside.
• Pour in the tomato sauce and mix to combine. Season with salt to taste and bring to a boil. Cook until the sauce thickens a little bit.

Assemble

• Take a warm corn tortilla and dip it into the chorizo sauce, coating it well but not letting it soak too long. Fold it in half while still in the sauce, then transfer it to a plate.
• Repeat until you have three enchorizadas per serving. Drizzle more chorizo sauce on top.
• Garnish with crumbled queso fresco, diced onion, and the crispy chorizo and onion you set aside. Serve immediately while warm and saucy.