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4 corn tortillas

Butter or ghee

Olive oil

1 15-oz can chickpeas, drained, rinsed

Kosher salt

Bittersweet smoked paprika

Sumak

Minced garlic

1 lime

¼ c plain whole milk Greek yogurt

8 sprigs cilantro

2 links fresh chorizo (about 8 oz total)

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1. Place tortillas on a sheet pan in a cold oven. Set a timer for 15 minutes and heat oven to 425°. When the timer goes off, remove tortillas from the oven.

2. Rinse and drain 15 oz. chickpeas in a colander. Heat butter and olive oil in a large skillet over medium. Add chickpeas and stir to coat. Sprinkle chickpeas with salt, paprika, and sumak, and stir again. Cover with a splatter shield. Cook, stirring occasionally, until browned and crispy. Remove from heat and stir in garlic.

3. Finely grate zest of 1 lime with a microplane or grater into a small bowl.

4. Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into 2 wedges; set aside for serving.

5. Gather cilantro sprigs on cutting board. Starting at the stem end, finely chop stems until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime.

6. Add yogurt and ½ tsp salt to bowl and mix with a spoon to combine.

7. Remove casing from 2 chorizo links; discard. Heat a medium nonstick skillet over medium-low. Cook chorizo, breaking it up with a wooden spoon, until cooked through and crispy, 7–10 minutes. Remove from heat.

8. Spread reserved yogurt mixture over tortillas. Top crema with chorizo and chickpeas. Top with reserved cilantro leaves and serve with reserved lime wedges alongside.

Tags: Basically, BonAppetit, Bon-Appetit, Bon Appetit, Chickpea, Chorizo, Dinner, Easy, Gluten-free, Main, Mexican, Nut-free, Pork, Quick, Sauce, Sausage, Taco, Tortilla, Tostada, WeeknightMeal, Weeknight-Meal, Weeknight Meal