1. Season ground meat with Chorizo Casero spice mix and fresh lime juice. (For best results, do this up to 24 hours ahead of time to let meat rest in the refrigerator.)
2. Heat a large sauté pan or cast-iron skillet. Add meat to pan, cook thoroughly while stirring and breaking up meat with a potato masher or a metal spatula.
3. Drain any extra fat from meat and serve chorizo over warm tortillas with toppings of choice. White onion, cilantro, radishes, jalapeño slices, lime wedges, and salsa verde are great choices.
You can also add some vegetables to this recipe too. After step three, remove the meat from the pan. In the same pan, add diced onion, diced poblano peppers, and minced garlic. Sauté until vegetables are slightly tender or sweating, return the meat to the pan, and deglaze with Mexican-style lager beer. Cook until liquid reduces.