2 large ripe tomatoes, small diced
4 tomatillos, small diced
2 garlic cloves, pounded with the side of a knife blade to release oils, then finely minced
1 handful fresh mint, about 2 ounces, rinsed and stripped from stems, roughly chopped
1 handful fresh parsley, about 2 ounces, rinsed and stripped from stems, roughly chopped
4 stalks fennel, small diced
Salt and pepper
3 cloves garlic, minced
1/4 cup olive oil
12 chorizo sausages (1 to 11/2 pounds)
1 liter canola oil
12 corn tortillas (for taquitos) or use flour tortillas (for flautas)
3 ounces brie cheese, white casing removed
6 ounces plain yogurt
6 scallions (green onions), white and tender green parts only, sliced
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