Cut the chorizo into small blocks, roughly grate the cheese. In a skillet on medium heat sauté the chorizo for about 5 minutes until done, turn the heat down and add the cheese.
Meanwhile warm your tortillas, in a separate skillet and when done save to serve under a cloth to keep them warm.
When all the cheese has melted take a spoonful of the molten cheese and chorizo mixture and serve in a tortilla, squeeze some lemon juice over top and sprinkle with some of the coriander.
6 Corn tortillas
200 g. Gouda cheese
150 g. Chorizo sausage
1 tbsp Koriander leaves
1 Lime cut into wedges