Chorizo Cheese Taquito with Tomatillo Mint Salsa

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Salsa:

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

Taquitos:

12 tomatillos

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