Stewed in chicken broth, spicy Mexican-style chorizo and sweet potatoes become a silky and hearty filling for warm corn tortillas. The tangy and bright avocado salsa balances the rich filling and brings a pop of color to this delicious weeknight meal.
In a large skillet, heat the olive oil until shimmering. Add the chorizo and cook over medium heat, breaking up the meat with a wooden spoon, until rendered but not cooked through, about 5 minutes. Add the sweet potato and season with salt and pepper. Cook, stirring occasionally, until the edges just start to soften and browned bits form on the bottom of the skillet, 3 to 5 minutes. Add the broth and simmer over medium-low heat, scraping up the browned bits, until the sweet potatoes are tender and the chorizo is cooked through, 8 to 10 minutes. Season with salt and pepper and keep warm.
Meanwhile, in a medium bowl, gently mix the avocado with the onion, chiles, lime juice, and cilantro; season with salt and pepper.
Serve the chorizo and sweet potato in warm corn tortillas, topped with the avocado salsa and crumbled queso fresco cheese.