Chorizo Cheese Taquito with Tomatillo Mint Salsa

Ingredients

• 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
• 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

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