1. In a medium pot, add potatoes and cover with water about 1 inch above the potatoes. Place the pot on a burner on high and boil until tender, about 10 minutes. Drain, and set aside.
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2. In a large cast iron skillet over medium heat, combine the chorizo and onion. Sauté, stirring very frequently, until sausage is cooked through and onion is soft, about 10 minutes.
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3. Add the sliced mushrooms and cook for about 5-7 minutes more until the mushrooms have cooked down.
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4. Add the potatoes and stir to combine. Let the entire mixture cook for about 5 minutes more until the potatoes are just golden brown.
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5. Reduce the heat to low and set aside.
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6. Wrap tortillas in a warm, damp kitchen towel, put them on a microwave-safe plate dish, and warm them in the microwave for 4 minutes.
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7. Top each tortilla with the mushroom, potato chorizo mixture and any desired toppings and serve immediately.

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