Pico de Gallo
In a bowl, combine tomatoes, onion, jalapeños, cilantro and lime juice. Season with salt and pepper and set aside.
Cook chorizo in a heated skillet, breaking meat into small pieces, until browned and cooked through. Set aside.
Mix refried beans and 1/2 c water in a small saucepan, stirring well. Heat on med-low, stirring occasionally.
For the thick tortillas, mix masa and salt in a bowl. Add 1 1/4 to 11/2 c of water and knead for 1-2 min until dough comes together and is pliable. If the dough seems too dry, add more water, a teaspoon at a time. Divide dough into 8 equal portions and form into balls. Press the dough with your fingers from the center outwards to create a shallow, flat bowl approx. 5″ in diameter. Heat 1″ of vegetable oil in a skillet to 350° and fry tortillas approx. 2 min each side, until golden brown. Remove from oil and place onto paper towels.
To assemble, place a tortilla onto a plate, top with refried beans, chorizo, pico de gallo, cheese and shredded cabbage or lettuce. Add a dollop of crema and garnish with cilantro and lime.