Giving the two-burner griddle a job. Onions and green peppers sit in oil as the griddle heats. I don’t worry about the veggies sticking but I want it to temp when the chorizo lands.Success! The hot griddle was perfect for heating the corn tortillas. We assembled the tacos with crumbled queso fresco and some shredded jack and cheddar. The small bowl in back is filled with some of that good green sauce.