Author Notes
I love chorizo--I love Avocados, I love Tacos...with a little compilation, we have all three favorites in one bite. —loubaby
Ingredients
- Taco Filling and Makings:
-
1 pound
fresh Mexican chorizo, casings removed
-
2
poblano peppers, roasted, peeled, chopped
-
1/2 teaspoon
EACH: ground cumin, crushed red pepper
-
Kosher Salt and Pepper
-
12
6 inch flour tortillas
-
1/2
red onion, slivered
-
1/2 cup
Cotija Cheese
-
1
Peruvian Avocado, sliced
- Avocado Crema:
-
1
Peruvian Avocado, quartered
-
1
fresh lime, zest and juice
-
1/2 cup
chopped cilantro
-
1/4 cup
sour cream
-
Kosher Salt and Pepper
Directions
-
In large skillet, cook chorizo over medium heat, until cooked through, about 10 minutes; drain excess fat. Add peppers, cumin and season with salt and pepper; simmer about 5 minutes.
-
Place avocado, lime zest and juice, cilantro and sour cream in food processor and process until smooth; season with salt and pepper.
-
Leave as 6 inch or cut 4-inch circles from tortillas to form mini tortillas; heat as desired in microwave, oven, griddle.
-
Fill tortillas with chorizo filling, avocado crema, red onion, cheese and sliced avocado. Serve with lime wedges.
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