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Categories:
filling chorizo peppers ground cumin salt flour tortillas red onion cotija cheese avocado avocado avocado fresh lime cilantro sour cream salt
Viewed: 22 - Published at: 2 years agoIngredients
- 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
Method
- 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.
