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Categories:Viewed: 197 - Published at: 5 years ago
Ingredients
- 2 teaspoons vegetable oil
- 1 large white onion, finely diced (about 1 1/2 cups), divided
- 1 poblano pepper, finely diced (about 1 cup)
- 1 1/2 pounds
- (see note)
- 1 chipotle chili in adobo sauce, minced (about 1 tablespoon)
- 24
- 1/4 cup chopped fresh cilantro leaves and fine stems
- 1 recipe
- (see note)
- 1 cup Mexican crema or sour cream
- 2 limes,
- 1/2 cup crumbled queso fresco
- 12 radishes, scrubbed clean
- 1 avocado, sliced
Method
- Heat vegetable oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering. Add half of onions and all of poblano and cook, stirring, until softened and starting to color, about 6 minutes. Add chorizo and cook, stirring and breaking up meat with a spoon, until completely cooked through and starting to crisp and char in bits, about 15 minutes total. Stir in chipotle chilies and remove from heat.
- Transfer chorizo to a warm serving bowl, draining excess oil if desired. Combine remaining onion with cilantro. Serve chorizo immediately with warm tortillas, salsa, cilantro and onions, crema, queso fresco, radishes, avocado, and lime wedges
