You may also like
Categories:
fresh cilantro sour cream avocado lime salt canola oil peppers ground cumin salt chorizo salsa butter Telera cheese
Viewed: 76 - Published at: 2 years agoIngredients
- 1/2 cup fresh cilantro, leaves and tender stems
- 1/4 cup sour cream
- 1 avocado
- 1 lime, zested and juiced
- Salt and freshly cracked black pepper
- 1 tablespoon canola oil
- 2 poblano peppers, seeded, ribbed and cut into 1/4-inch-by-2-inch strips
- 1 teaspoon ground cumin
- Salt and freshly cracked black pepper
- 2 pounds fresh Mexican chorizo
- One 12-ounce jar salsa (I like chunky, but use whatever you like)
- Salted butter, at room temperature, for toasting the buns
- 4 fresh telera or bolillo rolls
- 1 cup shredded Chihuahua cheese
Method
- For the avocado crema: Place the cilantro, sour cream, avocado, lime zest and juice in a food processor and run until smooth.
- Season with salt and pepper and reserve, covered with plastic wrap pressed directly on top to keep from browning.
- For the filling: Preheat a heavy-bottomed 12-inch skillet over high heat, and then add in the oil.
- Add the poblano peppers, season with cumin, salt and pepper and toss to coat.
- Saute until the peppers are slightly soft and blistered, 5 to 7 minutes.
- Remove from the heat and set aside.
- In the same skillet, add the chorizo and cook over medium heat, breaking up with a wooden spoon as it cooks.
- Cook the chorizo until well browned and cooked through, 10 to 15 minutes.
- If your chorizo has extra fat you can drain it on a paper-towel-lined plate to remove excess fat and then add the chorizo back to the pan along with the salsa.
- If your chorizo doesn't have that much fat, just add in your salsa and keep the party going.
- Simmer until heated through, about 5 minutes.
- For the sandwich build: Slice, butter and toast each of the rolls until golden brown and crusty.
- Sprinkle some cheese on the bottom bun, and then a hefty spoonful of the hot chorizo.
- On top of the chorizo place some poblanos.
- Smear the top bun with lots of avocado crema and serve 'em up.
