Recipe by Pati Jinich
All the men around me, my dad, my husband, my three boys, heart chorizo. Don’t even mention chiles toreados, they like those on everything. The chiles toreados we like are jalapeño or serrano chiles that are gently rolled to release all their flavor and juices, seared or charred, and then mixed with onion and marinated in lime juice and soy sauce. They are as good as they sound.
They make the base of this guacamole, which is then topped with a bit of diced tomato, tons of hot crispy chorizo bites and finished with tangy and salty queso fresco. You can serve this guac with tortilla chips or also have warm corn or flour tortillas for your cave men to make improvised tacos.
Tip: You may prepare the chiles toreados a day ahead and store covered in the refrigerator.
Roll the chile with your hand on your kitchen counter. Heat the oil in a medium-sized skillet over medium heat. Once hot, cook the chile for about 9 to 10 minutes, flipping it every 2 to 3 minutes, so it is completely and deeply browned on all sides. Place the chile along with the oil from the skillet in a bowl. Once the chile is cool enough to handle, remove it from the bowl and chop it, discarding the stem and the seeds if desired. Place the chopped chile back in the bowl, incorporate the onion, the lime juice and soy sauce, and combine well.
Place the same skillet over medium-high heat. Cook the chopped chorizo for 5 to 6 minutes, stirring occasionally with a wooden spoon, breaking it into smaller bite-sized chunks, until browned, but don’t let it burn. Remove from the heat and place in a bowl.
In a serving bowl, lightly mash the avocados. Incorporate the prepared chiles toreados and mix well. Sprinkle on the diced tomato and chorizo and, lastly, sprinkle the queso fresco on top.