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
Toluca Guac with Chorizo and Chiles Toreados aka Cave Man Guac
Amount Per Serving 6-8
Calories from Fat 0
% Daily Value*
Total Fat 22g
Saturated Fat 5g
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Total Carbohydrates 10g
Dietary Fiber 6g
* Percent Daily Values are based on a 2000 calorie diet.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!