- 1 whole jalapeño or serrano chile
- 1 tablespoon vegetable oil
- 1/4 cup chopped white onion
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons soy sauce
- 8 ounces raw Mexican chorizo casings removed, roughly chopped
- 3 ripe Avocados from Mexico halved halved, pitted, meat scooped out and diced
- 1 Roma tomato cored, seeded and diced
- 1/2 cup crumbled queso fresco or may substitute farmer’s cheese or mild feta
- 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