Ingredients
- 1 EA Bolillo roll, toasted, bottome
- 2 oz Oaxaca quesadilla cheese, shredded
- 1 oz Cilantro Lime Avocado Mayo
- 1.5 oz Queso fresco, crumbled
- 2 oz Smoky Roasted Salsa
- 2 oz Avocado Lime Slaw
- 3 EA Jalapeño Pickled Avocados
- 1 EA Bolillo roll, toasted, top
- 2 oz Oaxaca quesadilla cheese, shredded
- 4 oz Beef broth, chorizo oil, blend
- Cilantro Lime Avocado Mayo
- 1 c Heavy mayonnaise
- 1 EA Avocados From Mexico, fresh, diced medium
- 3 EA Garlic clove, fresh, minced
- 2/3 c Cilantro, fresh, chopped
- 3 Tbsp Lime juice, fresh
- 1/4 tsp Kosher salt
- Avocado Cilantro Lime Slaw
- 14 oz Mixed coleslaw, purple and green
- 2 oz Lime juice, fresh
- 1 Tbsp Cilantro, fresh, chopped rough
- 1 tsp Honey, prepared
- 1/4 tsp Kosher salt
- 1 EA Avocados From Mexico, fresh, diced small
- Jalapeño Pickled Avocado
- 16 oz volume Jalapeño, pickled, prepared, juice only
- 8 oz Avocados From Mexico, sliced, 1/4 in
- Avocado Molcajete Salsa
- 5 EA Roma tomatoes, fresh
- 4 EA Jalapeño peppers, fresh
- 2 EA Serrano peppers, fresh
- 1/2 EA Yellow onion, fresh
- 1 EA Garlic clove, fresh
- 1/4 tsp Kosher salt
- 1 EA Avocados From Mexico, fresh, diced small
Instructions
- Avocado Molcajete Salsa
- Cut off the stems of the peppers and the tops of the tomatoes.
- Heat a griddle or cast-iron pan to high heat.
- Place all the peppers, tomatoes, and onions on the griddle until they become soft and charred. About 7-10 min.
- Flip peppers, tomatoes, and onions and continue to char for another 5-7 minutes.
- Remove ingredients from griddle and set aside.
- Peel most of the dark burnt skin off the tomatoes and peppers. Leave a little bit for the smoky flavor.
- Place all ingredients except for the avocado into a food processor. Process to a chunky consistency.
- Remove from processor and gently fold in avocado. Season to taste and serve as needed.
- Jalapeño Pickled Avocado
- Pour canned pickled jalapeño juice from the jar into a container.
- Place the diced avocados into the pickled jalapeño juice. All to marinate for at least 3 hours before use and do not drain.
- Place plastic wrap on top of jalapeño pickled avocados and press down firmly. Cover with lid and store as per HACCP. Serve as needed.
- Avocado Cilantro Lime Slaw
- Place all ingredients into a mixing bowl. Gently fold together.
- Place dressed coleslaw into a container with lid. Refrigerate until needed for up to 6 hours. Serve as needed.
- Cilantro Lime Avocado Mayo
- Place all ingredients into a food processor. Process until smooth.
- Once processed, pour aioli into a clean container. Fold in chili crisp.
- Place plastic wrap on top of aioli and press down firmly to prevent oxidization. Place lid on top of the plastic wrap and refrigerate until needed for up to 24 hours. Serve as needed.
- Chorizo Dipping Burger
- Place cheese onto heated flat top grill. Place both buns on top of cheese to melt.
- Once cheese is crispy, remove from flat top griddle.
- Spread avocado cilantro lime mayo across both top and bottom bun.
- Place chorizo burger on top of cilantro lime mayo.
- Top with cheese, roasted salsa, avocado lime slaw, and fresh avocado slices.
- Place top cheese crusted bun onto burger to close. Skewer with pick if needed. Serve with a side of chorizo broth.
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!
