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Recipe Category: Mexican
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Ingredients
Makes 2
- 2 cooking chorizo sausages
- 2 tomatoes, diced
- ½ red onion, finely chopped
- 1 lime
- 1 tsp chipotle flakes, or 1 chipotle chili, finely chopped, or 1 fresh red chili, finely chopped About 1 heaped tbsp roughly chopped fresh cilantro (coriander) Sea salt and black pepper, to taste
- 1 avocado
- 2 Mexican rolls such as bolillo or telera, or 2 lengths of soft-ish white baguette, or 2 ciabatta rolls (hardly authentic, the latter, but sturdy enough to contain all that filling)
- 2 tbsp canned refried beans
Method
- Set a frying pan or ridged griddle pan over a medium-high heat
- Split the chorizo sausages in half lengthwise, place them in the dry pan, cut-side down, and cook until crisp and beginning to char
- Flip them over and cook the other side
- Meanwhile, make a tomato salsa by mixing the diced tomato and red onion with the juice of ½ a lime, the chipotle chili, and cilantro (coriander)
- Season with salt and pepper
- Halve, pit (stone), and peel the avocado
- In a separate bowl, mash the avocado and mix it with a squeeze of lime juice
- Cut the rol s in half and lightly toast them
- Dip the cut side of each rol into the chorizo pan, to coat with some of the chorizo fat that has leached out during cooking
- Spread one half of each rol with a layer of mashed avocado, then add the chorizo sausages
- Top with the tomato salsa
- Spread the other half of each rol with the refried beans and use them to top the sandwiches
- Serve immediately
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