CHORIZO TOSTADAS WITH GUACAMOLE

By [e-mail]

Ingredients

• CARROT GARNISH
• 2 cups julienned or coarsely grated carrot
• 1 jalapeno, cut in half lengthwise, seeds removed, thinly sliced
• 1/2 red onion, thinly sliced
• 1 tbsp dried oregano
• 1 tbsp chopped fresh oregano
• 1/2 cup fresh lime juice
• 1 tbsp vegetable oil
• 1/2 tsp toasted cumin seeds
• 1/4 tsp salt
• Freshly ground pepper
• TOMATILLO GUACAMOLE
• 1 large ripe tomatillo, husk removed, roughly chopped
• 1/2 small sweet onion, roughly chopped 6 cloves garlic
• 2 small ripe avocados
• 1 tbsp fresh lime juice
• 1/2 cup chopped cilantro
• Salt and freshly ground pepper
• 1 tbsp vegetable or olive oil
• 1 fresh chorizo, about 1/2 lb, removed from casing
• 4 tostadas
• Hot sauce
• Lime wedges

Preparation

Step 1

1 For the garnish, combine carrot, jalapeno, onion, dried and fresh oregano in a medium bowl. Pour lime juice and oil over. Add cumin and salt; toss to combine. Season to taste with freshly ground pepper, cover and refrigerate until ready to serve.
2 To prepare the guacamole, add tomatillo, onion and garlic to a food processor or blender and pulse until mixture is the consistency of chunky salsa. Set aside.
3 Halve avocados; remove pit and peel. Add avocado flesh and lime juice to a medium bowl. Using a potato masher, pulverize avocado. Add cilantro and tomatillo mixture to bowl and stir to combine. Season to taste with salt and freshly ground pepper. Cover and refrigerate until ready to serve.
4 Heat oil in a large skillet over medium-high heat. Cook chorizo, stirring to break apart larger pieces, for 8 to 10 minutes or until cooked through and lightly crisped.
5 Spread a generous spoonful of the guacamole over each tostada and top each with an equal portion of chorizo. Garnish with carrot mixture, a dash of your favorite hot sauce and wedge of lime to squeeze over.