Cooking Instructions
1.
Cut the
Mexican Chorizo (4)
into small pieces.
2.
Julienne the
Onion (1)
.
3.
Slice the
Chili Peppers (to taste)
.
4.
Sauté chorizo in
Peanut Oil (to taste)
until cooked through, then add julienned onion, fresh sliced chilies and
Chipotle Chili Powder (to taste)
. Sauté another 30 seconds, then remove to a serving bowl. Keep warm.
5.
Finely slice the
Lettuce (to taste)
.
6.
Toast
Small Corn Tortillas (8)
in a pan or toaster oven. Serve topped with warm chorizo and peppers, lettuce,
Sour Cream (to taste)
,
Salsa Verde (to taste)
and
Salsa (to taste)
.