Cooking Instructions
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Step 1
Cut the
Mexican Chorizo (4)
into small pieces.
Step 2
Julienne the
Onion (1)
.
Step 3
Slice the
Chili Peppers (to taste)
.
Step 4
Sauté chorizo in
Peanut Oil (as needed)
until cooked through, then add julienned onion, freshly sliced chilies, and
Chipotle Chili Powder (to taste)
. Sauté another 30 seconds, then remove to a serving bowl. Keep warm.
Step 5
Finely slice the
Lettuce (to taste)
.
Step 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)
.
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