Photo: Sloppy Jose with Chorizo, Charred Poblanos and Avocado Crema Recipe
Ingredients
Avocado Crema:
- 1/2 cup fresh cilantro, leaves and tender stems
- 1/4 cup sour cream
- 1 avocado
- 1 lime, zested and juiced
- Salt and freshly cracked black pepper
Filling:
- 1 tablespoon canola oil
- 2 poblano peppers, seeded, ribbed and cut into 1/4-inch-by-2-inch strips
- 1 teaspoon ground cumin
- Salt and freshly cracked black pepper
- 2 pounds fresh Mexican chorizo
- One 12-ounce jar salsa (I like chunky, but use whatever you like)
Sandwich Build:
- Salted butter, at room temperature, for toasting the buns
- 4 fresh telera or bolillo rolls
- 1 cup shredded Chihuahua cheese
Directions
For the avocado crema: Place the cilantro, sour cream, avocado, lime zest and juice in a food processor and run until smooth. Season with salt and pepper and reserve, covered with plastic wrap pressed directly on top to keep from browning.
For the filling: Preheat a heavy-bottomed 12-inch skillet over high heat, and then add in the oil. Add the poblano peppers, season with cumin, salt and pepper and toss to coat. Saute until the peppers are slightly soft and blistered, 5 to 7 minutes. Remove from the heat and set aside.
In the same skillet, add the chorizo and cook over medium heat, breaking up with a wooden spoon as it cooks. Cook the chorizo until well browned and cooked through, 10 to 15 minutes. If your chorizo has extra fat you can drain it on a paper-towel-lined plate to remove excess fat and then add the chorizo back to the pan along with the salsa. If your chorizo doesn't have that much fat, just add in your salsa and keep the party going. Simmer until heated through, about 5 minutes.
For the sandwich build: Slice, butter and toast each of the rolls until golden brown and crusty.
Sprinkle some cheese on the bottom bun, and then a hefty spoonful of the hot chorizo. On top of the chorizo place some poblanos. Smear the top bun with lots of avocado crema and serve 'em up.
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By nmilne
on April 11, 2013
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I made this recipe last night after feeling inspired to cook dinner after work instead of left overs. This was a very quick and easy meal to make. Aside from making Avocado creama, it really is a 30 min meal. Unfortunately, I was unable to find authentic Mexican bolillo or telera rolls but some hearty egg rolls did the trick. The chihuahua cheese was also hard to find but i substituted for fresh Monterrey Jack cheese. My mother loved the surprise meal! I will definitely be making it again. I cut down the recipe a bit and still felt like there was 4 or more servings of meat.
Side note: Its not stated but I think a ripe Avocado would be best in this meal. It was not specifically stated so I used an avocado that was not ripe and the Avocado Crema was still light and refreshing.
By Slavica13
Wisconsin
on April 07, 2013
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Excellent recipe. Followed the recipe exactly. Very flavorful..not spicy (can be adjusted by hot salsa. My entire family (kids included loved this recipe. Outstanding!
By skoc50
St. Charles, MO
on January 27, 2013
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I've made this 3 times now and have to say I really love it. The 2nd time I made it, I wasn't as impressed but I used a different chorizo (used Johnsonville the other 2 times. So I'd have to say the brand can make a difference in the outcome. Same thing goes with the salsa. I have to use mild because my husband doesn't like heat, but I would welcome a hotter salsa. The crema would take care of toning down the spice.
Read all 19 reviews