Chorizo Recipe

Caramelize onion

Heat a large skillet over medium-low heat. Add olive oil and butter. When butter foams, add the thinly sliced yellow onion and a pinch (about 1/4 tsp) of salt. Cook slowly, stirring every 3–4 minutes, until onions turn deep golden brown and sweet, about 25–30 minutes. If onions start to stick, add a tablespoon of water and deglaze the pan. Remove half the caramelized onions to a bowl for topping later; leave the rest in the pan for mixing with chorizo.

Cook chorizo

Increase heat to medium. Add the loose chorizo to the same skillet with remaining caramelized onions. Break up the meat with a spatula and cook, stirring occasionally, until the chorizo is fully cooked through and nicely browned, about 8–10 minutes. Taste and season with the listed 3 tsp salt and 1/2 tsp black pepper (adjust to preference). Stir in 1/4 cup chopped cilantro at the end and remove from heat. Keep warm.

Roast vegetables

Place roma tomatoes, quartered white onion, garlic cloves, and serrano on a hot cast-iron skillet or on a baking sheet under a broiler. Roast or char them, turning occasionally, until tomatoes and chilies are blackened in spots and soft, about 8–12 minutes under broiler or 6–8 minutes per side on skillet.

Hydrate dried chile (optional)

If using ancho, briefly toast it in a dry skillet for 20–30 seconds, then soak it in 1/4 cup hot water for 10 minutes. Drain, remove seeds and stems, and reserve soaking liquid.

Blend salsa

Transfer roasted tomatoes, onion, garlic, serrano, and the optional rehydrated ancho (with a tablespoon of its soaking liquid) to a blender. Add 1 tsp vegetable oil, 1 tsp apple cider vinegar, 1 tsp salt, and 1/4 tsp ground cumin. Blend until smooth but still slightly textured, about 20–30 seconds. Taste and adjust salt or heat. If too thick, add up to 1 tbsp water to reach desired consistency.

Finish

Pour salsa roja into a bowl and let cool slightly. Refrigerate if making ahead. Keep at room temperature if serving immediately.

Combine and season

In a medium bowl, mash the avocado with a fork until mostly smooth with a few small chunks remaining. Add 1 tbsp fresh lime juice, 1/2 seeded jalapeño minced (more if you want heat), 2 tbsp chopped cilantro, 1 tsp finely diced red onion, and 1/2 tsp salt. Stir to combine. If the mixture is too thick, add up to 1 tsp water to loosen to a spoonable salsa consistency. Taste and adjust lime and salt.

Hold

Cover and keep chilled until ready to serve. If you must hold longer than 30 minutes, press plastic wrap directly onto the surface to minimize browning.

Warm tortillas in a dry skillet or wrapped in a damp towel in the microwave for 30–45 seconds until pliable.

Divide the cooked chorizo mixture among the warm tortillas (about 2 chorizo servings per tortilla if making tacos). Top each portion with reserved caramelized onions, a spoonful of salsa roja, and a dollop (about 1–2 tbsp) of avocado salsa.

Finish with a sprinkle of crumbled queso fresco or cotija (optional), extra chopped cilantro if desired, and a lime wedge on the side. Serve immediately.