Mini Mexican Chorizo Tortas Recipe

Instructions

1. 1

   Prepare the Chorizo

   In a skillet over medium heat, cook the chorizo until browned and cooked through, about 5-7 minutes. Drain excess fat and set aside.

2. 2

   Make the Roasted Poblano Aioli

   In a blender, combine roasted poblano peppers, mayonnaise, lime juice, salt, and black pepper. Blend until smooth and well combined. Adjust seasoning as needed.

3. 3

   Prepare the Avocado

   Slice the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash gently with a fork and season with salt and lime juice to taste.

4. 4

   Assemble the Tortas

   Slice the mini bolillo rolls in half. Spread a layer of roasted poblano aioli on the bottom half, then add a spoonful of cooked chorizo, followed by mashed avocado and a generous amount of pickled red onion. Top with fresh cilantro and close the sandwich.

5. 5

   Serve

   Serve the mini tortas immediately, garnished with extra cilantro if desired.