Homemade chorizo & avocado tortas Recipe

Tasty Mexican street food that is an easy breakfast lunch or dinner!

  • Preparation
  • Cooking time
  • Rest time
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Pour people
  • For the meat
  • Minced pork : 800 g
  • Red chilli(s) : 4 whole
  • Onion(s) : 1 whole
  • Garlic clove(s) : 6 whole
  • Dried red chilli(s) : 2 Tsp
  • Dried oregano : 1 Tsp
  • Ground cinnamon : 0.5 Tsp
  • Ground coriander : 0.5 Tsp
  • Ground cumin : 0.5 Tsp
  • Smoked paprika : 1 Tsp
  • Maldon salt : 5 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 2 Tbsp
  • For the garnish(es)
  • Whole egg(s) : 6 whole
  • Ciabatta Rolls : 6 whole
  • Romaine lettuce(s) : 1 whole
  • Avocado(s) : 3 whole
  • Thick crème fraiche : 200 g
  • Plain flour : 120 g



    De-seed the fresh chilis,
    Peel and finely slice the onion.
    Peel and finely slice the garlic.

    Place the above ingredients in a food processor with the herbs,water, oil and spices and blend to a paste.

    Remove and in a large bowl mix well with the pork mince and seasoning.

    Crack the eggs an fry in the fat, gently stirring each individual one to form a small omelette.

    Preheat a large fry pan to Medium Hot and add the mince. Allow to sit initially and caramelize.
    Then mash lightly with a spoon to allow the mince to break up coarsely.
    Cook for approximately 8-10 minutes to allow thee fat to render and the spices to infuse.

    Remove the meat with a slotted spoon and keep warm.

    Add the egg mix to the fat

  • 2. TO FINISH

    Preheat an oven to 160*

    Warm the buns for 10 minutes then cut in half horizontally.

    Wash and shred the lettuce
    Peel, destone and slice the avocadoes.

    Build your bap with the lettuce, avocado, meat and eggs

Chef's tip

«Classically this street food dish would be served using Bolillos, a crusty roll. The Mexican form of Chorizo is a lot fierier than the Spanish and cooked de-skinned and broken up into a pan»

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