Step up simple homemade guacamole with sautéed chorizo, which adds peppery, savory notes. Use fresh chorizo sausages and remove the casings before crumbling on the stovetop. Strain and save the slightly spicy orange chorizo cooking oil as a dipping oil for crusty Italian bread or as a finishing oil.
- 1 Tablespoon olive oil
- 2 links fresh chorizo, casing removed
- 3 avocados, scooped
- 1 clove garlic, minced
- 1 lime, juiced
- 1 roma tomato, seeded and finely chopped
- ½ red onion, finely chopped
- ½ jalapeno, seeded, deveined, and minced
- ¼ bunch cilantro, leaves finely chopped
- Kosher salt
Heat a medium pan over medium heat. Add the olive oil and, when hot, crumble in the chorizo. Break up the chorizo with the back of a wooden spoon. After the meat is broken up, cook without touching until the fat renders and the meat turns golden brown, about 3 minutes. Stir the chorizo and allow it to cook for another 3 minutes. Use a slotted spoon to remove the chorizo and drain on paper towels. Reserve the flavorful chorizo oil for another use.
Mash the avocados to desired consistency. Add in the garlic, lime juice, tomatoes, onions, and jalapeños, and mix. Season with kosher salt, and serve.