Ease of preparation rating: Medium.
Yield: 3 servings.
Ingredients:
6 tablespoons (90 ml) vegetable oil, divided
3 chorizo sausages, removed from casing
4 tomatillos, husked, cut in half
2 Serrano chilies, roughly chopped
3 garlic cloves, peeled and smashed
6 corn tortillas
Salt
Garnish:
6 ounces (170 g) Cotija cheese
2 cups (470 ml) green cabbage, thinly sliced
2 large ripe avocados, peeled, roughly chopped
Method:
Heat one tablespoon (15 ml) of the vegetable oil in a medium frying pan over high heat.
Add the tomatillos and cook for three to four minutes, or until slightly charred, stir in chilies and garlic, cook for three to four minutes, stirring occasionally, until chilies are soft.
Transfer the tomatillo mixture to a food processor, add cilantro and season with salt, blend until smooth.
Heat one tablespoon of oil in a second medium frying pan over medium-high heat.
Crumble chorizo meat into the pan and cook for five to six minutes, stirring occasionally, until chorizo is brown.
Stir the tomatillo sauce into the pan with the chorizo and bring to a gentle simmer.
Continue simmering for seven to eight minutes.
Heat the remaining oil in medium skillet over medium-high heat.
Fry the tortillas, in batches, two to three minutes per side, or until golden brown and crispy, drain the crispy tortillas on paper towels.
To serve, top each of the tortillas with the warm chorizo and tomatillo sauce, and garnish with Cotija cheese, fresh cabbage, and sliced avocado. Serve warm.
