|yum! I would eat you again through the picture if that were possible|
Anyway, I flip through my fingerfood book, looking at all the pretty pictures and generally inspiring myself. This recipes is adapted from one in my book using ingredients I could find and liked (cilantro is gross) using techniques that seemed more practical than those in the book (why would I drain tomatoes when I can just seed them? why would I bake the sausage on a pan when I can stir it in a skillet?).
It turned out really well and Nathan and I both enjoyed it. It was more mild in flavor that I anticipated with the amount of chorizo sausage which I think of as quite spicy. It's possible that that was due to the brand I bought. I would probably add in some diced jalapeno or other spicyness in the future.
Tex-Mex Dip with Homemade Chip
|my mouths view|
8 6-inch flour tortillas
3-4 Tbsp olive oil
8 oz chorizo sausage (uncooked)
2 cups tomato (seeded and chopped)
1 avocado chopped
1/4 red onion chopped
2 tsp balsamic vinegar
1 tsp olive oil
Remove chorizo sausage from casings. Cook in a skillet until browned. Put on a paper towel lined plate and set aside.
Cut tortillas into triangles (about 6-8 per tortilla). In a large pan, heat 2 Tbsp of olive oil over medium-high heat. Add in a layer of tortilla triangles. Fry for about 30 seconds on either side, or until golden brown on both sides. Remove to a paper-towel lined plate. Add more olive oil as necessary and continue frying until all triangles are golden brown. These are not going to be crispy like a corn chip, but they are going to be super delicious.
In a bowl, mix together tomatoes, avocado, onion, balsamic, and olive oil. Stir in the chorizo sausage.
Spoon on top of chips with sour cream.