Ingredients
- 3 russet potatoes, unpeeled, sliced 1/8-inch-thick (poker chip thick)
- Peanut or vegetable oil, for shallow-frying
- Kosher salt
- 2 Roma tomatoes, seeded and chopped
- 2 scallions, finely minced
- 1 large clove garlic, grated on a rasp
- 1 teaspoon fresh lime juice
- 1 teaspoon hot sauce
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 pound Mexican chorizo, browned and fat drained
- 1/2 cup shredded Cheddar/Monterey Jack blend
- 1/2 cup shredded mozzarella
- 1/4 cup Mexican crema
- 2 tablespoons fresh lime juice
- 2 avocados, sliced
- Fresh cilantro leaves, chopped or torn, for serving
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