4.0
(1)
Your folders
Your folders

Export 14 ingredients for grocery delivery
Step 1
Heat vegetable oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering. Add half of onions and all of poblano and cook, stirring, until softened and starting to color, about 6 minutes. Add chorizo and cook, stirring and breaking up meat with a spoon, until completely cooked through and starting to crisp and char in bits, about 15 minutes total. Stir in chipotle chilies and remove from heat.
Step 2
Transfer chorizo to a warm serving bowl, draining excess oil if desired. Combine remaining onion with cilantro. Serve chorizo immediately with warm tortillas, salsa, cilantro and onions, crema, queso fresco, radishes, avocado, and lime wedges
Your folders

352 viewsseriouseats.com
4.0
(4)
Your folders

697 viewshonest-food.net
5.0
(10)
30 minutes
Your folders

371 viewsseriouseats.com
Your folders

319 viewschilipeppermadness.com
5.0
(1)
10 minutes
Your folders

207 viewsallrecipes.com
4.6
(26)
7 minutes
Your folders
307 viewsmexicoinmykitchen.com
4.9
(46)
Your folders
336 viewsmexicoinmykitchen.com
4.9
(46)
Your folders
369 viewsmexicoinmykitchen.com
4.9
(46)
Your folders

212 viewsallrecipes.com
4.5
(32)
15 minutes
Your folders

102 viewsinsanelygoodrecipes.com
5.0
(2)
15 minutes
Your folders

199 viewschilipeppermadness.com
5.0
(8)
10 minutes
Your folders

269 viewsjaroflemons.com
4.8
(6)
300 minutes
Your folders

287 viewspinaenlacocina.com
5.0
(2)
20 minutes
Your folders

603 viewsisabeleats.com
4.9
(8)
10 minutes
Your folders

263 viewspaleomg.com
4.6
(32)
Your folders
75 viewsfoodnetwork.com
4.7
(26)
30 minutes
Your folders

167 viewsblog.misfitsmarket.com
Your folders

152 viewskathysvegankitchen.com
5.0
(3)
20 minutes
Your folders

250 viewssouthernliving.com
4.0
(1)