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Smash Burger-Style Cheesy Chorizo Tacos



– 1 tablespoon Real California unsalted butter – 2 pounds ground chorizo – 2 teaspoons kosher salt – 1 teaspoon freshly ground black pepper – 8 (6-inch) flour tortillas – 1 (10-ounce) ball Real California Oaxaca cheese, shredded – 1 cup store-bought or homemade pico de gallo – 2 avocados, halved pitted, peeled and sliced – 1 cup Real California crumbled Queso Fresco – Chopped fresh cilantro, for garnish :Hispanic Dairy, Kid Friendly, Tacos, Oaxaca, Queso Fresco
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Prep time: 15 minutes Cook time: 10 minutes

Melt butter in a large cast-iron skillet or griddle over medium-high heat. Divide chorizo into 8 equal balls. Working in batches, if necessary, place the balls 4-inches apart on griddle or skillet. Season with salt and pepper. Place tortillas on top of chorizo balls and press down, using a spatula, to flatten the chorizo into the shape of the tortilla. Cook until chorizo is golden-brown and fully cooked, about 3 to 4 minutes.

Flip tacos over and top with Oaxaca cheese. Continue to cook until the cheese is melted, about 1 minute. Top tacos with pico de gallo, avocado and Queso Fresco. Garnish with cilantro and serve.

Serves: 8

Tip: To make homemade pico de gallo: In a large bowl, combine 5 chopped and seeded plum tomatoes, 1/2 chopped small red onion, 2 tablespoons chopped fresh cilantro and the juice of 1 lime. Season with salt and pepper, to taste.