Sloppy Jose with Chorizo, Charred Poblanos and Avocado Crema
INGREDIENTS
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Avocado Crema:
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1/2 cup fresh cilantro, leaves and tender stems
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1/4 cup sour cream
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1 avocado
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1 lime, zested and juiced
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Salt and freshly cracked black pepper
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Filling:
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1 tablespoon canola oil
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2 poblano peppers, seeded, ribbed and cut into 1/4-inch-by-2-inch strips
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1 teaspoon ground cumin
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Salt and freshly cracked black pepper
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2 pounds fresh Mexican chorizo
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One 12-ounce jar salsa (I like chunky, but use whatever you like)
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Sandwich Build:
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Salted butter, at room temperature, for toasting the buns
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4 fresh telera or bolillo rolls
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1 cup shredded Chihuahua cheese
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