The Gourmet Mama

If you like corn tortillas, then this thicker version studded with fried onions and chunks of tasty chorizo will delight you! Not only is this a complete meal all in itself, it’s also a very cheap food, though avocados may be pricey in some areas.

Corn Tortillas with Chorizo

Makes 12 tortillas

2 c. corn flour

1-2 c. warm water (check directions on corn flour package for exact amount)

1 tsp. salt

3 chorizos, chopped finely

1 onion, chopped

1 avocado, mashed

2 tomatoes, chopped

oil

In a frying pan, cook the onion in a little oil until translucent. Set aside.

Mix the corn flour and water according to the instructions on your corn flour package. It should be a barely damp dough that holds together well.

Add the onions and chorizo bits to the dough and knead until thoroughly distributed.

Heat oil in a frying pan (spray oil works best). Take a 1″ ball of tortilla dough and pat out into a round. Place in the hot pan and cook until golden. Flip and cook until golden on the other side, this takes about 3 minutes per side.

Top each tortilla with avocado and tomato and serve.