2 teaspoons vegetable oil
1 large white onion, finely diced (about 1 1/2 cups), divided
1 poblano pepper, finely diced (about 1 cup)
11/2 pounds chorizo
1 chipotle chili in adobo sauce, minced (about 1 tablespoon)
1 tablespoon of Tia Lupita Chipotle Hot Sauce
24 Tia Lupita Cactus Corn Masa Tortillas
1/4 cup chopped fresh cilantro leaves and fine stems
1 cup Mexican crema or sour cream
2 limes cut into wedges
1/2 cup crumbled queso fresco
12 radishes, scrubbed clean and sliced
1 avocado, sliced
Tia Lupita Salsa Verde
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 Tia Lupita Chipotle Hot Sauce and remove from heat.
2. Transfer chorizo to a warm serving bowl, draining excess oil if desired. Combine remaining onion with cilantro. Serve chorizo immediately with warm tortillas, cilantro and onions, crema, queso fresco, radishes, avocado, lime wedges and lots of Tia Lupita Salsa Verde!