Roasted Chorizo with Avocado

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Arrange chorizo slices on a baking sheet in a single layer without overlapping.

   Tip: Leave a little space between slices to allow them to brown evenly rather than steam.

2. 2

   Drizzle the chorizo with 1 tablespoon of olive oil, then sprinkle with smoked paprika, salt, and black pepper. Toss gently to coat.

   Tip: The paprika enhances the smoky flavor that's already in the chorizo.

3. 3

   Roast in the preheated oven for 18-20 minutes until the edges are crispy and the slices curl slightly.

   Tip: Watch during the last few minutes to prevent burning; chorizo can brown quickly.

4. 4

   While the chorizo roasts, prepare the avocado mixture by combining minced garlic, jalapeño, and red onion in a small bowl with the remaining tablespoon of olive oil.

   Tip: Let these aromatics infuse together for deeper flavor.

5. 5

   Slice the avocados in half lengthwise, remove the pit, and gently slice each half into thin strips while still in the skin.

   Tip: Scoring the avocado flesh in a crosshatch pattern makes scooping easier without damage.

6. 6

   Transfer the warm roasted chorizo to a serving platter and arrange the avocado slices around it.

   Tip: The warmth of the chorizo will slightly soften the avocado for a better texture contrast.

7. 7

   Drizzle the lime juice over the entire platter and scatter the fresh cilantro and garlic-jalapeño mixture across the top.

   Tip: The lime juice prevents avocado browning while adding brightness to the dish.

8. 8

   Serve immediately with tortilla chips on the side for scooping or as a crunchy accompaniment.