Chorizo Avocado Croissant AKA The Avossant
While we have all started to get accustomed to the traditional avocado toast, a new player has also been getting quite the attention- the tacro (a taco in a croissant). We still have yet to try this recent craze, but thought a mashup of two concepts may perhaps work. So, for our Sunday Funday Brunch, we experimented with the Avossant which our friends said was the hit of the day. Think half of the carbs as a Tacro, same avocado goodness, and a meat of your desire! Also, the cilantro lime ranch to top it off....
Prep Time: 15 minutes (Does not include marination time)
Cook time: 10 minutes
Chorizo & Marination Ingredients:
3/4 pound ground pork
3/4 tablespoon cumin seeds
2 bay leaves
1 teaspoon coriander seeds
1/4 teaspoon ground cinnamon
1/2 tablespoon oregano
1/2 teaspoon dried thyme
3/4 tablespoon garlic powder
3/4 teaspoon sea salt
1/2 teaspoon black pepper
2 1/2 tablespoons apple cider vinegar
1 teaspoon paprika
2 tablespoons red chili powder
1 tablespoon olive oil
3 large croissants
1 cup of ranch dressing
1 bunch of rinsed cilantro
Juice of 2 limes
1/2 cup of Cotija Cheese
In a mortar and pestle, grind cumin seeds, coriander seeds, and bay leaves until you have a fine powder. Next, add the remaining spices and grind/mix until well combined. In a large bowl, break up the ground pork and add apple cider vinegar along with spice mix. Using your hands, work the spices into the ground pork into the meat until well combined. Cover and refrigerate ideally overnight or at least 30 minutes. (Pro tip: Make extra and freeze until ready to use for tacos during the week!)
Preheat oven to 350 degrees Fahrenheit. In a large skillet, heat 1 tablespoon olive oil on medium-high heat. Add onions and cook until translucent. Remove sausage from fridge and add to the skillet. Using a wooden spoon, break up the sausage and cook for 10 minutes until evenly browned. Make sure that the sausage is not chunky!
While the chorizo is cooking, slice the croissants in half and toast in oven for about 5 minutes or until golden on inside. Remove from heat.
In a separate bowl, peel, pit, and mash the avocados with a fork. To make the cilantro lime ranch drizzle, combine ranch, chopped cilantro, and squeezed lime juice in a food processor to mix well.
Spread a generous layer of mashed avocados evenly onto croissant halves. Follow by adding preferred amount of chorizo, cotija cheese, and drizzling cilantro lime ranch.
*If there is one thing we could also add onto the recipe, it would be pickled red onions. Since we were cooking a large spread at the time, it slipped our minds. However, it will kick this recipe up a notch with the acidity.* Learn how to with Sam The Cooking Guy