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Andrew Blaine
Guacamole with chorizo space
Spicy guacamole with crumbled chorizo sausage.
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Ingredients
Directions
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Cut the chorizo into slices of ½ cm thick. Heat a frying pan without oil or butter and fry the slices over medium heat in 3 min. Golden brown and crispy. Change regularly.
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Drain on kitchen paper. Scoop in the food processor and grind to crumbs.
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Cut the tomato into quarters, remove the seeds with a teaspoon and cut the flesh into cubes of ½ x ½ cm (brunoise).
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Chop the shallot. Cut the stalk of the pepper. Cut half the pepper fine and the other half in rings. Squeeze out the lime.
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Cut the avocados half way through. Remove the kernel and scoop out the flesh with a spoon from the peel. Talk roughly with a fork.
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Mix the tomato, shallot, chopped pepper, 2 tsp lime juice and 2/3 of the chorizo crumbs with the avocado.
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Spoon the dip into a bowl and garnish with the rings of pepper and the rest of the chorizo space.
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Nutrition
180Calories
Sodium8% DV190mg
Fat25% DV16g
Protein8% DV4g
Carbs1% DV3g
Fiber16% DV4g
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