It's hard to beat a big bowl of creamy, spicy guacamole as an appetizer, party food or quick snack. This recipe pumps up your everyday guacamole recipe by adding in chorizo sausage. The addition of the flavorful and spicy Mexican sausage turns this into a heartier dish, which I've even used as an entree, served alongside some plantain chips or homemade chicharrones (pictured above; look for an upcoming tutorial on how to make these!!). I've seen several recipes for bacon guacamole, but I think the flavor and meatiness of the chorizo sausage adds a little something extra special.
This dip is pretty much perfect: you get the health benefits of the avocado--lots of healthy monounsaturated fats, lutein for eye health, folate, glutathione (a powerful antioxidant), vitamin E, potassium, and magnesium--plus tasty chorizo sausage and a medium for crunchy, crispy dipping vehicles!
I highly recommend you make this for your next party/fiesta/get-together/movie night in...you'll be glad you did!
(serves 6-8 as a side)
1 lb pork chorizo sausage (ground, not links)
4 large avocados--very ripe
1 small red onion, diced
4 cloves garlic, minced
1 medium jalapeno, minced
1 cup fresh cilantro, chopped
1/2 cup lime juice--juice of about 2 limes
1/2 tsp sea salt, or to taste
1/4 tsp cayenne
Cook chorizo in a skillet over medium-high heat, about 10-15 minutes, until fully cooked. Set aside to cool to room temperature while you make the rest of the guacamole.
Place the avocado flesh and lime juice in a large bowl. Mash until somewhat pureed, but leave some chunks of avocado to have a more varied texture. If you like it smoother or chunkier, mash it to your texture preference.
Add in the veggies and spices and stir to combine. Add in cooled (doesn't have to be cold, just not super hot or it will cook the veggies) chorizo and stir to incorporate with the rest of the ingredients. Taste and adjust salt and heat to your liking.
Serve immediately with plantain chips, chicarrones (pork rinds) or veggies for dipping.
If serving later, place in airtight container and refrigerate until ready to use; this will keep for several days in the fridge.