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Serves: 4 - 6 people
Prep Time: 15 min
Cooking: 35 min


½ Package Mexican Chorizo
2 Tbsp. Avocado Oil

1 Medium Yellow Onion - Diced
4 Cloves Garlic - Minced
1 ½ Tbsp. Chili Powder
2 tsp. Cumin
2 tsp. Dried Oregano
1 cup fresh corn kernels
1 (28-ounce) can crushed tomatoes
1 ½ teaspoons salt, more or less to taste
6 cups corn tortillas chips

For Garnish:

1 to 2 radishes, thinly sliced
¼ cup diced red onion
¼ cup chopped fresh cilantro
1 avocado, sliced


1. Cook the “Chorizo” according to its package instructions and set aside.


2. For the chilaquiles, in a large skillet over medium heat, warm the oil. Add the yellow onion and sauté until soft and translucent, about 4 - 5 mins. Add the garlic, chili powder, cumin and oregano and sauté for 1 - 2 min, until fragrant.


3. Add the corn, tomatoes, and salt and simmer for 10 minutes, until hot. Add the tortilla chips and gently stir to coat. Add in the cooked “Chorizo.”


4. Remove the pan from heat. Sprinkle evenly with radishes, red onion, and cilantro. Top off with avocado and serve warm. Enjoy!

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