Pork Chorizo

In a cast iron or non-stick skillet over med-high heat add a tablespoon of extra virgin olive oil, when the oil is hot add the chorizo. Break the meat apart with a wooden spoon and heat through and brown slightly. Using a slotted spoon remove from skillet and keep in a bowl, keep warm until ready to use.

Cut and dice red onion and place into a separate bowl, mince cilantro, and curly parsley and transfer to a small bowl. Cut the miniature tomatoes lengthwise and place into a small bowl, store them in the fridge until you are ready to use them. Thinly slice jalapeños and keep them in a small container. Using a sharp knife cut the kernels of corn from the cobs, place a small skillet over med-high heat and add a single tablespoon of extra-virgin olive oil, when the oil is hot sauté the sweet corn for approximately five minutes then using a slotted spoon remove from the skillet and into a bowl. Set aside.

Cut avocados in half, remove the seed. Use a tablespoon to remove the flesh of the avocados into a medium mixing bowl. And two tablespoon of minced red onion, two tablespoons of EVOO, smoked sea salt, and freshly cracked black peppercorns to taste. Using a fork break apart and smash the avocados until the mixture is smooth. Set aside.

Place three cups of Jasmine rice into an Instant Pot, add adobo seasoning, extra virgin olive oil, smoked sea salt, and freshly cracked black peppercorns. Add water until it covers the rice about an inch. Place and lock the lid into place. Set the manual setting to 14 minutes and select the pressure option. Make sure the vent mechanism is switched to close. When the rice is finished cooking, vent the Instant Pot. When the pot is fully vented unlock and remove the lid. Fluff the rice with a fork. Spoon rice into a large bowl, add red onion, minced cilantro, and curly parsley, and pan-roasted sweet corn. Toss ingredients until it is well combined.

Place a soft flour tortilla onto a flat, clean surface. Spoon 1 1/2 tablespoons of the avocado mixture onto the flour tortilla and spread it around evenly. Over the avocado add about a 1/4 cup of the rice mixture, add the chorizo in a straight line down the center of the rice. Started at the edge closest to you begin tightly rolling the tortilla lengthwise away from you. Using a long knife cut 1" rounds from the stuffed tortilla. Place the Cinco de Mayo Tex-Mex Burrito Sushi Rolls onto a serving platter and serve with a cold Modelo and Coruna. Enjoy!