INGREDIENTS
1 tbsp
olive oil
5 oz
cooking chorizo
1/3 cups
cornmeal
1 tsp
sea salt flakes
1 3/4 cups
vegetable stock
1
egg
1 1/4 cups
freshly water
3 tbsp
olive oil
2
avocados
9 oz
tomatoes
1/2
onion
1 large
chili
1 tbsp
lime juice
1 small bunch
coriander
1 serving
tabasco sauce