Method
In a large bowl, mash the ripe avocado flesh with the back of a fork until chunky. Add the remaining ingredients and mix together. Taste the guacamole and adjust the lime juice, hot sauce and salt depending on your preference.
Combine the white wine vinegar, water, caster sugar and salt in a small saucepan. Bring to a simmer then remove from the heat. Add the sliced red onion and set aside for at least 15 minutes.
Fry the chorizo in a frypan over a medium heat, stir regularly until crispy – most chorizo is very fatty so you won’t need any oil, if it’s looking a little dry, add 1-2 teaspoons of neutral oil.
Place a generous spoonful of guacamole on each corn chip. Top with fried chorizo, pickled red onions, sliced chillies, coriander and hot sauce.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz