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Heat Cilantro and Onion olive oil in a pan and add chorizo. Sauté until cooked through. In a small bowl, combine Queso Fresco and Jalapeno Lime balsamic.
To plate, spoon chorizo on top of tostadas, drizzle with the avocado sauce, and top with queso fresco mixture and radishes as a garnish.
Place the tomatillos, jalapeno, cilantro, lime oil and avocado in a blender. Puree until smooth
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