3 cups shaved green cabbage

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1 cup thinly sliced white onion

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1 cup Crema (recipe follows)

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12 soft rolls, approx. 6” diameter (Mexican Teleras or French roll)

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3 cups ¾" diced Yukon gold potatoes

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3 cups crumbled Mexican chorizo (approx. 1-½ lbs.)

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3 California Avocados, peeled, seeded, thinly sliced*

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As needed Guajillo Salsa (recipe follows)

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1 1/2 cups Salsa Escabeche (recipe follows)

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1 cup crumbled queso fresco

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1 cup Greek yogurt

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1 Tbsp. fresh lime juice

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1/2 tsp. kosher salt, plus more to taste

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2 dried mulato chiles, stemmed, seeded

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2 dried guajillo chiles, stemmed, seeded

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2 garlic cloves

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1/2 cup diced white onion

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3/4 cup canned diced tomatoes

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1/2 tsp. dried oregano

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1/2 tsp. ground cumin

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As needed Salt to taste

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1 1/2 cups mixed Pickled Vegetables (recipe follows)

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1/2 cup diced canned tomatoes

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As needed Salt to taste

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3/4 cup carrots, peeled, cut in half lengthwise, sliced into half rounds

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3/4 cup jalapenos, stemmed, halved lengthwise, sliced into half rounds

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3/4 cup small cauliflower florets

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1/4 cup thinly sliced white onion

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2 1/2 tsp. kosher salt

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1/2 cup white vinegar

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1/2 cup water

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2 1/4 tsp. sugar

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1 Bay leaf

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1 garlic clove

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1/4 tsp. dried marjoram

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1/4 tsp. dried thyme

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1/4 tsp. ground allspice

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.