Cooking instructions

1. Heat a large skillet over medium-high heat and add a splash of olive oil. Add chorizo and cook, stirring occasionally, until the edges are crispy. Lower the heat to medium and add onions. Cook until translucent, then add garlic and cook until fragrant, about 30 seconds.
2. Push all ingredients to the edges of the pan, then add the tomatoes, cut-side down if possible, to the empty space in the center of the pan and cook until they blister. Add a splash of chicken stock to deglaze, stirring to scrape up any browned bits on the pan. Simmer until the liquid has reduced a bit, check for seasoning and adjust if needed before removing from heat and stirring in a splash of Pedro Ximenez and most of the parsley.
3. Spread the avocado slices out between toasts, then sprinkle with salt and a squeeze of lemon juice. Divide chorizo mixture between the two toasts, then top with a few leaves of dressed frisée. Generously shave Manchego cheese all over, sprinkle with remaining parsley and serve. 

 

TIP: 

• For an extra layer of flavor, rub the cut-side of half a garlic clove on the toasted bread as soon as it comes out of the pan.