Heat your skillet over medium heat. Add the ground chorizo and cook until it’s fully browned and cooked through, about 5-7 minutes, breaking it up as it cooks.
In a mixing bowl, mash ripe avocados and mix in diced tomatoes, lime juice, salt, and minced cilantro to taste while the chorizo is cooking.
Remove the chorizo from heat and set aside. Toast the slices of bread until golden brown and crispy.
Spread a generous layer of guacamole on each slice of toasted bread and top with the cooked chorizo.
Sprinkle crumbled Cotija cheese over the chorizo, followed by minced cilantro.
Serve immediately, garnished with extra cilantro if desired, and enjoy with salsa or hot sauce.
