Saut Veggies and Meat
Start by melting the butter in a skillet over medium heat. Toss in the chopped onion and poblano pepper and cook them until they’re nice and soft, about 5 minutes. Once they're ready, scoop them out onto a plate for now. Next, add the ground beef and chorizo to the same skillet. Cook, stirring frequently and breaking up the meat with your spoon, until it’s browned and crumbly—this usually takes around 5 to 7 minutes. Sprinkle in the enchilada seasoning and tomato powder, then pour in the water, ketchup, and Worcestershire sauce. Stir everything together before adding the cooked onion and pepper mixture back to the pan. Let it all simmer gently for about 5 minutes so the flavors can meld. Serve the meat mixture piled on toasted buns, topped with some creamy Oaxaca cheese and slices of avocado.
