Yield: 1 Servings
|2 tablespoons||Ground ancho or pasilla chile|
|1 teaspoon||Dried oregano|
|1 teaspoon||Ground cumin|
|½ teaspoon||Freshly ground coriander seeds|
|¼ teaspoon||Crushed hot red pepper|
|⅛ teaspoon||Ground allspice|
|¼ teaspoon||Freshly ground pepper|
|2||Finely minced garlic cloves|
|1 tablespoon||White or rice vinegar|
|1 pounds||Ground pork|
Chorizo is a Mexican sausage that can be used in many ways, chief among them in breakfast tacos combined with skillet fried potatoes and/or scrambled eggs. There are many variations - this is my favorite. You can make it in bulk as it freezes well. Cook as you would ground beef but on lower heat to avoid burning the spices.
Combine herbs and spices, tequila and vinegar. Add to pork and mix well.
From: Fran <frich@...>
Date: Wed, 22 Jan 1997 11:35:37 -0600 (CST)