Fran's chorizo

Yield: 1 Servings

Measure Ingredient
2 tablespoons Ancho or pasilla chile; ground
1 tablespoon Dried oregano
1 teaspoon Ground cumin
½ teaspoon Ground coriander
¼ teaspoon Crushed red pepper
⅛ teaspoon Ground allspice
½ teaspoon Salt
¼ teaspoon Black pepper
2 Cloves garlic; minced
1 tablespoon White or rice vinegar
2 tablespoons Tequila
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.

Courtesy of Fran Rich - frich@...

Compliments of Garry's Home Cookin' garhow@...

Recipe by: San Antonio Herb Society Cookbook Posted to bbq-digest V5 #529 by "Garry Howard" <garhow@...> on Sep 13, 1997

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