Course: Main
Tags: Greg Hamilton
Chorizo Sausage
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.
Source
Greg Hamilton, sent to Joe Gower 2013-07-24.
Ingredients
| 2 tb | Ground ancho or pasilla chile |
| 1 ts | Dried oregano |
| 1 ts | Ground cumin |
| ½ ts | Freshly ground coriander seeds |
| ¼ ts | Crushed hot red pepper |
| ⅛ ts | Ground allspice |
| ½ ts | Salt |
| ¼ ts | Freshly ground pepper |
| 2 | Finely minced garlic cloves |
| 2 tb | Tequila |
| 1 tb | White or rice vinegar |
| 1 lb | Ground pork |
Steps
- Combine herbs and spices, Tequila and White or rice vinegar.
- Add to Ground pork and mix well.
- Cook as you would ground beef but on lower heat to avoid burning the spices.
Herbs and spices: Ground ancho or pasilla chile, Dried oregano, Ground cumin, Freshly ground coriander seeds, Crushed hot red pepper, Ground allspice, Salt, Freshly ground pepper, Finely minced garlic cloves