Homemade Mexican Chorizo
Half of my childhood life I grew up in El Paso, TX. A place where Mexican food is done RIGHT! My fellow El Pasoans will fist pump me on this. I miss the food there. I love living in the DFW metroplex, but there is NO comparison when it comes to Mexican food. If you live here and can prove me wrong, please chime in.
I married a Mexican man. Cooking for him changed the way I cook in many ways. His palate is very different than mine was growing up. He LOVES spice and citrus. In our early married years, we would wake up on the weekends and make breakfast together. More times than not, it included chorizo and eggs in a tortilla with some shredded cheese and sliced jalapenos. Although it tastes like heaven on a plate, the ingredients make my eye twitch. I love it so much that I turn a blind eye when it comes to chorizo.
Well, now my girls love it too. Funny how you are more concerned with what your kids put in their bodies than what you put in yours, but that's how I'm built. Challenge on to find a recipe that is just as delicious, but doesn't have "parts is parts" as the ingredients!
So, I started researching recipes and found a blend of different ones that seemed about right from a spice perspective. If it's too bland, my husband won't eat it. If it's too spicy, my girls won't eat it. I think I found a good mix. The recipe requires that it sit overnight for the spices to mix into the ground pork. Right now, I'm waiting for tomorrow to come. Eggs and chorizo for breakfast it will be. Will continue tomorrow.
It sat overnight and the spices blended nicely. I sauteed it in a pan and drained out the extra juices. I scrambled some eggs and sliced up some avocado. Voila, breakfast was served. I waited for my husband's reaction, and he was pleasantly surprised. It was a win! I will make this next time with organic, grass-fed beef as I believe it will be just as wonderful and even healthier than the ground pork. I recommend making it in batches and freezing it as it will save time in the future. I hope you give this a shot and change up the proportion of spices to fit your palate. You can definitely add some more heat if you like, via ancho chile powder, jalapenos, or cayenne. I wanted my girls to eat it, so I kept the heat to a minimum.
Here's the recipe (adapted from joybeewhatsfordinner.blogspot.com):
1.5 pounds ground pork or organic, grass-fed ground beef
1 Tbsp ground cumin
1 tsp ground coriander
1/8 tsp ground cloves
1/4 tsp cinnamon
1/2 tsp dried oregano
1/2 tsp dried thyme
1 Tbsp dried minced garlic
1 tsp kosher salt
1/2 tsp fresh ground black pepper
2 Tbsp paprika
1/2 tsp cayenne
2 1/2 Tbsp apple cider vinegar
Dump your ground meat in a bowl. Mix together all of the dried spices. Pour over ground meat, add apple cider vinegar and mix together until spices are evenly distributed. Put in ziploc bag, release all air and close. Let sit overnight for flavors to blend. Heat in pan until meat is fully cooked. Enjoy!