Hello all,
Have been away for awhile (busy, busy, busy), but today our family enjoyed a very nice brunch of chorizo and eggs, and so thought I would share with you. First will be the chorizo recipe, followed by the chorizo and eggs. This is my first recipe posting, so I hope it works out ok.
Chorizo
Ingredients:
700 grams ground pork
2 ¾ tsp salt
4 ½ tsp chili powder
5 cloves garlic, crushed and minced
1 tsp ground oregano
1 tsp ground cumin
¾ tsp ground black pepper
1 tsp cayenne pepper
1 1/8 tsp brown sugar
3 Tbsp + ½ tsp apple cider vinegar
1 Tbsp lime juice
1 Tbsp water
Directions:
In a non-metallic mixing bowl, break up the meat, sprinkle evenly with the rest of the ingredients, cut in with wooden spatulas until evenly mixed, then knead with your hands until very well mixed.
Place mixture in a covered non-metallic container and refrigerate for a day or so (at least overnight) to let it “season.”
At this point the chorizo will keep for at least a couple weeks in your refrigerator, or you can wrap it in small packages, (85-115 g is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage, shaped into patties and fried as a breakfast sausage, or used in other recipes calling for sausage (such as the one below).
Ok, now that you've made some chorizo, here's a simple recipe using it for breakfast or brunch:
Chorizo and Scrambled Eggs
Serves 6
Ingredients
500 grams chorizo
3 shallots, chopped (including greens)
1 fresh tomato, peeled and diced (use 2 from a can if not it season)
4 slices La Victoria hot nacho jalapeños, minced (use more or less, according to your taste)
10 eggs, whisked until well-mixed (all yolks broken)
ground oregano
ground cumin
salt
Directions
Sauté chorizo in a skillet with a bit of olive oil for about 5 minutes over medium-high heat; drain and return to skillet. Add the green onions and cook for a couple more minutes. Add tomatoes and jalapeños and cook for 2 or 3 minutes more. Add a few dashes of oregano, cumin and salt to taste and mix in. Add the eggs and mix all together, cooking until the eggs become set to whatever consistency you like.
Serve with warm buttered tortillas or toast. Season with Tabasco or your favorite hot sauce if you like. Top with salsa, chopped fresh cilantro, sour cream or yogurt as desired.
Hope you like these recipes--let me know what you think.
Cheers,
Jim
Have been away for awhile (busy, busy, busy), but today our family enjoyed a very nice brunch of chorizo and eggs, and so thought I would share with you. First will be the chorizo recipe, followed by the chorizo and eggs. This is my first recipe posting, so I hope it works out ok.
Chorizo
Ingredients:
700 grams ground pork
2 ¾ tsp salt
4 ½ tsp chili powder
5 cloves garlic, crushed and minced
1 tsp ground oregano
1 tsp ground cumin
¾ tsp ground black pepper
1 tsp cayenne pepper
1 1/8 tsp brown sugar
3 Tbsp + ½ tsp apple cider vinegar
1 Tbsp lime juice
1 Tbsp water
Directions:
In a non-metallic mixing bowl, break up the meat, sprinkle evenly with the rest of the ingredients, cut in with wooden spatulas until evenly mixed, then knead with your hands until very well mixed.
Place mixture in a covered non-metallic container and refrigerate for a day or so (at least overnight) to let it “season.”
At this point the chorizo will keep for at least a couple weeks in your refrigerator, or you can wrap it in small packages, (85-115 g is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage, shaped into patties and fried as a breakfast sausage, or used in other recipes calling for sausage (such as the one below).
Ok, now that you've made some chorizo, here's a simple recipe using it for breakfast or brunch:
Chorizo and Scrambled Eggs
Serves 6
Ingredients
500 grams chorizo
3 shallots, chopped (including greens)
1 fresh tomato, peeled and diced (use 2 from a can if not it season)
4 slices La Victoria hot nacho jalapeños, minced (use more or less, according to your taste)
10 eggs, whisked until well-mixed (all yolks broken)
ground oregano
ground cumin
salt
Directions
Sauté chorizo in a skillet with a bit of olive oil for about 5 minutes over medium-high heat; drain and return to skillet. Add the green onions and cook for a couple more minutes. Add tomatoes and jalapeños and cook for 2 or 3 minutes more. Add a few dashes of oregano, cumin and salt to taste and mix in. Add the eggs and mix all together, cooking until the eggs become set to whatever consistency you like.
Serve with warm buttered tortillas or toast. Season with Tabasco or your favorite hot sauce if you like. Top with salsa, chopped fresh cilantro, sour cream or yogurt as desired.
Hope you like these recipes--let me know what you think.
Cheers,
Jim
