Chorizo Mexicano (Mexican Sausage) Filler
Growing up this was something too good to pass up. This recipe, to me, is best a bit heavy on the fatty side. The flavors are amazing, of course, if you prefer you can choose leaner pork.
Cuisine: Tex-Mex
Keyword: Mexican Chorizo
Servings: 6 Servings
Calories:
- 2 lbs Ground Pork
- 2 Tablespoons Chili Powder
- 2 Tablespoons Paprika
- 2 Tablespoons Salt
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Ground Cumin
- 1/2 Cup Vinegar
- 1/4 Cup Chopped Onion
In a mixing bowl combine all the ingredients and mix until uniform in color and texture
Store the Chorizo in a crock or glassware and keep covered in the refrigerator until ready to use
Commercial chorizo is stuffed into casings but this is not necessary for home use
Variations
For lean chorizo:
Omit the oil, add the mixture to a cold skillet, turn the heat to high, and brown to taste.
Chorizo & Papas: (potatoes)
Add 1 cup boiled potato chunks and turn with a spatula over medium heat until the chorizo and potatoes are well combined and heated through.
Chorizo & Eggs:
Add 2 beaten eggs to 3 heaping tablespoons of hot cooked chorizo in the skillet and turn with a spatula over medium heat until the eggs are cooked to the desired doneness.