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.
Servings: 6 Servings
- 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
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.