Well, hmmm – this is my second “Mexican-Style” recipe this week.
I didn’t plan it that way. It just sort of happened.
If you ask my kids what their favorite breakfast is, they’ll all say “Chorizo!” Which is shorthand for breakfast tacos consisting of eggs scrambled with Mexican-style chorizo – a fresh sausage, as opposed to Spanish-style chorizo, which is a smoked sausage – fried potatoes and cheese all wrapped up in a tortilla (corn for Oldest Son, Darling Daughter and Miss J and flour for Jolly and The Young One – who will also skip the potatoes. Yes, the kid is weird).
At any rate, I’ve slowly but surely been cutting out purchased fresh sausages – since we buy or procure all of our meat exclusively from our friends at Whitefeather Meats, this not only gives me a little freedom for how my sausage is seasoned, but is also a little cheaper as well (all those spices, herbs and seasonings cost money, you know). Making fresh sausage at home is also so quick and easy, I’ve begun to wonder why I didn’t begin years and years ago.
Chorizo was the last hold-out. Their version – which, of course, isn’t an authentic chorizo but chorizo-spiced ground pork – is just delicious and I tend to buy a pound or two every time we visit them. Sometimes, though, I get a request for The Favorite Breakfast, and have no chorizo on hand; in cases like these, the 40 minute drive to Whitefeather isn’t exactly an option.
They say necessity is the mother of invention, and this is true – especially when aided by a well-worded Google search.
This recipe tastes pretty spot-on – it was well-received by Darling Daughter, The Young One and Beloved, so I’d call that a win. As written, the recipe doesn’t give the pork that deep, brick-red tone of most commercial chorizos, but you can add a couple of teaspoons of regular paprika (which has little flavor) if you’d like the color.
If you don’t eat pork, this would be just fine with ground turkey or venison.
Click the image to enlarge
- 1 pound ground pork
- 2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 tablespoon garlic powder
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons ancho chili powder
- 3 tablespoons apple cider vinegar
- In a large bowl, gently combine all of the ingredients, using your hands, until well-blended.
- Wrap tightly in plastic wrap and refrigerate for 4 to 24 hours before using in your favorite recipe.
- Nutrition (per serving): 218 calories, 16.7g total fat, 54.4mg cholesterol, 402.5mg sodium, 315.4mg potassium, 3.4g carbohydrates, 1.5g fiber, <1g sugar, 13.6g protein