Prep 30 mins
Cook 0 mins
If you have a hard time finding chorizo, try making your own chorizo. It is good in a variety of Tex-Mex dishes. Especially good with scrambled eggs and onions in a warm flour tortilla for a breakfast taco.
- Grind pork.
- Add one at a time; salt, chili powder, vinegar, garlic, oregano, and cumin, mixing well after each addition.
- Pack in a crock, or glass jar for at least 8 hours but preferably 24 hours.
- Cook as needed in skillet.
- It will look like ground meat.
- May be frozen.
Call in the fire trucks!!!! I think the new brand of chili powder we purchased is a 5 alarm and this recipe was a hot one. In the freezer to cool off! Now I'm all set for mexican cooking.
I've made this a few times now, and love it. I use lean beef or lean turkey, depending on what's on sale. Both taste good, and I end up with a lower-calorie chorizo without all the filler that pre-packaged brands might have. Thanks for sharing.
Wonderful! Very tasty, great flavor, simple to make, and I love that you can control the ingredients. Used some in Southwest Sausage Casserole and froze some, cooked, for scrambled eggs later. Chorizo is readily available where I live but I made the mistake of reading the ingredients on the package. I'll stick to making my own! :) Thanks for sharing the recipe!