Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the boomdevs-toc domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/heatrbla/public_html/wp-includes/functions.php on line 6131

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the dino domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/heatrbla/public_html/wp-includes/functions.php on line 6131
El Chico's Chorizo - HeatCageKitchen
Go Back
Amy

El Chico's Chorizo

From The Tex-Mex Cookbook by Robb Walsh. page 31 (c. 2004)
Print Recipe
Servings: 1.5 cups
Course: Breakfast, Condiment, Main Course
Cuisine: Tex-Mex
Ingredients Method

Ingredients
  

  • ½ pound boneless pork chops, cut into 4 or 5 pieces You can also use ground pork or grind other boneless pork
  • 1 tsp chili powder
  • 2 tsp paprika
  • 1 tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp ground cumin Also called "Comino"
  • 2 tbsp red wine vinegar
  • 1 tbsp olive or other oil Book uses vegetable oil
  • 2 tbsp chopped onion

Method
 

  1. Combine all ingredients except the oil and onion into a food processor Process until coarsely ground, about 20 seconds. (NOTE: if using a different recipe, stop here and proceed.)
  2. Heat the oil in a skillet or saute pan over medium-high heat. Stir in the chopped onion. Add the chorizo mixture and brown for 5 minutes or so to the desired doneness.