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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.