How to make a delicious Mexican style chorizo sausage. This recipe is great in chorizo and egg breakfast tacos (shown in video below), breakfast burritos, and with fried breakfast potatoes. See our other Mexican food recipe videos. Recipe is below.
Having the right cookware, paprika, chili powder, and red wine vinegar is important to the taste of the chorizo sausage and Mexican food. Here are some recommendations and items I use in my video:
Wood Mortar & Pistol like my:
Garlic Press like my:
Cast Iron Flat Skillet
Paprika (hot and regular)
- Simply Organic Paprika Ground Certified Organic, 2.96 Ounce Container – https://amzn.to/2HKIdaM
- Badia Smoked Paprika 16 oz. – https://amzn.to/2I47NuN
- Chiquilin Mild, Smoked and Hot Spanish Paprika Set (Pack of 3) – https://amzn.to/2reZd1E
- Hoosier Hill Farm Gourmet Hungarian Paprika 1 lb – https://amzn.to/2FwiQaV
- Simply Organic Chili Powder Certified Organic, 2.89-Ounce Container https://amzn.to/2w0lfev
- 1-Pound Premium Ground New Mexico Dark Chile Pepper Chili Powder – https://amzn.to/2rc29gn
Red Wine Vinegar
- Pompeian Red Wine Vinegar, 16 oz https://amzn.to/2w2nw8J
- Regina Fine Red Wine Vinegar, 12 Ounce https://amzn.to/2rcu3c5
Tillamook Cheddar Cheese
- 2 pounds ground lean pork
- 1 clove garlic, peeled and minced or pressed
- 1/4 cup red wine vinegar
- 2 tablespoons chili powder
- 2 tablespoons dried oregano
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- Pepper, ground
- In a large bowl, thoroughly mix pork, garlic, vinegar, chili powder, oregano, paprika, salt, and cumin with your clean hands.
- Cover and chill for 30 minutes before using. Or put into a plastic bag and chill.
- You can crumble and fry the meat when done marinating. Or, make into patties.
PREP TIME: About 10 minutes, plus 30 minutes to chill
MAKES 2 pounds sausage and 6 to 8 servings
You can shape the sausage into patties and pan-fry. Great in tacos, burritos, or in fried
Chorizo Egg Tacos
PREP AND COOK TIME: About 30 minutes
MAKES: 4 servings
- Pour 1 tablespoon oil into a 10 to 12-inch frying pan over medium heat.
- When hot, add 1-pound Mexican chorizo
- 1 cup diced (1/4 in.) peeled russet potatoes or sweet potatoes (optional)
- 1/4 cup sliced mushrooms
- 1 tablespoon chopped green onion
- 1 tablespoon minced fresh jalapeno chili
- stir often until meat is well browned and potatoes are tender when pierced, about 10 minutes.
- Pour in 2 large eggs, beaten to blend, and stir until eggs are firm, 1 to 2 minutes.
- Remove pan from heat and stir in 1 cup shredded cheese.
- Serve with warm flour or corn tortillas.
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