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Easy Chorizo
shared by Dave Weigel
1 lb ground lean pork 1 teaspoon salt 2 Tablespoons chili powder 1/4 teaspoon cumin 1/2 teaspoon oregano 2 cloves garlic, pressed 2 Tablespoons vinegar Mix all ingredients. Allow to sit overnight in the refrigerator. You may form into patties as with other sausage, Fry in a pan loose until browned, pour off about half of the liquid, then scramble about six (or more) eggs, and add to the sausage mixture. Heat thoroughly and serve on warmed flour tortillas, with extra salsa if you wish. |
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