CHORIZO

This recipe is from the book "It's A Long Way To Guacamole" by Rue Judd and Ann Worley. I have found this chorizo to be quite authentic.

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, -or (the best way)-
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. That is the way to fix the classic chorizo con huevos BREAKFAST TACOS I miss so much from Austin. You can also scramble the eggs right in with the chorizo. I have seen it fixed both ways. It IS important that the mixture marinate, to allow the vinegar and the spices to correctly flavor the meat.

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