con pappas.....breakfast of champions!
here is how i make it........
MEXICAN PORK CHORIZO10# PORK GROUND
2 C. CIDER VINEGAR
2 T. GARLIC POWDER
2 T. PAPRIKA
1 T. BLACK PEPPER
2 T. MEXICAN OREGANO
2 T. GRANULATED ONION
3 T. CUMIN
5 T. KOSHER SALT
3 T. NEW MEXICO CHILI POWDER
3 T. CHIPOTLE POWDER
4 C. CHILE COLORADO (RED CHILI SAUCE)....see below
CHILE COLORADO (RED CHILI SAUCE)
8oz DRIED CHILI PODS, STEMS REMOVED
1 ONION, COARSE CHOPPED
1 HEAD GARLIC, PEELED
2 C. WATER
PLACE ALL INGREDINTS IN COVERED POT AND BRING TO A BOIL, REDUCE HEAT AND SIMMER 15 MINUTES. PLACE CHILIS, ONIONS AND GARLIC IN A BLENDER AND PUREE WITH RESERVED WATER UNTIL SMOOTH ANDDESIRED THICKNESS IS OBTAINED. RETURN TO STOVE AND SIMMER FOR 15 MNUTES AND SALT TO TASTE.
grind 75-80% pork to fat with a 10 mm or 3/8 plate then partial freeze, regrind with same plate and place in a meat mixer. combine the rest of the ingredients in a bowl and wisk until combined, pour into meat mixer and mix until incorporated, transfer to nonreactive container covered and refrigerate overnight. ready to use or package and freeze.
saute in pan............
remove, fry potatoes and then add back to the pan.
finish until potatoes are done........
top with eggs and have at it.............
thx for stoppin' by..............
