All serious eaters know how much I love Robb Walsh's books, so why did it take me so long to discover this seriously delicious chorizo recipe, which I've adapted from Mr. Walsh's brilliant The Tex-Mex Cookbook. As Robb notes in his headnote he himself adapted this recipe from a "cookbook published by El Chico restaurants in the 1970s".Serve it with softly scrambled eggs and some good old white toast or warm tortillas, and you will be mighty happy.
Sunday Brunch: El Chico's Chorizo
About This Recipe
|This recipe appears in:||This Week in Recipes|
- 1/2 pound boneless pork chops, cut into 4 or 5 pieces
- 1 teaspoon chili powder
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 2 tablespoons red wine vinegar
- 1 tablespoon vegetable oil
- 2 tablespoons chopped onion
Combine all of the ingredients except the oil and onion in a food processor. Process until coarsely ground, about 20 seconds.
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 to desired doneness. I like mine a little crispy on the outside, so that may take a minute more.