Sunday Brunch: El Chico's Chorizo
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.
El Chico's Chorizo
- makes 1 1/4 cups -
Ingredients
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
Procedure
1. Combine all of the ingredients except the oil and onion in a food processor. Process until coarsely ground, about 20 seconds.
2. 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.
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4 Comments:
HMM.. no Salivary gland...
seikel at 11:03AM on 06/22/09
This appears to be a simplistic version of a complex dish. There are many recipes on the web that suggest a more complex blend of flavors. Search me why Ed likes this one so much.
beano at 5:58PM on 06/27/09
Chorizo has dozens of variations, this is more of a Texas version from what I have seen. For certain areas of Mexico i would anticpate some clove or cinnamon, much less cumin and more oregano. As you go around the Caribbean, the flavor is even simpler, paprika and garlic in Puerto Rico. Look at the book title, this is definitely a Texas Twist to Chorizo, almost surprised it wasn't beef based.
Meat guy at 1:02PM on 06/29/09
I made it for breakfast today. I liked it.
Not As Good As Pork Cracklins at 9:11AM on 07/10/09