This recipe appears in:This Week in Recipes
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.
- 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.