One of the most often asked questioned I get is, “What do you do with all that food you cook?” We eat it! Lol! Not all at one sitting, of course. Many times I will freeze meals in smaller portions for easy reheat and quick meals. And many times I share the foods I cook with friends. On the days when I find myself short on time or missing ingredients, I like to take a little help from the market. This was the case with this super easy and delicious version of Mexican-style chorizo. As of late some of the dried peppers, like chile ancho, has been difficult to find. I have some, but save them for the more traditional recipes until I can get more. Another ingredient not always easy to find in my local market is ground pork. You can find a mix of pork and veal, but for Mexican-style chorizo, I prefer all pork. This is where I got a little help from the market. Pre-mixed and seasoned pork sausage, typically for breakfast, works awesome for this easy Mexican-style chorizo recipe. It’s seasoned just right, with just the right amount of fat. I did not have to add any additional salt either. Instead of freezing the chorizo uncooked after I prepared it, I cooked up a big skillet of Chorizo Con Papa y Huevo. Savory pork chorizo combined with crispy potatoes, onions, peppers, tomato and scrambled eggs, one of the most popular breakfast recipes through out Mexico. On the first day we enjoyed tortas(mexican-style sandwiches) for brunch. With the leftovers, I prepared a couple pans of breakfast-brunch enchiladas using the previously cooked chorizo con papa y huevo. This is where the sharing with friends comes in! #payitforward #shareyourfoods
Easy Mexican-Style Chorizo
1 pound Jimmy Dean pork sausage(or your favorite brand)
1 1/2 teaspoons pure chile ancho powder
1 1/2 teaspoons Gebhardt chile powder(Or any mild, red chile powder)
1 teaspoon granulated onion powder
1 teaspoon granulated garlic powder
1 teaspoon Mexican oregano, crushed
1 teaspoon fresh cracked pepper
1/2 teaspoon chile de arbol powder(or cayenne)
1/4 teaspoon ground cloves
pinch of ground cinnamon
2-3 tablespoons vinegar(red or white)
Tips~ always look for pure chile ancho powder. Chili powder, used typically used for preparing chili, is often a blend of spices. Read the labels.
Combine all ingredients well. Cover and chill overnight for best results. The store bought sausage contains salt already, so I did not add anymore. It was seasoned just right, but you may want to cook a small patty ahead of time to test for seasonings.
Tips~ If you would like a more true red colored chorizo, you could add some annatto powder and adjust the red chile powder amount.
Are You Ready For Some Breakfast Enchiladas? Yes!
Why limit yourself when you can enjoy enchiladas for brunch!
Breakfast-Brunch Enchiladas filled with Chorizo Con Papa Y Huevo Topped with a Tomato-Chile Enchilada Sauce, Avocado Salsa, Queso Fresco and Cilantro.
Easy and Quick Tomato-Chile Enchilada Sauce. Click onto photo to see full recipe.
Avocado Salsa- Add your favorite chile peppers to this recipe for avocado salsa. Super easy to prepare.
Click onto picture above to see full recipe on site for avocado salsa.
- Avocado oil
- 2 cups diced potatoes
- salt and pepper, to taste
- 1 pound easy chorizo recipe
- 1/2 cup diced onion
- 2 chile serrano minced
- 1 large roma tomato diced
- 6 large eggs
- Cilantro for garnish
- Preheat 3 tablespoons of olive oil in a large skillet at medium heat. After a few minutes, add the potatoes. Season lightly with salt and pepper and continue cooking until browned on most spots.
- Move the potatoes to one side of skillet. Add the chorizo on the other side and cook for 5 to 6 minutes, breaking into crumbles as it cooks. Add the onion, serrano and tomato to the chorizo side and cook for another 2 minutes.
- Combine the chorizo with potatoes. In a bowl beat the eggs with a little splash of water and a pinch of salt and pepper. Stir into the chorizo/potato mixture until the eggs are cooked. Garnish with cilantro. Yields 6 servings.
Your favorite enchilada sauce
Crumbled queso fresco
Cilantro for garnish After lightly frying the corn tortillas, place them in between foil paper that is lined with paper towels. Let them sit for 5 minutes. Fill and roll cooked tortillas with chorizo mixture and transfer to serving dish. Ladle a generous amount of your favorite warm enchilada sauce over the top. Garnish with crumbled queso fresco or cotija, avocado salsa, fresh cilantro and onions(optional).
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