cookware
- small stainless skillet
- food proessor
- small bowl
- large bowl
- large skillet
1 | Toast all the chiles in the small stainless skillet, then cool them off heat. |
2 | Grind the chiles, herbs, and spices together in the food processor. |
3 | Transfer the mixture to a small bowl then mix in the vinegar and the garlic. |
4 | Using gloved hands, mix the pork and chile mixture together in the large bowl. Cover and marinate the mixture in the fridge for up to 2 days or vacuum seal and store in the freezer if not eating immediately. |
5 | When ready to cook the chorizo, pull the meat out of the fridge and preheat a large skillet over medium heat. Add olive oil and cook and stir until browned. Season to taste with salt and pepper. |
6 | Prepare eggs however you and your family prefer. We like to use this technique for our eggs. |
7 | Serve the chorizo and eggs with tortillas, avocado, lime and hot sauce on the side. Share and enjoy! |
source: Roy Choi's LA Son