added by
4 servings
roy choi\'s chorizo
ingredients
all
3 whole ancho chiles
seeded
2 whole pasilla chiles
seeded
jalapeno peppers
seeded
1/4 tsp dried oregano
1/4 tsp ground coriander
2 tsp Hungarian paprika
1 pinch ground cloves
1 pinch ground cumin
1/2 cup rice wine vinegar
4 cloves garlic
minced
2 lbs pork butt
ground
3 tbsp extra virgin olive oil
kosher salt and freshly ground pepper
large eggs
enough for everyone
corn tortillas
2 whole avocados
peeled, pitted, and sliced
1 whole lime
halved
tapatio
cookware
We really enjoyed reading Roy Choi's LA Son and were super motivated to cook the recipes from it! Since the chorizo from the market always seems to be too greasy, we were excited to find this recipe in his book. The chorizo turned out perfectly seasoned without all the excess grease.
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