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1 lb ground lean pork
1 teaspoon salt
2 Tablespoons chili powder
1/4 teaspoon cumin
1/2 teaspoon oregano
2 cloves garlic, pressed
2 Tablespoons vinegar


Mix all ingredients. It is important that the mixture marinate, to allow the vinegar and the spices to correctly flavor the meat. Allow to sit overnight in the refrigerator.You may form into patties or links. Fry in a pan loose until browned, pour off about half of the liquid, then scramble about six (or more) eggs, and add to the sausage mixture. Heat thoroughly and serve on warmed flour tortillas.