# data[].attributes.headline
If you want to collab or have any issues, corrections, pointers, or just want to say hi, Just comment and I will get back to you.

# data[].attributes.subject
If you want to collab or have any issues, corrections, pointers, or just want to say hi, Just comment and I will get back to you.

# data[].attributes.body
So for this I use store bought Chorizo, but you can make your own if you want. I will put the recipe below. So to start you need to have at least 5 eggs and a tube (or your own) Chorizo.  You need to put the eggs in a bowl, add a little milk, then whisk until its all yellow. You should have your electric skillet or frying pan warming up. First you put in the chorizo and let it cook for about 5 minutes, or until it starts to brown. Then pour the eggs into the pan and stir them with a spatula. You should scrape the bottom to make sure nothing burns. Usually you wont need any seasoning but salt and pepper is optional. After the eggs are scrambled and the chorizo is brown,  start warming up tortillas. Serve on a warm tortilla and add hot sause/ Siracha if you want.
Here is the home made chorizo recipe.
NGREDIENTS

US Customary
Metric

1x
2x
3x

1 lb coarsely ground lean pork
6 oz coarsely ground pork fat (ask your butcher)
5 cloves garlic ,minced
2 tablespoons ancho chile powder
1 tablespoon sweet paprika
1 teaspoon smoked paprika
1 1/2 teaspoons salt
2 teaspoons dried Mexican oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves
4 tablespoons cider vinegar
INSTRUCTIONS

Place the meat in a large bowl and all all remaining ingredients. Use your hands to thoroughly combine the mixture. Place the chorizo in a colander or sieve over a bowl, cover tightly with plastic wrap, and refrigerate for 3 days, daily squeezing out and discarding any liquid. After 3 days, divide the meat up into 6 little 4 oz loaves, wrap each one in plastic wrap and place the loaves in a freezer bag or wrap again in aluminum foil. You can also use wax or freezer paper.
McCormick Gourmet
Sponsored by McCormick Gourmet
We go further for flavor.
Organic farming practices make perfect flavor. McCormick Gourmet brings the world sought-after flavors while protecting the environment.
SEE MORE

The chorizo will keep in the freezer for up to 4 months. Storing it longer doesn't really pose a safety concern, but the taste will suffer.
Makes 1 1/2 pounds, divided into six 4 oz. servings.
The chorizo in the picture doesn't look like chorizo and eggs. Just saying because that picture makes it look gross.
Website for the recipe:

# data[].attributes.attachment_link.readable_text
This post contains affiliate links.

Behold the secret ingredient to giving your Mexican dishes an authentic and incredibly amazing flavor! This homemade Mexican chorizo is easy to make and the flavor is out of this world!

SALIVARY GLANDS AND LYMPH NODES. That's what you'll find in the list of ingredients of a lot of store-bought chorizo. I bought some a while back, cooked with it, and it wasn't until after we had eaten it that I saw the foreboding list of ingredients. Yes, I felt a little ill.

The "daring" in Daring Gourmet isn't referring to entertaining members of the lymphatic and exocrine families.

Since seeing that I haven't been able to stomach the thought of ever eating store-bought chorizo again. I don't trust it. That's right, I have trust issues with chorizo. So, I make my own. I don't bother using the sausage casings - no point since when cooking chorizo you remove it from the casing anyway. So I either grind my own pork or have the butcher do it for me. That way I know EXACTLY what's in it! And, more importantly, what ISN'T!

Chorizo is a heavily spiced sausage commonly used in Mexican dishes. It's crumbled and fried up with whatever other ingredients the dish calls for. It's made with a variety of ingredients, including various ground chiles, coriander, cumin, cloves, cinnamon, garlic, paprika, salt, pepper, vinegar, etc. Many recipes call for about 1/4 lb at a time, so I divide it up into 1/4 lb "sausages" and freeze them so they're ready for use when I need them.

And as for my chronic trust issues with store-bought chorizo...I'm afraid it's a hopeless case, a lost relationship. I don't think I can ever learn to trust it again . I suppose we could seek counseling together, store-bought chorizo and I, but what's the use? We never loved each other in the first place, have since lost the ability to communicate, and

"Now it's too late, baby, now it's too late...

Something inside has died and I can't hide it,

and I just can't fake it."

Store-bought chorizo: We're through.

(Thanks, Carole King, for those fitting lyrics.)

This homemade Mexican chorizo is super simple to make. I did the work in experimenting with the different spices and ratios - now all you have to do is combine the spices with the meat and you're done! It's really that simple. And this chorizo tastes good! Just grab some ready-made chorizo from the freezer whenever you need it.

Many authentic Mexican recipes call for chorizo. Here are a couple of mine and more will follow:
Tinga Poblana Pulled Pork Tacos Mexican Meatballs with Roasted Garlic, Chipotle and Tomatillo Sauce East-West Lentil Stew
Wrap the individual 1/4 pound logs in plastic wrap and place them in a freezer ziplock bag. Then you can grab one whenever you need it, let it thaw and use it!

Enjoy!

BEST Homemade Mexican Chorizo

Kimberly Killebrew

# data[].attributes.attachment_link.title
Easy Homemade Mexican Chorizo Recipe - The Daring Gourmet

# data[].attributes.attachment_link.description
This post contains affiliate links. Behold the secret ingredient to giving your Mexican dishes an authentic and incredibly amazing flavor! This homemade Mexican chorizo is easy to make and the flavor is out of this world! SALIVARY GLANDS AND LYMPH NODES. That's what you'll find in the list of ingredients of a lot of store-bought chorizo.