There are certain inalienable truths in life, like, a chorizo and egg taco that has your arm running with orange grease after the first bite, will cure pretty much anything (well, okay a hangover). Other facts you need to know, to muddle through are as follows: You don't tug on Superman's cape. You don't spit into the wind (well, not more than once). You don't pull the mask off the Ole Lone Ranger. AND, you don't mess around with Robb.
Well, unless you're me, sorta. Now, by mess around with, I am referring to food and recipes for making food. Robb Walsh knows his groceries. Unlike other food critics, he's rarely led me astray. I freely admit, food and liking it, is a deeply personal thing - like religion, or politics, yet, much more freely discussed and debated. For example, I hate those little gherkin sweet pickles and everything they stand for. Hate. Will not put into cake hole! If you like them, you may have mine, they're wasted on me. Back to messing with Robb. I tried his chorizo recipe recently. It's leaner than store-bought and delicious, but, I had to monkey with his business and add some heat. I like it hot, and, as much as I love greasy goodness, this stuff made me feel good about my breakfast.
Revival Red Chile Chorizo - Courtesy of The Master of Tex-Mex, Robb Walsh and tinkered with by herself, the Aghast One - all tinkering bits are in the italics.
Makes 2 1/2 cups
1 pound Revival ground pork
2 teaspoons red chile powder
1 tablespoon sweet paprika
1 tablespoon salt
1 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon ground chili piquin
1/2 teaspoon cayenne pepper
3 tablespoons red wine vinegar
Combine all of the ingredients in a bowl and mix well with your hands. Cover and store in the refrigerator for up to a week.
To cook chorizo, heat about a tablespoon of oil over medium heat in a frying pan. Add some chorizo and chopped onion. Fry for five minutes or to desired doneness, then use in your favorite recipe.
Things of note: First, sounds too salty, but it is definitely not. Second, the vinegar may sound "not right", it's absolutely necessary. Third, use his original recipe, you will love it, promise *crossing heart*. Add the heat you want, I, myself, personally - tend to go batsh*t crazy with hot, on occasion.
I can not WAIT for El Real to open. Hurry, hurry! Surely, it will be cheese/grease/browngravied jalapeno magic, with a cup of queso.
Note: I have a "thing" for putting "e's" where they don't belong. Spellcheck is truly overrated.