It’s been more than 30 years since I had my first taste of Mexican chorizo — tucked in a fresh flour tortilla with eggs, potatoes and cheese — and I’ve loved it ever since. Use it anywhere you’d use any other Mexican-themed meat — with tacos, tostadas (pictured), eggs or even added to queso fundido.  Want to keep it totally traditional? Feel free to replace the chicken with ground pork. And if you choose to use Annatto Oil, which adds color and a slightly nutty flavor, you can get that recipe here.

Fresh Chicken Chorizo

Fresh Chicken Chorizo — Everything that is delicious about the 500-year-old Mexico tradition.

 

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5.0 from 2 reviews

Food Snob Chronicles — Recipe: Fresh Chicken Chorizo

 

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Prep time

30 mins

Cook time

10 mins

Total time

40 mins

 

Author: Adam J. Holland

Recipe type: Main Course

Cuisine: Mexican/Tex-Mex

Serves: 1 lb.

Ingredients

• 1 lb – Chicken breast, ground
• 3 TB – Apple cider vinegar
• 2 TB – Ancho chile powder
• 1 TB – Paprika
• 2 – Bay leaves
• 1 TB – Kosher salt
• 2 tsp – Ground cumin
• 1 tsp – Garlic powder
• 1 tsp – Dried Oregano (preferably Mexican Oregano)
• ½ tsp – Ground Coriander seed
• ¼ tsp – Ground Cinnamon
• 2 TB – Annatto oil (optional) -or- 2 TB – Vegetable oil (not optional)

Instructions

1. In a spice grinder or using mortar and pestle, grind all herbs and spices into a fine powder. Using your fingers (preferably), combine chicken with vinegar and ground spice mixture. Mix in oil. Cover and refrigerate for at least 30 minutes or overnight, if possible.
2. Over medium heat, cook and crumble mixture until it is cooked through, about 10 minutes. Serve with a slotted spoon.

Notes

Use ground pork instead of chicken for the classic Mexican version.

3.2.2885

 

Read the original on: The Unorthodox Epicure