Chorizo is a Mexican sausage that can be used in many ways, chief among them in breakfast tacos combined with skillet fried potatoes and/or scrambled eggs. There are many variations - this is my favorite. You can make it in bulk as it freezes well.


2 tablespoons ground ancho or pasilla chile
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon freshly ground coriander seeds
1/4 teaspoon crushed hot red pepper
1/8 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 finely minced garlic cloves
1 tablespoon white or rice vinegar
2 tablespoons tequila
1 pound ground pork


Cook as you would ground beef but on lower heat to avoid burning the spices. Combine herbs and spices, tequila and vinegar. Add to pork and mix well.