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Home made Chorizo (no lips, no snout, no lymph glands) ground meat of your choice, beef, pork, chicken, turkey they all work, 3 or more ground chili powders, Gephard's, Ancho, New Mexico, California Red etc. Mexican Oregano, Cumin Powder, Garlic Powder, Salt mix up a half cup per pound of ground meat. I don't measure the oregano or cumin sometimes I like more of one or the other. Wet this spice blend with red wine vinegar to make a thin paste. Mix this into your ground meat making sure that every bit of the meat is blended with the spice. It is best if you refrigerate this overnight but can be cooked right away. Cook a quarter cup in some bacon fat or olive oil until the meat begins to fry. This frying will "Bloom" the spices but don't let it burn. Add a couple of ounces of water and cook to a thick consistency. Scramble some eggz but before they are set add a couple of generous spoons of the cooked chorizo and fold it into the eggs. Chorizo con Huevos! Serve with refried beans and salsa. or the hot sauce of your choice. Make a burrito out of it. Gringos may need to follow with an antacid in a few hours 
The meat mixed with the spices and vinegar will keep for a week to 10 days in the frig. We make refried bean, chorizo and cheese burritos for breakfast often.
The meat mixed with the spices and vinegar will keep for a week to 10 days in the frig. We make refried bean, chorizo and cheese burritos for breakfast often.
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