Sep 25, 2013 7:43 PM by Jennifer English
When I first moved to Arizona, I was introduced to many foods and flavors that were deeply rooted with well deserved pride. There were two foods that were the most deliciously confounding to me.
Tamales and the breakfast classic Chorizo & Eggs. Both of these exquisitely simple dishes require practice and practice. On more than one occasion I was told that "yes, these are good chorizo and eggs, but not as good as my mother's ( or grandmother's.) I heard this often enough to wonder what really made the difference.
I had tried this preparation at numerous homes and restaurants and discovered that the key is to make homemade chorizo to start with.
Last week we shared a recipe from Zarela Martinez. Today's recipe is from her son, Aaron Sanchez. I have know Aaron for many years and have enjoyed watching him grow as both a chef and teacher. His wonderful book "Simple Food, Big Flavor" is a fantastic expression of his gifts as both.
His Chef sense of flavor and his love for big, bright bold edible expressions is evident. His gift as a teacher is focused, direct, useful and helpful. Not much wasted energy, just clear directions and recipes that work. His recipe for Chorizo is simple and delicious. You will never buy "store-bought" chorizo again. I suggest pairing it up with local eggs from a farmers market for a real, warm taste of local Tucson.
1 lb. ground chuck beef
1 lb. ground pork
3 garlic cloves, very finely chopped ( I use a rasp)
1 Tbsp kosher salt
1/4 cup white wine vinegar
1 tsp freshly ground black pepper
1 tsp ground Mexican Canela (or 1/2 tsp ground cinnamon)
1 tsp ground Star Anise
1/2 tsp ground Cloves
2 TBSP crushed dried Mexican Oregano
1/4 cup dry white wine
1 tsp sugar
1/2 cup Ancho Chile Powder
1. Put ground beef and ground pork in large mixing bowl. Add the garlic, salt, and vinegar and mix well using your hands. Sprinkle in the pepper, canela, star anise, cloves, and oregano and mix well. Next add the wine and the sugar and mix thoroughly being careful not to overwork the meat which will make the chorizo dense, not lovely.
2. Bring 1 cup water to a boil in a small saucepan. Put the chile powder in a small bowl, pour in the boiling water, and stir well to make a paste. Cool mixture to room temperature. Work the paste into the meat mixture with your fingers until it is well incorporated. Cover, refrigerate over night before using it.
This mixture is delicious in breakfast burritos, or try them with potatoes.