makes one pound
I needed a chorizo without the questionable ingredients contained in the premade options at the grocery store, but I didn’t feel like hunting down a bunch of hard-to-find spices to make my own. And that’s how my take on Mexican-style chorizo was born. Ancho chile powder is as specialized as I get in this recipe. I had to order mine online, but there’s a good chance you have access to better grocery stores and will be able to find it locally. I don’t recommend substituting regular chili powder for the slightly sweet, smoky ancho if you can avoid it. Ancho chile powder is 100 percent dried, ground poblano peppers whereas regular chili powders are usually a blend of peppers and other spices, so the taste difference is substantial. If you must, you may use chipotle chile powder as a substitute, though keep in mind that chipotle is spicier, so use a teaspoon or two less if you prefer a milder sausage.
1 pound ground pork
1½ tablespoons apple cider vinegar
1½ tablespoons ancho chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
¾ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon paprika
In a medium bowl, combine all the ingredients. I use my hands to mix everything together—it’s messy, but effective. For maximum impact, refrigerate the mixture for 4 to 8 hours so the flavors have a chance to mingle. But if you’re in a hurry, there’s nothing wrong with cooking it up right away.
Brown the chorizo in bulk or, to make patties, place a piece of parchment or waxed paper on the counter. Place the sausage mixture on top and pat it to ½ inch thick. Using a 3-inch biscuit cutter or the rim of a drinking glass, cut the sausage into rounds. Or if you’re in a hurry, you can make free-form patties in the palm of your hand.
In a skillet over medium heat, fry the patties until they are no longer pink in the middle, about 3–5 minutes per side.
kitchen notes • To freeze, place squares of waxed paper between uncooked patties and stack them in an airtight container (or simply wrap them tightly, if freezing in bulk) and freeze for up to 4 months.
Add chorizo to frittatas or breakfast burritos, or substitute it for the bacon in Farmer’s Breakfast Hash.
no-stick scrambled eggs in a cast-iron skillet
If you were to dig through my kitchen cupboards, you wouldn’t find a single piece of cookware with the special nonstick coating that seems to be on everything these days.
I fell out of love with the stuff years ago. I hate how easily the coating scratches, not to mention that the fumes many of the coatings emit when heated to higher temperatures aren’t especially healthy. I’ll stick (pun intended) with my stainless steel and cast iron, thank you very much.
Thankfully, with these few considerations, it’s entirely possible to cook eggs in a good old-fashioned cast-iron skillet.
Start with a well-seasoned pan. This makes all the difference—a naked pan will result in glued-on eggs every time. If you aren’t confident in your skillet, see here for instructions on re-seasoning cast iron.
Don’t skip the fat. This isn’t the time to try to be fat-free. I add at least 1 tablespoon of fat to my 10-inch skillet when I’m cooking scrambled eggs. Butter, coconut oil, lard, and bacon grease will all work—just don’t skimp. Eggs taste better with fat, anyway. It’s a win-win.
Warm it up. Starting with a cold pan is a surefire way to end up with a sticky mess. Heat the pan and fat well over medium heat before adding the eggs.
Wait, then stir. After pouring the beaten eggs into the pan, wait for 20 to 30 seconds before you start stirring with a wooden spoon or spatula.