Pretty sure by now, you know my proclivity towards breakfast, as evidenced by these recent posts.Â Mornings are so alluring to me– a clean slate, fresh starts, unknown challenges.
A BIG, HOT, CUP OF COFFEE.
Once again, I fall under the spell of the savory side. Warm, spicy, comforting. Chorizo is all this and more. For me, it’s very much a familial thing because my dad would always make homemade chorizo when I was still living at the house out West. He made his more traditionally, of course, utilizing pork instead of turkey, but conceptually they areÂ the same with a few spice similarities.
Two key ingredients in any chorizo: chili and vinegar. You have free reign to experiment with different kinds and combinations here. In this particular recipe, I use New Mexico chile powder and red wine vinegar– two ingredients commonly found in Peruvian cooking.
I tell you what: there is something extraordinary that happens when you mix chili with garlic and acid. Together they createÂ a menage trois ofÂ aromas so enticing that it makes it incredibly difficult having to wait until the next day to taste. And yes, you have to wait. At least 24 hours so the meat and spices can flavorize each other and get drunk happy.
But that next morning when you open your fridge, you will be greeted so delightfully by the heady, pungent smell of spicy, garlicky chorizo beckoning to be fried up and scrambled with eggs, that you will forget the hardship you suffered overnight waiting.
// Other savory breakfast things:Â