There are 2 types of Mexican chorizo (sausage). One is packed in sausage skins and air-dried similar to the Spanish chorizo. The other type is freshly made and sold loose. This recipe calls for the fresh chorizo which can be bought at grocery stores.
Recipe adapted from the "The Complete Mexican, South American and Carribean Cookbook"
Fresh Chorizo: (I used store bought)
2 T lard or oil
1 1/4 pounds ground pork
3 garlic cloves, crushed
2 t dried oregano
1 t ground cinnamon
1/2 t ground cloves
1/2 t ground black pepper
2 T dry sherry
1 t sugar
1 t salt
2 tomatoes, peeled, seeded and finely diced
1/2 small onion, finely chopped
1/4 C milk or light cream
fresh oregano sprigs, to garnish
Serve with warm corn or flour tortillas or fresh lettuce heads.
SKIP STEPS 1 AND 2 IF YOU'LL BE USING STORE BOUGHT CHORIZO.
1. Melt the lard or oil in a large frying pan over medium heat. Add the pork mince and cook until browned, stirring frequently. Stir in the garlic, dried oregano, cinnamon, cloves and black pepper. Cook for 3-4 more minutes.
2. Add the sherry, sugar, and salt to the pork, stir well and cook for 3-4 minutes, until the flavors are blended. Remove from heat.
COOK STORE BOUGHT CHORIZO UNTIL BROWNED STIRRING FREQUENTLY.
3. Put the eggs in a bowl. Beat lightly to mix, then sitr in the finely diced tomatoes and chopped onion.
4. Return the chorizo mixture to the heat. Heat it through and pour in the egg mixture. Cook, stirring constantly, until the egg is almost firm.
5. Stir in the milk or cream and check the seasoning. Garnish with fresh oregano or cilantro and serve with warm corn or flour tortilla or fresh lettuce heads.
Add guacamole, salsa with the egg chorizo on a lettuce head and turn it into a Mexican Lettuce Wrap.
Add a dollop of sour cream or creme fraiche' to your Mexican lettuce wrap.