Ice Fishing Tips -Check your local regulations! > Hardwater Cuisine


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This is my recipe for Mexican Chorizo.  I use it for breakfast tacos. 

Take tacos out on the ice in a towel lined lunch box sized cooler w/ two mason jars of boiling water as a heat source.*

Last time I went to buy "industrial" chorizo I saw it was made with lips, snouts and LYMPH NODES.

No more of that s**t for me...


1 lb ground pork
1 tsp ground cumin seed
1 tsp ground coriander seed
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp Mexican oregano - may use Italian
1/2 tsp ground thyme
1 tsp garlic powder
1 tsp. sea salt
1/2 tsp ground black pepper
2 Tblsp paprika
1/2 tsp cayenne pepper
3 tbsp apple cider vinegar (can substitute with red wine vinegar)

Adjust spices to your taste.  Mix everything together. refrigerate over night.  Don't link this sausage.  It's bulk sausage.

Fry it up with some onions, green peppers, taters & eggs.  Heat a FLOUR tortilla.  Scoop some of the mix on to the tortilla and add the cheese of your choice.  Serve w/ good salsa or homemade pico de gallo.  Roll 'em up and enjoy... 

* After breakfast ya got hot water for a coffee press.

Sounds good and easy. Pretty sure it will be part of my breakfast fare this winter. Thanks for sharing.

Sounds good but... where are the pictures?

Nice, may have to make some.

I'm gonna try this with some ground deer


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