Scrambled Eggs with Pork Chorizo

This traditional Mexican sausage is often scrambled with eggs or served with huevos rancheros (this chapter) for breakfast. Unlike other sausages, it is usually not placed in a casing but rather served loose or formed into patties. Only a small amount of chorizo is used in this recipe, so freeze the rest in small amounts. Top the scrambled eggs with New Mexico Red Chile Sauce . Serve this with Red Homefries for Breakfast and Refried Beans of Choice . Note: This recipe requires advance preparation

Ingredients

1 clove garlic

1/2 cup ground red New Mexican chile

1/2 teaspoon freshly ground black pepper

1/4 teaspoon each: ground cloves, cinnamon, oregano, cumin

1/2 teaspoon salt

1 teaspoon oregano

1/2 cup vinegar

2 pounds ground pork

3 large eggs, lightly beaten with 2 tablespoons half and half

Instructions

To make the chorizo, combine all the ingredients, except the pork, eggs and half and half, in a blender and puree. Knead this mixture into the pork until it is thoroughly mixed together. Place in a bowl, cover, and refrigerate for 24 hours. To cook, crumble 3/4 cup of the chorizo in a skillet and fry until well-browned. Drain it on paper towels and return it to the skillet. Add the eggs and fry, stirring constantly, until the eggs are set. Serve immediately.