Puerto Rican Chorizo Recipe...

And cooking for two people instead of 20.

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Ever since I started buying Stemple Creek meat products, I’ve been extremely focused on wasting less food. I definitely have anxiety around wasting food and it’s not something I tend to do often. But, I live with someone who has no guilt centered around throwing away food. Or, to manage money properly. That’s a whole other story.

You know how some of us have said how the matriarch of our families always cooked in large amounts? That they never learned how to cook smaller portions? And some people have even said they find it difficult to cook for a smaller number of people. (Cue the air horn) That’s not me.

I always cook for two people. I cook for four if I want leftovers. Even leftovers are a hot button topic in my household because I live with someone who also doesn’t like leftovers. Not really. I can get the leftovers pass the gate if I doctor them up by covering them in cheese or rolling them up in a tortilla to cover the tracks of whatever they were the previous day.

The other day I broke up the pound of ground pork into two. I made Pad Krapow (let me know in the comments if you want the recipe to this)…

eatgordaeat

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I made Freddster’s recipe for Chorizo with the remaining half-pound of ground pork. But, not really.

I watched the video for the chorizo and promptly proceeded to not really follow it. Anyone else ever do this? I’m sorry, Alfredo. I didn’t follow the measurements. I didn’t bother to put in oregano, cumin, or garlic separately since I already have those in my sazon and adobo blends. I know I use them a lot, but they’re just a nice little shortcut. Whenever a recipe calls for garlic, I just use adobo seasoning. It adds the garlic flavor and also gives a nice golden color.

CHORIZO

Yields two servings

1/2 pound of ground pork

1 Tablespoon salt free adobo

1 teaspoon of salt free sazon

1 teaspoon chipotle chili powder

1 teaspoon guajillo chile powder

1 teaspoon New Mexico chile powder

1/2 teaspoon ancho chile powder

1/2 cup white vinegar

Salt, to taste

In a medium sized bowl, combine your ground pork with all of your seasonings and give it a good massage. Add your vinegar and combine well until pork mixture it feels more like a paste.

Set aside until you’re ready to use it. Alfredo’s recipe says to set aside in the fridge overnight, but I only let mine sit for like ten minutes before using cooking it with some papas and eggs.

If you want to check on the salt level or if the mixture is too spicy for you, or doesn’t have enough garlic for you, this is the time. Fry a little tester patty to check seasonings.

CHORIZO, EGGS AND PAPAS

Yields two servings (or one big serving)

Chorizo, from above recipe

6 baby yukon gold potatoes, thinly sliced into coins*

2 eggs, whipped

Black pepper, to taste

Over medium high heat, in a cast iron pan, add half-inch of 50/50 oil (half olive oil and half neutral oil). Add a little piece of potato to the oil and if it starts to bubble, it’s ready.

Add your potatoes into the oil and cook until desired doneness. I like mine really crispy, but tender and damn near burnt, 5-7 minutes.

Remove the potatoes and set aside. Discard half of the oil.

Add chorizo in the pan with oil. Cook through until meat is firm, 3-5 minutes.

I like mine a little crispy, so I crank my heat up to high. Cooking on high isn’t for everyone. If you like yours crispy and don’t feel comfortable cooking on high, just cook on medium-high for a little longer, 5-7 minutes. If you do decide to cook it on high, remember to turn the heat down before this next step…

Add the potatoes back to the pan and make sure all the potatoes have touched the chorizo bits.

Add the whipped eggs. Let the eggs sit for 30 seconds just to firm up. When the eggs kinda look like a frittata/tortilla/omelette…

Fold the loose eggs over the chorizo bits and potatoes, ensuring the eggs have touched everything. Cook until eggs are desired doneness. I like mine firm, but tender.

I love a runny yolk, but I will not egg a French runny omelette.

Turn the heat off and set aside.

Optional: Serve with tortillas and avocado if you want little breakfast tacos or burritos.

*NOTES

- Obviously, you don’t have to use the baby yukon golds. You can also use 2-3 of the medium sized yukons or one of the large yukons. Or, one large russet (not the ones for baked potatoes though).

- I don’t eat it with tortillas. But, I do eat it with ketchup. Sometimes I’ll also add cheese.