A nice change for breakfast is a burrito made from chorizo scrambled with eggs and cheddar cheese and wrapped in a warm flour tortilla. Here is a recipe for chorizo that is easy to make and cheaper than buying the imported chorizo.
MEXICAN CHORIZO
1 lb ground lean pork
1/4 cup cider vinegar
2 tablespoons chili powder
1 tablespoon sweet paprika
1 teaspoon ground cumin
1 teaspoon table salt
1 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano, crushed
1/4 teaspoon red pepper flakes
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper
Combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.
Add cider vinegar and stir until dry ingredients are moistened.
Add ground meat and knead until spice mixture is well incorporated into the meat.
You can use the chorizo immediately, but for best flavor development, place chorizo mixture in an airtight container and store overnight in fridge.
Form chorizo meat into small patties or just scramble and fry the meat in a skillet until done.
Use within 2 or 3 days. May be frozen.