1. Raise a pig.
Thursday, June 11, 2009
2. (skipping a few steps here) Take one pound of unseasoned pork sausage (aka ground pork, preferably chilli grind) and fry it with a tablespoon or so of canola oil in a large cast iron skillet( if possible inherited from one of your direct ancestors) over medium high heat. As it is browning, add
a) 1 chopped yellow onion
b) 2 or 3 chopped jalapenos and/or serranos, seeds removed or not as your preference dictates
c) 3 cloves minced garlic
d) a few tbsp mixed spices, ground in a coffee grinder or pounded in a mortar and pestle, consisting of:
i 1 tsp cuminseed
ii 3 or 4 whole allspice berries
iii 3 or 4 whole cloves
iv 1/2 tsp cinnamon
v 1/2 tsp salt
vi 1/2 tsp black peppercorns
vii 1 tbspn spanish smoked paprika
e) 1 tbspn tomato paste
use a spatula to mix, break up, and scrape thoroughly whilst the mixture browns. When it is browned and fragrant enough to wake the recently deceased, add
f) a handful of finely chopped cilantro.
At this point, many people of Mexican heritage would scramble in a couple or three of
g) freshly laid free-range eggs gathered by one's own children in the dew of a summer's morning
but personally I prefer to eat the chorizo without eggs, simply folded into fresh hot corn tortillas (if made from nixtamal grown on one's own land and formed by the hands of one's own Oaxacan mother-in-law, so much the better) and topped with sour cream.
It may seem like a rich meal, and so it is.