Freshly made Mexican chorizo is pan-fried with yellow onions, sweet peppers, chiles, fresh corn and toasted cilantro and topped with a giant fried goose egg..
For the Chorizo
1/2 pound fresh pork, about 80% lean, coarsely ground
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1 teaspoon Mexican oregano
2 whole cloves, ground
1 teaspoon chili powder
1/4 teaspoon freshly-ground black pepper
a pinch or two fine sea salt
Loosely combine all ingredients together in a non-reactive bowl. Cover and refrigerate 4-6 hours or overnight.
For the Hash (serves 2)
1/2 pound chorizo
1 teaspoon bacon fat
2 ears-worth fresh corn kernels
1/2 small yellow onion, thinly sliced
1-2 fresh jalapeños, diced
3-4 small orange or red sweet peppers, diced
1 1/2 teaspoons cumin seed
2 tablespoons fresh cilantro, chopped
freshly-ground black pepper
1 local goose egg per person
Heat bacon fat in a heavy skillet over medium heat. Add chorizo and cook until it begins to brown and crisp, then add corn, chiles, sweet peppers and cumin and cook until vegetables are soft, about 5 minutes. Season to taste with black pepper and a pinch of salt if you think it needs it, then top with a fried egg.
One goose egg provides about 20g protein, and is also a very good source of vitamins A, B6 and B12 as well as thiamin, riboflavin and folate. Cook as you would chicken or duck eggs, simply allowing more time due to its large size.