RecipeMuncher

Mexican chorizo and eggs, with queso fresco & Tapatío hot sauce; served with jalapeño cornbread [js]Before making my lion cubby head meatballs, I made a decision to set aside about a pound of ground pork. Reason? I wanted to try my hand — that is, TS’s hand — at making Mexican chorizo. Seems like whenever I get stuck into a I-don’t-know-what-I-want-to-eat rut, the surest quick-fire way to get myself out of that rut is to have myself some Mexican cuisine. [ts]We look (...)