Green Chorizo

1. 1

   Place poblano, serrano, tomatillos and garlic on a roasting pan and roast under high temperature until skins are blackened. You can also use the broiler, for quicker results, but watch carefully.

2. 2

   Remove blackened skin from poblano, rinse under cold water to remove seeds.

3. 3

   Add poblano, serrano, garlic, tomatillos and cilantro to a food processor and grind until smooth. Add salt, pepper and comino and quickly pulse.

4. 4

   Here is where you want to taste for seasoning, before you add ground turkey.

5. 5

   Add turkey and vinegar and pulse until combined. Cover and refrigerate for 4 hours or overnight. Leaving the mix overnight is preferred, giving time for flavors to enhance.

6. 6

   When ready, heat pan, add a small amount of oil, and add your chorizo to the pan. Cook until fully cooked, then add your eggs.

7. 7

   Cook until eggs are set. Serve rolled in a tortilla, or omit eggs in the mix and serve meat with sunny side eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.