HOMEMADE MEXICAN CHORIZO BREAKFAST TACOS WITH PAPAS FRITOS

Meat Blend:
3.5Lbs Chuck Steak
2.5 Lbs Pork Tenderloin
1Lb Hickory Smoked Bacon
Chorizo Spice Blend (7Lbs Meat):
8oz Sherwood’s Chiltepine Pepper Garlic Confit Spread
12 Dried Guajillo Chiles
2 Dried Ancho Chiles
1/4 cup El Frida Ground Red Chile
1 Tbsp Paprika
1 tsp White Pepper
1 tsp Onion Powder
1 cup White Vinegar
1/2 cup Filtered Water
1 Tbsp Salt
1 Tbsp Oregano
1 Tbsp Whole Black Peppercorn
1 tbs Thyme
1 tsp Ground Ginger
1 tbs Chicken Bullion
1/2 tsp Cayenne pepper
1/2 tsp Ground Cinnamon
1/2 tbs Whole Cloves
2 Bay Leaves
1 Pinch Saffron
Remove the seeds from the chiles before toasting in a pan with Chiltepine Infused Garlic Oil.
Blend the toasted chiles with all ingredients above, then mix into the Chorizo meat blend.
Let rest at room temperature for 2 hours, then place in the refrigerator over night before cooking.
Cook Potatoes and eggs, heat up tortillas, then assemble them breakfast tacos with desired toppings.
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