I’m not alone when I say I could eat tacos every day and never get bored. Add Mexican chorizo to the equation, and make that tacos twice a day, Sunday through Saturday.
The highly seasoned sausage made from ground pork, vinegar, and dried Mexican chiles is one of my favorite proteins. From dips to soups to eggs and poppers, it adds a flavor bomb like no other to just about any dish that begs to be elevated with a savory and slightly fatty ground meat.
