Green Chorizo

Directions

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.