Green Chorizo

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.

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

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

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

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.

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.

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