Green chorizo & duck egg

Green chorizo & duck egg

Breddos Tacos
Kris kirkham

People normally think of chorizo as being red, but in Mexico they make the most incredible, vibrant, green chorizo that tastes so much fresher, herbier and lighter than the red version. This is a great dish to eat at any time of day, not least the morning after a night of overindulgence, should you have some to hand.


Quantity Ingredient
6 serrano or jalapeño chillies
6 garlic cloves, unpeeled
1 large bunch coriander
handful leaves, to serve
1 large bunch flat-leaf parsley
60ml moscatel vinegar
2kg coarsely ground pork shoulder
2 tablespoons sea salt
2 cloves
1 dried bay leaf
1 teaspoon dried mexican oregano
1/4 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
rapeseed oil
4 duck eggs
large regular eggs
8 tostadas
4 teaspoons see method for ingredients
or feta cheese
Breddos hot sauce, to taste
1 lemon, quartered


  1. Heat a large frying pan over a medium heat. Put in the chillies and garlic cloves and cook, turning from time to time. Both the chillies and garlic should be soft and blackened in spots. Remove from the heat and allow the garlic cloves to cool, then peel them.
  2. Pick all the leaves off of the coriander and parsley. Place the leaves in a blender along with the cooked chillies, garlic and vinegar, and purée until smooth.
  3. Place the pork in a large mixing bowl and pour the green purée over it. Place the salt, cloves, bay leaf, oregano, cumin, coriander and black pepper in a spice grinder and grind to a fine powder. Sprinkle the ground spices over the pork. Mix together with your hands and leave to marinate in the refrigerator for at least 12 hours.
  4. When you’re ready to cook, set a large frying pan over a medium heat and add the marinated pork mixture. Cook, stirring frequently, for about 10 minutes, and taste to check the seasoning – adjust the salt, pepper and spices to your taste.
  5. Take the pork off the heat and set aside. Warm a generous slick of oil in a clean frying pan and, when hot, add the duck eggs. Keep basting the top side of the eggs with the oil, ensuring they are evenly cooked.
  6. To serve, place 2 tostadas side by side on each plate and put a tablespoon of pork on each tostada, followed by the duck egg on top. Sprinkle over the queso fresco and some coriander leaves, add breddos hot sauce to your taste and serve with lemon wedges.
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