The "Choriman" started by walking ten miles a day lugging coolers full of his homemade chorizo through the streets of LA. Now he goes through 500 pounds of his green and red chorizo every week.
She begins by rubbing the turkey generously with a magical, spiced dried chile paste. Cinnamon, cloves, and pepper are present—yet this is not quite a mole or a birria recipe. It is something entirely different.