50 Recipes 2011, #14: Mexican chorizo

Another one that came my way via Tasteologie: Mexican chorizo. Took about five minutes to make the spice blend and mix everything together, and then I fried it up later to put in soft tacos with lots of veggies. It's the ancho chile powder that really makes it, and I'm glad I bought some, because it was equally delicious sprinkled on roasted sweet potato chunks.

Yesterday's cooking project was the Baked cookbook's peanut butter milk chocolate chip cookies, which I'm not counting for the 50 Recipes project only because I've made peanut butter chocolate chip cookies before, albeit not from this recipe. I do recommend Baked's version, although I caution you that the recipe claims it makes only two dozen, and I got 50 cookies using the rough tablespoon-sized scoops recommended. Good thing we like peanut butter chocolate chip cookies around here.