MEMBER RECIPE
Mexican style Chorizo Recipe
By DiveFan
Difficulty: Easy |
Total Time:
3 hours
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Active Time:
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Due to the shameful state of commercially packaged ‘Mexican’ chorizo in the U.S., I usually make my own. I never include pork salivary glands or lymph nodes!
The chile mix depends on what you have available. The listed varieties are easy to get at Mexican markets or online from Penzeys. I include a lot of paprika for color, enough de arbol for heat, and the rest for the main flavor. The vinegar will partially mute the chile heat; after a few hours cook a little to check for balance.
INGREDIENTS
- 1/2 cup mixed varietal chile powders of your preference (ancho, guajillo, New Mexico, de arbol, paprika) or more to taste
- 1 pound finely ground lean pork
- 1 tsp kosher salt
- 1 Tbsp dried Mexican oregano
- 2 Tbsp vinegar (red, white, apple cider, pineapple)
- 4 cloves garlic, finely minced
- 1/2 tsp ground clove
- 1/2 tsp ground allspice
INSTRUCTIONS
- Mix ingredients together in a mixing bowl and refrigerate for several hours or overnight.
Member recipes are not tested by the CHOW food team.
Canela goes a long way.... but now I am craving Oaxacan chorizo. In any case... the logic for grinding after you have combined all the ingredients also helps infuse the flavors a little more... actually it become one consistent mass of melded flavors.
On a parallel note... many versions of Ceviche in Jalisco will actually grind the Fish, Onions, Cilantro & Chile Together... the texture is...+READ
Canela goes a long way.... but now I am craving Oaxacan chorizo. In any case... the logic for grinding after you have combined all the ingredients also helps infuse the flavors a little more... actually it become one consistent mass of melded flavors.
On a parallel note... many versions of Ceviche in Jalisco will actually grind the Fish, Onions, Cilantro & Chile Together... the texture is fabulous & different.-COLLAPSE
- Excellent suggestion on the achiote, although I'm usually trying to accomodate the H&S challenged regions.
- I'm real gun shy on canela/cinnamon - overdoing it is a disaster in multiple cuisines. Go easy, easy...
- I use ground pork from Latino markets which is noticably leaner than the borderline gross supermarket variety. It is probably shoulder + other leftover scraps and is not too lean. If...+READ
- Excellent suggestion on the achiote, although I'm usually trying to accomodate the H&S challenged regions.
- I'm real gun shy on canela/cinnamon - overdoing it is a disaster in multiple cuisines. Go easy, easy...
- I use ground pork from Latino markets which is noticably leaner than the borderline gross supermarket variety. It is probably shoulder + other leftover scraps and is not too lean. If it looks too coarse I'll have the butcher run it through again!-COLLAPSE
Looks good to me a couple things you might consider...
> Spices... Some Achiote instead Paprika for color to make more in the Yucatan / Tabasco style... or go with some Canela to make it a little more Oaxacan
> Since you are using Lean Pork (nothing wrong with that in Tlacuitapan, Jal which is my mom's town they make theirs from Loin)... I would suggest adding some rendered Lard... and...+READ
Looks good to me a couple things you might consider...
> Spices... Some Achiote instead Paprika for color to make more in the Yucatan / Tabasco style... or go with some Canela to make it a little more Oaxacan
> Since you are using Lean Pork (nothing wrong with that in Tlacuitapan, Jal which is my mom's town they make theirs from Loin)... I would suggest adding some rendered Lard... and running the whole mix through a grinder to get that a little more supple texture-COLLAPSE