HOMEMADE MEXICAN CHORIZO
I love choizo, but who knows what is in the commercially prepared kind? This homemade Mexican chorizo is delicious with scrambled eggs served in a flour tortilla. I usually prepare this chorizo with ground turkey.
Provided by Wheres_the_Beef
Categories Pork
Time 25m
Yield 1 pound, 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.
- Add cider vinegar and stir until dry ingredients are moistened.
- Add ground meat and knead until spice mixture is well incorporated into the meat.
- You can use the chorizo immediately, but for best flavor development, place chorizo mixture in an airtight container and store overnight in fridge.
- Form chrizo meat into small patties or just scramble and fry the meat in a skillet until done.
Nutrition Facts : Calories 324.3, Fat 25.1, SaturatedFat 9.1, Cholesterol 81.8, Sodium 714.2, Carbohydrate 4.2, Fiber 2.3, Sugar 0.6, Protein 20.2
MEXICAN CHORIZO RECIPE
You need not case this sausage. I often make it loose, as most Mexican recipes call for uncased chorizo anyway. In this case, there is no need to let the finished sausage rest overnight. Many Mexican chorizo recipes use vinegar, too, but this damages the sausage's ability to bind to itself. Use vinegar (any kind) instead of ice water, if you are not casing your links.
Provided by Hank Shaw
Categories Cured Meat
Time 2h
Number Of Ingredients 13
Steps:
- Cut the meat and fat into chunks that will fit into your meat grinder. Combine the salt, sugar and all the dry spices (except for the achiote paste) with the meat and fat, mix well with your hands and chill it until it's almost frozen by putting it in the freezer for an hour or so.
- Take out some hog casings and set in a bowl of very warm water. Mix the ice water with the achiote paste and chill it in the fridge.
- Grind the meat mixture through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture), using the fine die, about 4.5 mm. If your room is warm, set the bowl for the ground meat into another bowl of ice to keep it cold. Make sure the meat mixture is very cold before moving on to the next step: You want it between 27°F and 35°F.
- Add the water-achiote mixture and mix thoroughly either using a Kitchenaid on low for 60 to 90 seconds or with your (very clean) hands. This is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge and clean up.
- Stuff the sausage into the casings all at once. Twist off links by pinching the sausage down and twisting it around several times; do every other link and you will only have to twist in one direction. Or you could tie them off with butcher's string.
- Hang the sausages in a cool place for up to overnight (the colder it is, the longer you can hang them). If it is warm out, hang for just one hour. Once they have dried a bit, put in the fridge until needed. They will keep for at least a week in the fridge. If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.
Nutrition Facts : Calories 454 kcal, Carbohydrate 2 g, Protein 16 g, Fat 42 g, SaturatedFat 16 g, Cholesterol 87 mg, Sodium 756 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HONEST COOKING CHORIZO RECIPE - (4.4/5)
Provided by Beefman-2
Number Of Ingredients 17
Steps:
- mix all ingredients together and let flavours meld in fridge over night for best resaults
CHORIZO
I love the flavor of chorizo but cannot stomach the thought of the variety meats traditionally used to make it. This is an authentic chorizo from the Mexican state of Sonora. I obtained the recipe from a gentleman named Bruce Moffitt and have since modified it slightly.
Provided by Matt Redmond
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Combine chile powder, vinegar, oregano, water, garlic, salt, red pepper flakes, cumin seeds, sugar, and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids.
- Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld, 8 hours to overnight.
- Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.
Nutrition Facts : Calories 251 calories, Carbohydrate 3.8 g, Cholesterol 73.6 mg, Fat 16.6 g, Fiber 0.9 g, Protein 20.7 g, SaturatedFat 6.1 g, Sodium 1076.5 mg, Sugar 0.9 g
HOMEMADE MEXICAN CHORIZO
Mexican chorizo is a little different than its Spanish cousin, but equally delicious. Use these sausages as you would any spicy sausage, or use the loose sausage meat to make tacos for a flavor-packed change from regular old ground pork. Freeze for up to 3 months.
Provided by brandon
Categories World Cuisine Recipes Latin American Mexican
Time 2h15m
Yield 8
Number Of Ingredients 12
Steps:
- Place chile peppers in a bowl and cover with hot water. Soak until softened, about 30 minutes.
- Meanwhile, place pork butt and pork fat in the freezer for 30 minutes. Chill meat grinder in the freezer to make grinding the meat easier.
- Grind allspice berries and cloves using a mortar and pestle or a spice grinder. Set aside.
- Drain chile peppers and place in a food processor or blender. Add vinegar and puree until smooth.
- Fit the chilled meat grinder with a medium plate. Pass the partially frozen pork and fat through the grinder. Combine ground meat with pureed chile peppers, garlic, oregano, salt, pepper, and cumin in a bowl. Mix well with your hands for 2 to 3 minutes. Cover bowl with plastic wrap and chill for 1 hour, or overnight.
- Meanwhile, soak casing in cold water for about 30 minutes. Place the wide end of a small sausage-stuffing funnel up against the sink tap and run cold water through the inside of the casing.
- Use the medium sausage-stuffing funnel attachment and place casing on the outside of the tube. Start passing meat mixture through the funnel, stopping just as it starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
- Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions. Poke 2 to 3 small holes into each sausage with a metal skewer to allow air to escape during cooking.
- Cook as desired or chill in the fridge for up to 3 days.
Nutrition Facts : Calories 496.4 calories, Carbohydrate 8.3 g, Cholesterol 95.8 mg, Fat 39.2 g, Fiber 3.3 g, Protein 26.9 g, SaturatedFat 13.8 g, Sodium 951.3 mg, Sugar 0.1 g
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