A Giveaway and homemade Mexican Chorizo Recipe
I'm happy to announce my first giveaway to go along with this recipe. First we'll talk about the recipe then the giveaway. Chorizo, when Europeans hear this word they think of a fermented cured red sausage. But when North Americans hear chorizo they think of a crumbly meat red sausage. Spanish chorizo and Mexican chorizo are very different from each other in looks, texture and taste. And no matter what you may find on the Internet the two are not interchangeable. I love both types of chorizo but for very different reasons and to enjoy in different ways. Today I want to share my recipe for home made Mexican chorizo that you can use in any of your favorite Mexican recipes. I will share some ways to use this chorizo in the coming weeks as I use it up, so stay tuned.
- 1.10 lbs or 500 grams of ground pork
- 1 Tb. cumin seed
- 1 tsp. coriander seed
- 5 whole cloves
- 2 bay leaves
- 1/4 tsp. ground Cinnamon
- 1/2 Tb. oregano
- 1/2 tsp. thyme
- 1 Tb. garlic powder
- 1 tsp. sea salt
- 1/2 tsp. black pepper or 5 whole peppercorns
- 3 Tb. Apple cider vinegar or substitute red wine vinegar
- 2 Tb. Ancho chile powder or substitute with a combination of
- 2 Tb paprika mixed with 1 tsp. red chili powder or 1/2 tsp. cayenne powder
- 1. In a mortar and pestle grind the cumin seed, coriander seed and cloves. Break up the bay leaves with your hands as much as possible and add them to the spices in mortar and pestle, grind until you have a fine powder. Next add the remaining spices to the mortar and pestle and grind/ mix until everything is well combined.
- 2. In a large glass bowl using your hands break up the the ground pork . Next you may want to put on some plastic gloves to prevent burning and staining to your hands. Pour in the vinegar and half the spices, spread them evenly on the pork, and start working it into the ground pork. Adding more of the spice mixture until it has all been used up. Keep working the meat until it turns red (from the chili) and all the spices have been well combined.
- It's best to let the chorizo sit overnight before using it because this will allow all of the flavors to come together and make for a better tasting chorizo. Alternatively you can freeze the chorizo until you are ready to use it. Since this chorizo doesn't have casings you can form or shape sausages or patties and keeping their form by wrapping them in plastic kitchen wrap. Another way to store the chorizo in the freezer is by portioning out amounts and storing it inside plastic bags to put in the freezer. This way you defrost what you need or want without having to use the whole large batch.
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|Amount Per Serving||%DV|
|Serving Size 97g|
|Recipe makes 6 servings|
|Calories from Fat 165||69%|
|Total Fat 18.33g||23%|
|Saturated Fat 6.65g||27%|
|Trans Fat 0.0g|
|Total Carbs 3.65g||1%|
|Dietary Fiber 1.6g||5%|