A tutorial that shows you how to turn ground pork into chorizo with some fairly common spices.
When I lived in Houston, TX there were a ton of small, family owned Mexican grocery stores. Chorizo was so easy to find as well as dried chillies, and per-marinated fajita meat. Now that I live in Hawaii, Mexican groceries are harder to find but I have Chinatown with new flavors and foods to explore. While I love experimenting with new food sometimes I like to revisit old comforting food and recipes. So when I wanted to make a dish that needed chorizo I set out to figure out how to turn ground pork (easily found in Chinatown) into chorizo. I found this recipe and was happy to note I had all the spices I needed.
(recipe from Honest Cooking: Authentic Homemade Mexican Chorizo)
1 pound ground pork
1 Tbsp ground cumin
1 tsp ground coriander
1/8 tsp ground cloves
2 bay leaves, crushed
1/4 tsp cinnamon
1/2 tsp dried oregano
1/2 tsp dried thyme
1 Tbsp dried minced garlic
1 tsp sea salt (coarse salt)
1/2 tsp ground back pepper
2 Tbsp paprika
1/2 tsp cayenne
3 Tbsp apple cider vinegar
Place the ground pork in a large bowl while you combine the spices. You can use 2 Tbsp Ancho chile powder in place of the paprika and cayenne, but I did not have Ancho chile powder.
Sprinkle the spice mix on top of the ground pork and pour in the vinegar. Then get your hands in there and mix until all the spices are evenly incorporated. I keep latex gloves in my kitchen for activities like this so I don't make too much of a mess with porky paws (they also are handy when cutting up hot peppers).
Now you have chorizo. Refrigerate over night to allow the flavors to meld or wrap and freeze. I separated half out to freeze and used half in my Black Beans and Rice.
If freezing separate into whatever size portion you like (this is 1/2 pound), wrap in plastic wrap and put in a zipper bag. Just thaw and use when ready. I plan to use my frozen 1/2 pound in Taco Salad.
Linked to: Empty Your Archive, Saturday Dishes Tex mex, Empty Your Archive