Monday, May 4, 2015

How to Make Mexican Chorizo

Yum

A tutorial that shows you how to turn ground pork into chorizo with some fairly common spices.


How to Make Mexican Chorizo:  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 chilies, and pre-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.

Turn ground pork into chorizo [Tweet this]
What better recipe to repost for Cinco de Mayo.  I hope this inspires you to try making your own chorizo.

How to Make Mexican Chorizo:  A tutorial that shows you how to turn ground pork into chorizo with some fairly common spices.

Mexican Chorizo


Ingredients:
(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 black pepper
2 Tbsp paprika
1/2 tsp cayenne
3 Tbsp apple cider vinegar

How to Make Mexican Chorizo:  A tutorial that shows you how to turn ground pork into chorizo with some fairly common spices.

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.

How to Make Mexican Chorizo:  A tutorial that shows you how to turn ground pork into chorizo with some fairly common spices.

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're also are handy when cutting up hot peppers).

#Kitchentip use gloves to avoid porky paws [Tweet this]

How to Make Mexican Chorizo:  A tutorial that shows you how to turn ground pork into chorizo with some fairly common spices.

Now you have chorizo.  Refrigerate overnight 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.

How to Make Mexican Chorizo:  A tutorial that shows you how to turn ground pork into chorizo with some fairly common spices.

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.

Enjoy.

Repost of origial from 9/16/13 added new cover pic, 'check out' pics/links, click to tweet, minor editing. 

For recipes using chorizo check out:

Chorizo and Black Bean Taco Salad:  Taco salad made with black beans, chorizo and spices.
Black Beans and Rice:  A complete one dish dinner with black beans, rice, meat and vegetables.  All cooked in one pot.
        Black Beans and Rice                -

For more Cinco de Mayo recipes check out:

Chicken Burrito Bowls:  Chicken, peppers, corn, beans, and rice all mixed together with tomatoes.  Ready to eat or wrap in a tortilla.
Black Bean Soup:  A creamy, flavorful, and meatless soup made with black beans and spices.  Filling enough for an entree.
Chicken Enchiladas:  Corn tortillas rolled with chicken and cheese then smothered and baked in a chili sauce.
Tequila Lime Shrimp Tacos:  Shrimp marinated in tequila and lime juice atop a lightly grilled corn tortilla with toppings of your choice.

Linked to:  Empty Your Archive, Saturday Dishes Tex mex, Empty Your Archive, Treasure Box, 2 Cup, Lou Lou Girls, Tickle my Tastebuds



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12 comments:

  1. Thanks for sharing this recipe. I haven't bought chorizo because of the nitrate preservative, which I have read is carcinogenic. Now I can make my own--fresh and healthy!

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  2. My hubby loves chorizo and now I can make it for him. Thanks for posting the recipe. Pinned.

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  3. What a great recipe! We used to have a delicious Mexican restaurant that served the best Chorizo Breakfast Burritos, but unfortunately it closed. I can't wait to make your Chorizo and make my own breakfast burritos!
    Thanks for sharing at Saturday Dishes! I'm pinning and also featuring your post in a Cinco de Mayo roundup on Friday morning!

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  4. I didn't know about the nirate preservative. This doesn't taste exactly the same but pretty close and tastes great.

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  5. I hope your husband likes it Erlene. Mine sure did :)

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  6. Thanks Jamie. It's not exactly the same but tastes great.

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  7. Sounds great! I'll have to put this on my to do list! Thanks so much for sharing:)

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  8. Thanks Shannon. It's real simple and tastes great. I hope you try it.

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  9. Kim Daniels LewisMay 9, 2015 at 11:06 AM

    I'm loving this! I'm always so impressed by your masterpieces. Pinned and tweeted. We appreciate you taking the time to party with us. I hope to see you on Monday at 7. Happy Mother's Day! Lou Lou Girls

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  10. Joy, this really is fantastic. Living in Texas, I do take chorizo for granted, but I would like to make my own- I like to know what's in stuff! :) "Porky paws"...best term ever. :)

    Thank you for sharing this with us at Treasure Box Tuesday- pinned!

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  11. Thanks, Kim. I always enjoy partying with y'all.

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  12. Thanks, Joy. I hope you give it a try sometime. It's been a while since I've had the real thing so I'd be interested to know how it compares. I think is super tasty.

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