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.

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

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

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

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.

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

Black Beans and Rice                -

For more Cinco de Mayo recipes check out:

The Best Queso Dip        -

Great Guacamole        -

Black Bean and Corn Salsa

Chicken Burrito Bowls

Black Bean Soup

Chicken Enchiladas

Tequila Lime Shrimp Tacos

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Larb (Minced Meat Salad)

A Laotian/Thai minced-meat salad made with ground pork (or chicken), fish sauce, lime juice, toasted ground rice, and fresh herbs/vegetables.

I'm a big fan of Southeast Asian cuisine.  Mostly I've had Vietnamese and Thai food but, looking for something new to try, I searched for recipes online.  I found this recipe that sounded delicious and simple with easy to find ingredients.  I also saw a local cooking show where the chef made this dish and gave me more ideas on how to make it and what to serve with it.  Many of the recipes for larb use ground/minced chicken but you can also use pork, beef, or even fish.  It's easiest for me to pick up ground pork in Chinatown (and I prefer pork) so that's what I used.  This recipe has so much flavor I think any meat would be delicious or you could even try mushrooms (for a meatless version).

Like many Thai dishes, this is spicy, salty, sour, and sweet.  It is served with fresh vegetables, herbs, and sticky rice.  I like to pile the larb and rice onto lettuce leaves and eat it like that.  I made mine with fresh cilantro and green onions on the side as well as a shredded daikon, carrots, and cabbage slaw.  Then before eating I mixed it all together.  Mint is another herb that is commonly served with this dish.  In my opinion, you can use just about any fresh herbs and vegetables you like with this salad.  Once you have all the ingredients prepared it all cooks in no time and is a delicious, fresh, quick, and easy meal.

Larb

Ingredients:

1 pound ground pork
1/4 red onion (or 1 shallot), thinly sliced
1/4 cup fresh lime juice
1/4 cup fish sauce
2 Tbsp brown sugar
*2 Tbsp toasted, ground rice
**1 tsp toasted, ground, dried Thai chilies (or you could use fresh or try Sriracha)
fresh herbs such as cilantro, green onions, and mint
**Daikon, carrot, and cabbage slaw
Crisp lettuce leaves

First prepare all of the side ingredients (those with *s).

* Toasted ground rice:  toast about 1/2 cup of sticky rice in a dry frying pan until it browns.  Remove it from the heat and grind it roughly with a mortar and pestle (or by pulsing in a blender).  Extra can be kept in a sealed container (like a spice jar).
**Toasted ground dried Thai chilies:  (I often buy extra Thai chilies and let them dry out) Place the dried chilies in a dry frying pan and toast them at medium heat until they start to brown and become brittle.  Crush the dried chilies with a mortar and pestle or in a blender (be careful of the chili powder/dust it will make you sneeze like crazy...I tied a bandanna over my nose and mouth).  Again store extra in a sealed container.
***Daikon, carrot, and cabbage slaw:  Shred one small daikon (about the size or a carrot), one carrot, and about 1/2 head of cabbage.  Mix it together with the juice of 1 lime and a dash of fish sauce.  Refrigerate in a sealed container.

In a large frying pan cook the pork until browned/ cooked through.  Pour out extra grease and add the onion cooking until soft.  Remove from the heat and stir in the lime juice, fish sauce, brown sugar, toasted rice, and chilies.  Taste and adjust seasoning to suit your tastes.

Serve with fresh herbs, slaw, lettuce leaves, and sticky rice.  I put everything on the side so each person can mix it together how they like.  Sprinkle a little more toasted rice on top for added crunch.

Makes 4 servings.

Enjoy.

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Asian Pork Burgers

Ground pork mixed with my favorite Asian-inspired flavors, formed into patties, and resting on a sesame seed bun.

Since I do so much shopping in Chinatown I decided to make a burger showcasing all of my favorite Asian-inspired flavors. Burgers are a very American food so Asian-American burgers might be a better title...oh well for simplicity's sake these are Asian Burgers.  These burgers, no matter what you call them, are tasty.  They are juicy and spicy and full of flavor.

Asian Pork Burgers

Ingredients:

1 pound ground pork

1 Tbsp minced ginger

1 Tbsp minced garlic

1/4 cup chopped green onions

1 Tbsp soy sauce

1-2 tsp sriracha

1 egg

Mix together all the spices in a large bowl.  Add the ground pork and knead/mix to combine thoroughly. I used my hands (with latex gloves for easy cleanup).

Separate into 4 roughly equal sections and form into patties.  Cover and refrigerate overnight.

Heat a skillet (I used cast iron) over medium heat.  Add the patties and cook for 3-5 minutes per side until thoroughly cooked.  I added cheese on top of each burger a little before removing from the pan (cheese is optional).  Or you could grill these.

Allow the burgers to rest for a minute or so.  

I added a little hoisin sauteed bok choy which is optional, you can add any condiment you like or leave plain.

Makes 4 burgers.

Enjoy.

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