Oh, thank you for this recipe!!! I looked online and didn't find anything
that I thought would be comparable to the chorizo I've eaten. The store
bought chorizo is o.k., but there is nothing like the real thing.
Please excuse any spelling errors; me and my computer and Nvda are just
limping along. 

-----Original Message-----
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Johna Gravitt via Cookinginthedark
Sent: Friday, May 1, 2020 9:19 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt
Subject: Re: [CnD] Homemade Mexican-style Chorizo

OMG I am so looking forward to making this!!!!


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-----Original Message-----
From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Friday, May 1, 2020 12:09 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys <marmusi...@gmail.com>
Subject: [CnD] Homemade Mexican-style Chorizo

For Teresa Mullins, I found this recipe on the Net.

 

Homemade Mexican-Style Chorizo

Source:

https://www.thespruceeats.com/mexican-chorizo-recipes-2342791

Written by 

Chelsie Kenyon

Tested by 

Jess Kapadia

on 02/21/20 

Total:  30 mins  

Prep:  15 mins  

Cook:  15 mins  

Yield:  2 pounds (8 servings)  

editor badge   

   See Full Nutritional Guidelines Hide Full Nutritional Guidelines 

(Nutrition information is calculated using an ingredient database and should
be considered an  estimate.)

Chorizo sausages originated in Spain and Portugal, and versions of them
exist throughout Latin  America. Unlike most varieties of Iberian chorizo
(which is a cured and dried in a way somewhat  similar to salami or
pepperoni), Mexican chorizo is actually a raw sausage that must be cooked
before eating. If you're looking at learning  how to make chorizo , you've
found the perfect recipe. In its commercial form, it generally comes in
casings that are  just broken open and discarded when frying the sausage, so
we have dispensed with the casings here.  Chorizo is usually employed in
relatively small quantities to add a great flavor boost to countless Mexican
dishes; see suggestions for use below the recipe.

Although most Mexican chorizo is red in color due to the dried chile pepper
and paprika used in the  recipe, the area around the city of Toluca (in
central Mexico) is famous for the green chorizo it  produces, which is made
with tomatillos, cilantro, and/or green chiles.

 

Ingredients

2 pounds pork (finely ground) 

 4 tablespoons chili powder (ground dried chile pepper) 

 3 tablespoons ground paprika 

 2 teaspoons dried oregano 

 1 pinch ground cinnamon 

 1 pinch ground cloves 

 1 tablespoon ground cumin 

 1 teaspoon salt 

 2 cloves fresh garlic (crushed) 

 1/2 cup white vinegar 

 

Steps to Make It

Gather the ingredients.

In a large bowl, use your hands to mix the ingredients until they are well
combined.

Use immediately in your favorite recipe calling for Mexican chorizo, or
refrigerate or freeze the  sausage in an airtight container for later use.

Serve and enjoy!

Tip

To Cook: Fry chorizo over medium heat, breaking up the sausage with a fork
as you go so that the  finished product is "loose" and not chunky. Drain off
excess fat; discard or save (like bacon  grease often is) for another use.

Uses for Mexican Chorizo  

It would be virtually impossible to make a complete list of how chorizo is
employed in Mexican  cuisine. Some of the most common uses:

___

Stirred into scrambled eggs: Fry chorizo in a skillet, drain off excess fat,
then add lightly  beaten eggs and cook and stir until eggs are set. Eat
as-is (with tortillas and sliced avocado) or  use to fill burritos or tacos.

Combined with diced, cooked or sautéed potatoes as a filling for tacos,
enchiladas, empanadas, or  pambazos.

Mixed with melted cheese to make queso fundido  (also called choriqueso);
use as a dip or spread on tortillas, tostadas, or bread.

As a topping for sopes, tostadas,  nachos , or other similar antojitos.

Stirred into refried beans to eat as a side dish or as a spread for molletes
or tortas.

Combined with other ground meats and used to stuff a roasted turkey or other
fowl.

Added to shredded beef to make Tinga.

Combined with cooked beans, tomatoes, onions, and seasonings to produce
frijoles charros.

As a topping for a very Mexican pizza.

Used sparingly as a flavorful ingredient in certain hearty cream soups such
as bean soup.

 

Nutritional Guidelines (per serving)

309

Calories

16g 

Fat

8g 

Carbs

32g

 

 

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