Re: [CnD] 2 chorizo recipes
(lol) I agree with Carol! I like her! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sugar Lopez via Cookinginthedark Sent: Friday, May 1, 2020 11:11 AM To: CND List Cc: Sugar Lopez Subject: [CnD] 2 chorizo recipes Here is what I found on Google: Mexican Style Chorizo 2 lbs. boneless pork butt or shoulder 1 garlic clove 2 Tbs. chile powder 1 Tbs. paprika 2 tsp. Mexican oregano, well crumbled 1 tsp. coarse salt 3/4 tsp. ground cumin 1/2 tsp. ground cayenne chile 1/4 cup red wine vinegar Enough pork fat if necessary to make a 2-to-1 meat to fat ratio Cut meat (and fat, if necessary) into chunks. Spread out on a pie pan or cookie sheet and place in freezer to chill (not long enough to freeze, just long enough to become firm). Grind meat and fat together twice, using a coarse blade. Remove skin from garlic clove, finely dice it, sprinkle it with coarse salt, and crush it with back of a dinner fork. Add garlic and spices to wine vinegar and knead it well into meat/fat mixture. Cover and refrigerate at least a couple of hours or overnight. The sausage can be stuffed into prepared casings or formed into patties or appropriate size bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen. Bbest authentic easy Chorizo Since seeing that I haven’t been able to stomach the thought of ever eating store-bought chorizo again. I don’t trust it. That’s right, I have trust issues with chorizo. So, I make my own. I don’t bother using the sausage casings – no point since when cooking chorizo you remove it from the casing anyway. So I either grind my own pork or have the butcher do it for me. That way I know EXACTLY what’s in it! And, more importantly, what ISN’T! Chorizo is a heavily spiced sausage commonly used in Mexican dishes. It’s crumbled and fried up with whatever other ingredients the dish calls for. It’s made with a variety of ingredients, including various ground chiles, coriander, cumin, cloves, cinnamon, garlic, paprika, salt, pepper, vinegar, etc. Many recipes call for about 1/4 lb at a time, so I divide it up into 1/4 lb “sausages” and freeze them so they’re ready for use when I need them. And as for my chronic trust issues with store-bought chorizo…I’m afraid it’s a hopeless case, a lost relationship. I don’t think I can ever learn to trust it again . I suppose we could seek counseling together, store-bought chorizo and I, but what’s the use? We never loved each other in the first place, have since lost the ability to communicate, and Now it’s too late, baby, now it’s too late… Something inside has died and I can’t hide it, and I just can’t fake it.” Store-bought chorizo: We’re through. (Thanks, Carole King, for those fitting lyrics.) This homemade Mexican chorizo is super simple to make. I did the work in experimenting with the different spices and ratios – now all you have to do is combine the spices with the meat and you’re done! It’s really that simple. And this chorizo tastes good! Just grab some ready-made chorizo from the freezer whenever you need it. Many authentic Mexican recipes call for chorizo. Wrap the individual 1/4 pound logs in plastic wrap and place them in a freezer ziplock bag. Then you can grab one whenever you need it, let it thaw and use it! Enjoy! Simple and quick to make and bursting with flavor, you can have have this delicious chorizo on hand any time you need it - just grab some from the freezer! Prep Time 10 mins Cuisine: Mexican Servings: 1 pounds Calories: 1894kcal Author: Kimberly Killebrew Ingredients 1 lb coarsely ground lean pork 6 oz coarsely ground pork fat (ask your butcher) 5 cloves garlic ,minced 2 tablespoons ancho chile powder 1 tablespoon sweet paprika 1 teaspoon smoked paprika 1 1/2 teaspoons salt 2 teaspoons dried Mexican oregano 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 4 tablespoons cider vinegar US Customary - Metric Instructions Place the meat in a large bowl and all all remaining ingredients. Use your hands to thoroughly combine the mixture. Place the chorizo in a colander or sieve over a bowl, cover tightly with plastic wrap, and refrigerate for 3 days, daily squeezing out and discarding any liquid. After 3 days, divide the meat up into 6 little 4 oz loaves, wrap each one in plastic wrap and place the loaves in a freezer bag or wrap again in aluminum foil. You can also use wax or freezer paper. The chorizo will keep in the freezer for up to 4 months. Storing it longer doesn't really pose a safety concern, but the taste will suffer. Makes 1 1/2 pounds, divided into six 4 oz. servings. Serving: 1.5pounds (values for entire batch) | Calories: 1894kcal | Carbohydrates: 13g | Protein: 54g | Fat: 180g | Saturated Fat: 68g
[CnD] 2 chorizo recipes
Here is what I found on Google: Mexican Style Chorizo 2 lbs. boneless pork butt or shoulder 1 garlic clove 2 Tbs. chile powder 1 Tbs. paprika 2 tsp. Mexican oregano, well crumbled 1 tsp. coarse salt 3/4 tsp. ground cumin 1/2 tsp. ground cayenne chile 1/4 cup red wine vinegar Enough pork fat if necessary to make a 2-to-1 meat to fat ratio Cut meat (and fat, if necessary) into chunks. Spread out on a pie pan or cookie sheet and place in freezer to chill (not long enough to freeze, just long enough to become firm). Grind meat and fat together twice, using a coarse blade. Remove skin from garlic clove, finely dice it, sprinkle it with coarse salt, and crush it with back of a dinner fork. Add garlic and spices to wine vinegar and knead it well into meat/fat mixture. Cover and refrigerate at least a couple of hours or overnight. The sausage can be stuffed into prepared casings or formed into patties or appropriate size bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen. Bbest authentic easy Chorizo Since seeing that I haven’t been able to stomach the thought of ever eating store-bought chorizo again. I don’t trust it. That’s right, I have trust issues with chorizo. So, I make my own. I don’t bother using the sausage casings – no point since when cooking chorizo you remove it from the casing anyway. So I either grind my own pork or have the butcher do it for me. That way I know EXACTLY what’s in it! And, more importantly, what ISN’T! Chorizo is a heavily spiced sausage commonly used in Mexican dishes. It’s crumbled and fried up with whatever other ingredients the dish calls for. It’s made with a variety of ingredients, including various ground chiles, coriander, cumin, cloves, cinnamon, garlic, paprika, salt, pepper, vinegar, etc. Many recipes call for about 1/4 lb at a time, so I divide it up into 1/4 lb “sausages” and freeze them so they’re ready for use when I need them. And as for my chronic trust issues with store-bought chorizo…I’m afraid it’s a hopeless case, a lost relationship. I don’t think I can ever learn to trust it again . I suppose we could seek counseling together, store-bought chorizo and I, but what’s the use? We never loved each other in the first place, have since lost the ability to communicate, and Now it’s too late, baby, now it’s too late… Something inside has died and I can’t hide it, and I just can’t fake it.” Store-bought chorizo: We’re through. (Thanks, Carole King, for those fitting lyrics.) This homemade Mexican chorizo is super simple to make. I did the work in experimenting with the different spices and ratios – now all you have to do is combine the spices with the meat and you’re done! It’s really that simple. And this chorizo tastes good! Just grab some ready-made chorizo from the freezer whenever you need it. Many authentic Mexican recipes call for chorizo. Wrap the individual 1/4 pound logs in plastic wrap and place them in a freezer ziplock bag. Then you can grab one whenever you need it, let it thaw and use it! Enjoy! Simple and quick to make and bursting with flavor, you can have have this delicious chorizo on hand any time you need it - just grab some from the freezer! Prep Time 10 mins Cuisine: Mexican Servings: 1 pounds Calories: 1894kcal Author: Kimberly Killebrew Ingredients 1 lb coarsely ground lean pork 6 oz coarsely ground pork fat (ask your butcher) 5 cloves garlic ,minced 2 tablespoons ancho chile powder 1 tablespoon sweet paprika 1 teaspoon smoked paprika 1 1/2 teaspoons salt 2 teaspoons dried Mexican oregano 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 4 tablespoons cider vinegar US Customary - Metric Instructions Place the meat in a large bowl and all all remaining ingredients. Use your hands to thoroughly combine the mixture. Place the chorizo in a colander or sieve over a bowl, cover tightly with plastic wrap, and refrigerate for 3 days, daily squeezing out and discarding any liquid. After 3 days, divide the meat up into 6 little 4 oz loaves, wrap each one in plastic wrap and place the loaves in a freezer bag or wrap again in aluminum foil. You can also use wax or freezer paper. The chorizo will keep in the freezer for up to 4 months. Storing it longer doesn't really pose a safety concern, but the taste will suffer. Makes 1 1/2 pounds, divided into six 4 oz. servings. Serving: 1.5pounds (values for entire batch) | Calories: 1894kcal | Carbohydrates: 13g | Protein: 54g | Fat: 180g | Saturated Fat: 68g | Cholesterol: 325mg | Sodium: 2679mg | Potassium: 1281mg | Fiber: 6g | Sugar: 1g | Vitamin A: 6120IU | Vitamin C: 5.2mg | Calcium: 106mg | Iron: 6.4mg "Not that I speak in respect of want: for I have learned, in whatsoever state I am, therewith to be content."
Re: [CnD] Homemade Mexican-style Chorizo
This is looking really good. -Original Message- From: Cookinginthedark On Behalf Of Johna Gravitt via Cookinginthedark Sent: Friday, May 1, 2020 12:19 PM To: cookinginthedark@acbradio.org Cc: Johna Gravitt Subject: Re: [CnD] Homemade Mexican-style Chorizo OMG I am so looking forward to making this People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. Linkedin logo and link Twitter logo and link Instagram logo and link Facebook logo and link Itunes logo and link to Disability Matters with Joyce Bender. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Friday, May 1, 2020 12:09 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --
Re: [CnD] Chorizo
Mexican or South American sausage. Recipes vary depending on where they're from, with the Mexican chorizo being harsher than the more southern types. Sent from my HAL 9000 in transit to Jupiter -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Simon Wong via Cookinginthedark Sent: Friday, May 01, 2020 9:50 AM To: cookinginthedark@acbradio.org Cc: Simon Wong Subject: Re: [CnD] Chorizo what's a chorizo? -Original Message- From: Teresa Mullen via Cookinginthedark Sent: Friday, May 01, 2020 10:05 AM To: Cookinginthedark@acbradio.org Cc: Teresa Mullen Subject: [CnD] Chorizo Hello everyone I tried to post a question about if anyone has a recipe for homemade chorizo I would like to have one, I’ve made just a basic one, by using just the ground chili apple vinegar and other spices, but there are some that use clothes and cinnamon if anyone has something like that that simple every greatly appreciate it thanks and have a blessed day -- sincerely, teresa mullen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] 2 recipes for Chorizo
Here is what I found on Google: Mexican Style Chorizo 2 lbs. boneless pork butt or shoulder 1 garlic clove 2 Tbs. chile powder 1 Tbs. paprika 2 tsp. Mexican oregano, well crumbled 1 tsp. coarse salt 3/4 tsp. ground cumin 1/2 tsp. ground cayenne chile 1/4 cup red wine vinegar Enough pork fat if necessary to make a 2-to-1 meat to fat ratio Cut meat (and fat, if necessary) into chunks. Spread out on a pie pan or cookie sheet and place in freezer to chill (not long enough to freeze, just long enough to become firm). Grind meat and fat together twice, using a coarse blade. Remove skin from garlic clove, finely dice it, sprinkle it with coarse salt, and crush it with back of a dinner fork. Add garlic and spices to wine vinegar and knead it well into meat/fat mixture. Cover and refrigerate at least a couple of hours or overnight. The sausage can be stuffed into prepared casings or formed into patties or appropriate size bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen. Bbest authentic easy Chorizo Since seeing that I haven’t been able to stomach the thought of ever eating store-bought chorizo again. I don’t trust it. That’s right, I have trust issues with chorizo. So, I make my own. I don’t bother using the sausage casings – no point since when cooking chorizo you remove it from the casing anyway. So I either grind my own pork or have the butcher do it for me. That way I know EXACTLY what’s in it! And, more importantly, what ISN’T! Chorizo is a heavily spiced sausage commonly used in Mexican dishes. It’s crumbled and fried up with whatever other ingredients the dish calls for. It’s made with a variety of ingredients, including various ground chiles, coriander, cumin, cloves, cinnamon, garlic, paprika, salt, pepper, vinegar, etc. Many recipes call for about 1/4 lb at a time, so I divide it up into 1/4 lb “sausages” and freeze them so they’re ready for use when I need them. And as for my chronic trust issues with store-bought chorizo…I’m afraid it’s a hopeless case, a lost relationship. I don’t think I can ever learn to trust it again . I suppose we could seek counseling together, store-bought chorizo and I, but what’s the use? We never loved each other in the first place, have since lost the ability to communicate, and Now it’s too late, baby, now it’s too late… Something inside has died and I can’t hide it, and I just can’t fake it.” Store-bought chorizo: We’re through. (Thanks, Carole King, for those fitting lyrics.) This homemade Mexican chorizo is super simple to make. I did the work in experimenting with the different spices and ratios – now all you have to do is combine the spices with the meat and you’re done! It’s really that simple. And this chorizo tastes good! Just grab some ready-made chorizo from the freezer whenever you need it. Many authentic Mexican recipes call for chorizo. Wrap the individual 1/4 pound logs in plastic wrap and place them in a freezer ziplock bag. Then you can grab one whenever you need it, let it thaw and use it! Enjoy! Simple and quick to make and bursting with flavor, you can have have this delicious chorizo on hand any time you need it - just grab some from the freezer! Prep Time 10 mins Cuisine: Mexican Servings: 1 pounds Calories: 1894kcal Author: Kimberly Killebrew Ingredients 1 lb coarsely ground lean pork 6 oz coarsely ground pork fat (ask your butcher) 5 cloves garlic ,minced 2 tablespoons ancho chile powder 1 tablespoon sweet paprika 1 teaspoon smoked paprika 1 1/2 teaspoons salt 2 teaspoons dried Mexican oregano 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 4 tablespoons cider vinegar US Customary - Metric Instructions Place the meat in a large bowl and all all remaining ingredients. Use your hands to thoroughly combine the mixture. Place the chorizo in a colander or sieve over a bowl, cover tightly with plastic wrap, and refrigerate for 3 days, daily squeezing out and discarding any liquid. After 3 days, divide the meat up into 6 little 4 oz loaves, wrap each one in plastic wrap and place the loaves in a freezer bag or wrap again in aluminum foil. You can also use wax or freezer paper. The chorizo will keep in the freezer for up to 4 months. Storing it longer doesn't really pose a safety concern, but the taste will suffer. Makes 1 1/2 pounds, divided into six 4 oz. servings. Serving: 1.5pounds (values for entire batch) | Calories: 1894kcal | Carbohydrates: 13g | Protein: 54g | Fat: 180g | Saturated Fat: 68g | Cholesterol: 325mg | Sodium: 2679mg | Potassium: 1281mg | Fiber: 6g | Sugar: 1g | Vitamin A: 6120IU | Vitamin C: 5.2mg | Calcium: 106mg | Iron: 6.4mg "Not that I speak in respect of want: for I have learned, in whatsoever state I am, therewith to be content." -Philippians 4:11 I appreciate your friendship/support at:
Re: [CnD] Homemade Mexican-style Chorizo
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 People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. Linkedin logo and link Twitter logo and link Instagram logo and link Facebook logo and link Itunes logo and link to Disability Matters with Joyce Bender. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Friday, May 1, 2020 12:09 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys 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
Re: [CnD] Homemade Mexican-style Chorizo
OMG I am so looking forward to making this People with disabilities, access job openings at http://www.benderconsult.com/careers/job-openings Johna Gravitt Accessibility Consultant Email: jgrav...@benderconsult.com Phone: (412)-446-4442 Main office Phone: (412)-787-8567 Web: www.benderconsult.com Celebrating 20+ Years of Disability Employment Solutions Recruitment. Workplace Mentoring. Technology Accessibility. Linkedin logo and link Twitter logo and link Instagram logo and link Facebook logo and link Itunes logo and link to Disability Matters with Joyce Bender. -Original Message- From: Cookinginthedark On Behalf Of Marie Rudys via Cookinginthedark Sent: Friday, May 1, 2020 12:09 PM To: cookinginthedark@acbradio.org Cc: Marie Rudys 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chorizo
No it’s not hard to fine I must miss wrote what I said, it takes apple cider vinegar, a little bit of cumin garlic and some ground chili like Mexico chili, or some other brand I have to going to to find it LOL but no it’s easy to find and yes chorizo is a Mexican sausage that can be spicy or mild depending on how it’s made, you could use beef or pork some people use ground chicken On Fri, May 1, 2020 at 11:17 AM diane.fann7--- via Cookinginthedark < cookinginthedark@acbradio.org> wrote: > Chorizo is a really good spicy sausage. Ground chili apple vinegar sounds > like something I need to get. Is it easy to find? > > Diane > > -Original Message- > From: Cookinginthedark On Behalf > Of Simon Wong via Cookinginthedark > Sent: Friday, May 1, 2020 10:50 AM > To: cookinginthedark@acbradio.org > Cc: Simon Wong > Subject: Re: [CnD] Chorizo > > what's a chorizo? > > -Original Message- > From: Teresa Mullen via Cookinginthedark > Sent: Friday, May 01, 2020 10:05 AM > To: Cookinginthedark@acbradio.org > Cc: Teresa Mullen > Subject: [CnD] Chorizo > > Hello everyone I tried to post a question about if anyone has a recipe for > homemade chorizo I would like to have one, I’ve made just a basic one, by > using just the ground chili apple vinegar and other spices, but there are > some that use clothes and cinnamon if anyone has something like that that > simple every greatly appreciate it thanks and have a blessed day > -- > sincerely, > teresa mullen > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > > -- > This email has been checked for viruses by AVG. > https://www.avg.com > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- sincerely, teresa mullen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chorizo
Chorizo is a really good spicy sausage. Ground chili apple vinegar sounds like something I need to get. Is it easy to find? Diane -Original Message- From: Cookinginthedark On Behalf Of Simon Wong via Cookinginthedark Sent: Friday, May 1, 2020 10:50 AM To: cookinginthedark@acbradio.org Cc: Simon Wong Subject: Re: [CnD] Chorizo what's a chorizo? -Original Message- From: Teresa Mullen via Cookinginthedark Sent: Friday, May 01, 2020 10:05 AM To: Cookinginthedark@acbradio.org Cc: Teresa Mullen Subject: [CnD] Chorizo Hello everyone I tried to post a question about if anyone has a recipe for homemade chorizo I would like to have one, I’ve made just a basic one, by using just the ground chili apple vinegar and other spices, but there are some that use clothes and cinnamon if anyone has something like that that simple every greatly appreciate it thanks and have a blessed day -- sincerely, teresa mullen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark -- This email has been checked for viruses by AVG. https://www.avg.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chorizo
what's a chorizo? -Original Message- From: Teresa Mullen via Cookinginthedark Sent: Friday, May 01, 2020 10:05 AM To: Cookinginthedark@acbradio.org Cc: Teresa Mullen Subject: [CnD] Chorizo Hello everyone I tried to post a question about if anyone has a recipe for homemade chorizo I would like to have one, I’ve made just a basic one, by using just the ground chili apple vinegar and other spices, but there are some that use clothes and cinnamon if anyone has something like that that simple every greatly appreciate it thanks and have a blessed day -- sincerely, teresa mullen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Chorizo
Hello everyone I tried to post a question about if anyone has a recipe for homemade chorizo I would like to have one, I’ve made just a basic one, by using just the ground chili apple vinegar and other spices, but there are some that use clothes and cinnamon if anyone has something like that that simple every greatly appreciate it thanks and have a blessed day -- sincerely, teresa mullen ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
