Traditional Mexican Chorizo

I love the taste of chorizo. I recently learned that Mexican chorizo is completely different than the hard Spanish sausage variety and I wanted to make it. It uses Ancho chile powder, which adds a kick but is not as spicy as other types of chillies commonly used in Mexican cooking. Once made, it can be added to salads, tacos, frijoles charros, chiles rellenos, soups or eaten on its own - I made it into meat balls and served them as an appetiser. Chorizo also freezes well, so you can use make a big batch and use it at a later date. See the ingredient list below for substitutes if you can't find Ancho chile powder.

I've combined several recipes but the one I relied the most was Nancy Lopez McHugh's on Honest Cooking web site.

Ingredients

Chorizo

500 g ground pork

3 tablespoon Apple cider or red wine vinegar

Spice Mix

2 tablespoons Ancho chile powder

1 tablespoon cumin seed

1 tablespoon granulated garlic (you can also use minced fresh garlic)

1 teaspoon coriander seed

1 teaspoon salt

5 whole peppercorns (or 1/2 teaspoon ground black pepper)

5 whole cloves

1/2 teaspoon oregano

1/2 teaspoon thyme

1/4 teaspoon ground cinnamon

2 bay leaves

To substitute Ancho Chile powder

Option 1: 2 Tbs paprika + 1/2 Tsp Cayenne Powder

Option 2: 2 Tbx paprika + 1 Tsp Red Chilli powder

Steps

1. 1. In a mortar and pestle grind the cumin seed, coriander seed and cloves. Break up the bay leaves with your hands as much as possible and add them to the spices in mortar and pestle, grind until you have a fine powder. Add all the remaining spices to the mortar and pestle and and grind until everything is combined into a fine powder

   

2. 2. If you are using powdered version of cumin, coriander and cloves, you can just mix in the bowl but make sure you chop up bay leaf into smallest possible pieces (can use scissors to do this as well)

   

3. 3. Put minced pork in bowl and add vinegar and half of the spice mix. Mix with your hands until the spices are well combined with the meat - the meat will start turning the characteristic dark red. Keep adding the rest of spice mix little by little, mixing with your hands until all the spice is used up. Please note that if you are using very hot chilli in your substitution, this may burn your hands so be ready to put on plastic gloves :)

   

4. 4. It's best for chorizo to sit overnight before cooking it - the spices will come out more pronounced.

5. 5. If you don't want to use the chorizo immediately, you can freeze it in shapes of meatballs, sausages or patties and defrost when you are ready to use it. You can wrap sausages and patties in plastic kitchen wrap before freezing so that they keep the shape and are easy to defrost in the same shape.

   
6. 

   6. Fried chorizo balls!

   About site all recipes

   The Best thousand of recipes upload our site food brand Spayci websites

   Appetizing Designs for Food Websites

    Cooking. Epicurious.Yummly.

   Burger American Recipes. Asian Recipes. Banana Recipes.BBQ Bean beef Blueberry Recipes.  Broad Broad Beans vegetable Recipes. tometo Recipes. tost tea tako-pie Recipes.tako Stuffed peppers Spinach & Cheese soup Recipes.shrimp Shepherds pie sause salad roll rost rise Ribes Potetoes Pork Chop pork pepe pasta Panch ratna dal  Omlette Noodless Negroni Mushroom Milk Mixican Recipes.  Malaysia Recipes.Korean Recipe.Kabab Japanes Recipes. Italian Recipes.Indian Recipes.Ice Cream Ham Grille Fried Fish Egg Doughnut Curry Couscous Cornbread Coka Cola Chinese Cajun Broad Beans Breakfast Lounch Diner Grill Harvest Moon Food Republic.

   Spayci food sites splash mouth watering pictures of delicious dishes across their pages and my famili member Early want to rush right out to eat And Enjoy