Thanks to Chef Rob who kindly provided this recipe for a real good Mexican chorizo.
See Here:
http://www.smokingmeatforums.com/t/114339/mexican-chorizo
I made a 5-pound batch over the weekend after picking up a 17lbs of pork shoulder on sale.
I used Chef Rob’s recipe—with just a few minor tweaks in order to keep the ‘heat’ down to an acceptable ‘gringo’ level (my youngest son & I like the hot stuff, but we’re in the minority in this household, so I decided to take the safe route.
It begins with what Chef Rob called, “Chile Colorado/red Chile Sauce”—taking dried chiles with garlic & onion, simmering & processing until a smooth sauce is obtained. In ths version, I used half dried New Mexico Chiles (medium heat)…
and dried Ancho chiles (rich, sweet)…
This made a rich, thick sauce that needed only a bit of salt to taste.
For the seasonings, I subbed in good chili powder (I like Gebhardt ‘s) in place of the New Mexico chili powder in order to temper the heat. I also omitted the Cayenne pepper.
INGREDIENTS:
Meat:
Five pound of icy cube pork butt ready for the grind:
I used a coarse-grind plate to give the overall texture more ‘body’ or chew:
First the dry ingredients:
Then the “Red” Sauce (not so ‘red’ due to the Anchos):
Into the cider vinegar, I dissolved the kosher salt in order to get good, even distribution:
After about 8-10 minutes of hand-mixing, this batch is ready to rest overnight in the fridge. I tasted a small sample: good chile flavor, not ‘too’ hot, and no extra salt needed:
BREAKFAST TIME!
I took about ¾” pound of the chorizo & began browning it in a pan. Not much rendered fat (unlike the commercial stuff which dissolves into pools of red grease). I then added some partially-cooked cubed potatoes and chopped onion. After about 10 minutes, I topped it off with some eggs and a sprinkle of chopped cilantro.
Some warm corn tortillas & hot sauce and breakfast is on….
“Chorizo con patatas y huevos”
Thanks Rob, for sharing this recipe. It’s been getting great reviews from my in-house food tasters!
Kevin
See Here:
http://www.smokingmeatforums.com/t/114339/mexican-chorizo
I made a 5-pound batch over the weekend after picking up a 17lbs of pork shoulder on sale.
I used Chef Rob’s recipe—with just a few minor tweaks in order to keep the ‘heat’ down to an acceptable ‘gringo’ level (my youngest son & I like the hot stuff, but we’re in the minority in this household, so I decided to take the safe route.
It begins with what Chef Rob called, “Chile Colorado/red Chile Sauce”—taking dried chiles with garlic & onion, simmering & processing until a smooth sauce is obtained. In ths version, I used half dried New Mexico Chiles (medium heat)…
and dried Ancho chiles (rich, sweet)…
This made a rich, thick sauce that needed only a bit of salt to taste.
For the seasonings, I subbed in good chili powder (I like Gebhardt ‘s) in place of the New Mexico chili powder in order to temper the heat. I also omitted the Cayenne pepper.
INGREDIENTS:
Meat:
Five pound of icy cube pork butt ready for the grind:
I used a coarse-grind plate to give the overall texture more ‘body’ or chew:
First the dry ingredients:
Then the “Red” Sauce (not so ‘red’ due to the Anchos):
Into the cider vinegar, I dissolved the kosher salt in order to get good, even distribution:
After about 8-10 minutes of hand-mixing, this batch is ready to rest overnight in the fridge. I tasted a small sample: good chile flavor, not ‘too’ hot, and no extra salt needed:
BREAKFAST TIME!
I took about ¾” pound of the chorizo & began browning it in a pan. Not much rendered fat (unlike the commercial stuff which dissolves into pools of red grease). I then added some partially-cooked cubed potatoes and chopped onion. After about 10 minutes, I topped it off with some eggs and a sprinkle of chopped cilantro.
Some warm corn tortillas & hot sauce and breakfast is on….
“Chorizo con patatas y huevos”
Thanks Rob, for sharing this recipe. It’s been getting great reviews from my in-house food tasters!
Kevin
