Chorizo - a couple of recipies for you all

Discussion in 'Sausage' started by mgwerks, Feb 22, 2009.

  1. mgwerks

    mgwerks Smoking Fanatic

    Chorizo Classico

    A great chorizo, without fillers, cereal added or made from strange animal parts can sometimes be tough to find. Solution? Make it yourself!

    INGREDIENTS
    4 ancho chiles
    4 New Mexico chiles
    1 3/4 lb pork butt, 20-30% fat, medium ground
    1/2 cup onion, minced
    3 T white vinegar
    10 cloves garlic, finely minced
    2 t cumin seeds, toasted and ground
    3 t dried Mexican oregano
    2 t salt
    2 t fresh ground black pepper
    1 t ground coriander
    1 pinch of canela (cinnamon)

    METHOD
    Turn on your oven and set it to 300 degrees. Discard the stems and most of the seeds from the peppers.

    Put the pepper pods on a baking sheet and roast for 5 minutes. Watch them so they don't blacken. Put all the softened chiles in a blender, and spin 'em until they are evenly ground.

    In a large bowl, mix together the chiles with all of the other ingredients. Cover the mixture and refrigerate for at least a day.

    You can use it as it is, or stuff it into casings. It'll be good for about a week in the fridge, or a long time if sealed well land frozen.





    Green Chorizo de Chiles Verdes

    If you love chorizo, and cilantro and green peppers, this is the chorizo for you!

    INGREDIENTS
    1 mild green chile, New Mexico or poblano, roasted and pureed
    1 jalapeno, finely minced
    1 3/4 lb pork butt, 20-30% fat, medium ground
    1/2 C finely minced fresh cilantro
    1/2 cup onion, finely minced
    4 T cider vinegar
    8 green onion tops, finely minced
    8 cloves garlic, finely minced
    1 t cumin seeds, toasted and ground
    2 t dried Mexican oregano
    2 t salt
    1 t fresh ground black pepper
    1 t ground coriander


    METHOD
    Mix all ingredients together in a large bowl. Cover and refrigerate for at least 12 hours, a day is better.

    The cilantro flavor tends to fade a bit after the first couple of days, though, but you can add a little more freshly minced at the time to perk it back up.

    You can use it as it is, or stuff it into casings. It'll be good for about a week in the fridge, or a long time if sealed well land frozen.
    .
     
  2. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Thanks for the recipes. I have a good buddy who is nuts for chorizo. I made some using Ryteks recipe this winter, but they weren't quite what we were after (too much vinegar for one thing). Will be giving these a try for sure.
     
  3. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    nice...i will try these in awhile....i want home made chorizo!!
     
  4. jamesb

    jamesb Smoking Fanatic

    Thanks for the recipes! Got 'em copied and will be trying one or the other on my next sausage run.
     
  5. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    i'm gonna give this a shot next week. but i think i will leave out the vinegar as i don't think to many mexicans use vinager...i could be wrong but my wife is from down south and she says no one uses vinegar...but each area is WAY diffrent down in mexico....again tho thanks for the recipes !
     
  6. venture

    venture Smoking Guru OTBS Member

    This is Mexican Chorizo. Anybody have a good recipe for Spanish?
     
  7. fired up

    fired up Smoking Fanatic OTBS Member

    Cool, thanks for the recipe.
     
  8. desertlites

    desertlites Master of the Pit OTBS Member

    yummm thanks
     
  9. werdwolf

    werdwolf Master of the Pit OTBS Member

    Another to do! Thanks for the recipes.
     
  10. morkdach

    morkdach Master of the Pit OTBS Member

    copied and thanks need to make some up i like to stuff abt with it.
     
  11. mgwerks

    mgwerks Smoking Fanatic

    I can't speak to how it is done south of the border, my total experience with chorizo is in Texas. I know that culture, taste and cuisine vary tremendously from one region to another. There are so many different styles of cooking in Mexico that 'authentic' dishes can be made in thousands of ways.

    I don't stray a lot out of classic and traditional Tex-Mex when it comes to 'Mexican food', which can really be a challenge because of the blending of cultures and food ideas in those of us decamped on both sides of the Rio Bravo. A run through all the recipes on my blog will show you that much. God, don't get me started on Tex-Mex, unless you have a lot of time!

    That being said, most of the chorizo around here does contain vinegar, but very little - really just a touch to do a little battle with the grease. Oh, and these recipes don't exude a lot of grease like some commercial stuff does. No reason to give away flavor that way!

    Thanks for all the kind words folks!
     

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