Mexican chorizo

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smokininthegarden

Smoking Fanatic
Original poster
Aug 14, 2018
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Rocky mountians
This just might be the one! I have been making chorizo for more years than I would care to admit to. Some have been pretty good and some have been,
well, not so much. So I decided to start over with a clean slate and this is what I came up with.
No this isn’t the typical YouTubers idea of chorizo usually just ground pork and some chili powder. This is a modified version of a Diana Kennedy recipe.
I used the same spices she used but for the chiles she used just guajillo chiles but I used the holy trinity of Mexican chiles. Guajillo, Ancho and Padilla.
I also used roasted garlic instead of fresh and added some roasted onion as well. I also started with some puréed red bell pepper and puréed red jalapeño
Peppers. I think my chorizo journey has finally come to an end.

This is excellent for making tacos or just adding to some scrambled eggs.

I can post a recipe if anyone is interested.

Cal
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Looks tasty. I have made it most of my life, and always use rehydrated Chile, mostly New Mexican, but I do use guajillo and pasilla on occasion. Yummy for sure.
 
OK, here goes.
To start place the red bell peppers, jalapeños, garlic and onion in a blender, along with the vinegar
and tequila. Blend till smooth. Add the dry ingredients and enough water to get the mixture
to blend. Once everything is smooth and well mixed simply mix into ground meat.

I used very little salt due mostly to health reasons. ( no I won’t bore you with a sob story)
But you could use up to 1 tsp salt per pound if you like salty sausage.
The Chile powders are available online if you can’t find them at a local store.
The rest is pretty much straight forward, I use this mostly as a fresh sausage but you could also
link it as well.
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Fueling Around Fueling Around
Fueling Around Fueling Around
Master of the Pit

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SMF Premier Member
2,220 1,185Joined Dec 10, 2018
Thanks from the Spanish chorizo lovers.
Mexican chorizo around here is primarily made from offal of thymus and salivary glands

That is true, however those cuts would be next to impossible to obtain in most places. So
for convenience it is much simpler to just use plain ground pork. And no this recipe is nothing at all like spanish chorizo.
 
Looks good. I have not been able to find the one I like since this virus. Johnsonville chorizo. Leaner and great flavor. The only store bought I tried that I like. I might have to take up making.
 
Nice work on that . I've been using a pre mix from AC Leggs . It falls a bit short , but works in tacos . I'll have to try this one , or combine some of the pepper powders into the pre mix . Thanks for posting .
 
My mom was mexican, your recipe is close to hers.

Can i fix you pic for you.
 
Brokenhandle Thanks for the like I appreciate it.

Hey why go through all the process if you can just serve as a taste tester. :emoji_wink: :emoji_laughing:

Warren
 
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