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How I Made Chorizo
Posted on 9/26/23 at 8:42 pm
Posted on 9/26/23 at 8:42 pm
Here’s a recipe for chorizo I made for the food challenge.
3.75 pounds lean pork
1.25 pounds pork fat
6 teaspoons salt
5 teaspoons paprika
5 teaspoons chili powder*
2.5 teaspoons black pepper
2.5 teaspoons granulated garlic
1 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon red pepper
4 teaspoons vinegar
8 teaspoons water
*For the chili powder, I put guajillo chiles in a food processor and mixed until I got a powder.
Ground the pork and mixed the ingredients. I let it sit for 2 days in the fridge.
The fresh chorizo vacuum packed.
I also decided to smoke a couple of links since I had the smoker rolling. To that meat, I added Prague powder #1 for cure. I let it sit overnight and then I stuffed into links and smoked it.
3.75 pounds lean pork
1.25 pounds pork fat
6 teaspoons salt
5 teaspoons paprika
5 teaspoons chili powder*
2.5 teaspoons black pepper
2.5 teaspoons granulated garlic
1 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon red pepper
4 teaspoons vinegar
8 teaspoons water
*For the chili powder, I put guajillo chiles in a food processor and mixed until I got a powder.
Ground the pork and mixed the ingredients. I let it sit for 2 days in the fridge.
The fresh chorizo vacuum packed.
I also decided to smoke a couple of links since I had the smoker rolling. To that meat, I added Prague powder #1 for cure. I let it sit overnight and then I stuffed into links and smoked it.
4
Posted on 9/26/23 at 8:59 pm to SixthAndBarone
How does it taste compared to commercially made chorizo? Not sure how big a fan of it I am.
Posted on 9/26/23 at 9:11 pm to Darla Hood
I’m not a huge fan either. But when I browned it in a pan and used it in enchiladas, I loved it.
Haven’t eaten commercial chorizo in years, so not really sure.
Haven’t eaten commercial chorizo in years, so not really sure.
Posted on 9/26/23 at 9:14 pm to SixthAndBarone
Looks awesome. Made some charro beans last week and used chorizo from the local super Mercado.
Posted on 9/26/23 at 9:43 pm to SixthAndBarone
quote:The current challenge is only my second time using chorizo. I liked it much better after it melded with other ingredients. On its own, not so much.
But when I browned it in a pan and used it in enchiladas,
Posted on 9/26/23 at 9:47 pm to Darla Hood
Same here. Not a fan of the overpowering chili and paprika flavor. But when added to dishes, I like it.
Posted on 9/26/23 at 10:15 pm to Darla Hood
I do know there is a big difference between pork and beef.
Posted on 9/27/23 at 4:58 am to SixthAndBarone
I love chorizo. My favorite use for it is to brown it down, drain it, and then add it to taco meat that was made separately. That is the best taco meat that can be made. Also, fry the chorizo, drain it, then toss a couple of eggs in it for some breakfast burritos. That is also a 10/10.
Posted on 9/27/23 at 6:24 am to Jibbajabba
Would you use a 1/1 ratio of chorizo to taco meat? Or maybe 1/2 as much chorizo to taco meat?
Posted on 9/28/23 at 12:13 am to Jibbajabba
This is the way I’ve always had and enjoyed chorizo minus adding it to any type of meat. I’ve had campenchanos tacos a few times, they are good but not my favorite way to eat chorizo. It’s great in breakfast burritos and adding it to fondue(choriqueso) is great too.
Posted on 9/28/23 at 9:42 am to Darla Hood
quote:
How does it taste compared to commercially made chorizo? Not sure how big a fan of it I am.
Kiolbassa Chorizo is solid if you can find it.
chorizo and eggs is one of my go to lazy dinners
Posted on 9/28/23 at 11:33 am to SixthAndBarone
It’s delicious broken up over grits.
>
Or in a scramble for breakfast tacos.
> Or in a scramble for breakfast tacos.
This post was edited on 9/28/23 at 11:40 am
Posted on 9/28/23 at 12:55 pm to Soul Gleaux
This with some red salsa and an ice cold horchata
Posted on 9/28/23 at 1:04 pm to smash williams
quote:
adding it to fondue(choriqueso) is great too.
Chorizo in queso is a must. Might be a good way for beginning eaters to warm up to the flavor.
Chorizo and potatoes are a good combo too.
Posted on 9/28/23 at 2:40 pm to Darla Hood
quote:
Would you use a 1/1 ratio of chorizo to taco meat? Or maybe 1/2 as much chorizo to taco meat?
A full 1:1 might be a bit strong/overpowering. I honestly don’t know the ratio that I use. I make taco meat in one skillet with 1lb of 80/20 beef. In the other skillet, probably 1/2 lb of chorizo. After it is browned/drained, I mix the two.
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