Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, mexican style chorizo. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Mexican style chorizo is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Mexican style chorizo is something which I have loved my entire life. They’re nice and they look wonderful.
Find Spanish Sausages Including Chorizo, Morcilla, Butifarra, & More At Tienda.com! Chorizo sausages originated in Spain and Portugal, and versions of them exist throughout Latin America. Unlike most varieties of Spanish or Iberian chorizo (which is cured and dried in a way somewhat similar to salami or pepperoni), Mexican chorizo is a raw, ground sausage that must be cooked before eating. A mildly hot, and very delicious, Mexican sausage.
To get started with this recipe, we must first prepare a few ingredients. You can have mexican style chorizo using 15 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Mexican style chorizo:
- Make ready 1 lb ground pork
- Make ready 1 tbsp cumin seed
- Get 1 tsp coriander seed
- Take 5 whole cloves
- Get 2 bay leaves
- Get 1/4 tsp ground cinnamon
- Prepare 1/2 tsp dry oregano
- Make ready 1/2 tsp dry thyme
- Prepare 1 tbsp granulated garlic
- Prepare 1 tsp sea salt
- Prepare 5 whole peppercorns (or 1/2 tsp. ground black pepper)
- Prepare 2 tbsp paprika
- Get 1/2 tsp (+ or - to taste) cayenne powder
- Prepare 3 tbsp apple cider vinegar
- Make ready (if you can find Ancho chile powder use it in place of the paprika and cayenne)
Mexican-style chorizo differs from its European counterpart in that the pork is typically fresh versus the smoked Spanish chorizo. What is Mexican chorizo made of? Mexican chorizo is commonly made with fresh ground pork, pork fat, a mix of herbs and/or spices, chile peppers (for both flavor and color), and vinegar. The finished product is usually stuffed into short links or casings.
Steps to make Mexican style chorizo:
- Make sure to keep your hands and everything clean and the meat cold while preparing your sausage
- If you are grinding your own meat do it ahead of time and have it well chilled before mixing
- Grind all your spices if using whole spices
- Mix all of the spices together until well blended
- With clean hands mix the vinegar into the meat
- Add in the spices a little at a time mixing it well with you hands (if you have sensitive hands you should wear gloves to do this, as the hot pepper can cause your hands to burn and/or stain them)
- Once all of the spices have been mixed into the meat fry up a small piece for a taste and adjust any of the spices
- Let the sausage rest (in a plastic storage baggie or a lidded storage container) in the refrigerator overnight before use, unless you're stuffing it into casings (do that right away then let them rest in the fridge as above).
- Freeze any of the sausage you aren't going to use in the next few days for long term storage.
- Enjoy!
- It's perfect for use in Shinae Choi Robinson's Chorizo chili : https://cookpad.com/us/recipes/1437297-chorizo-chili
Mexican chorizo is commonly made with fresh ground pork, pork fat, a mix of herbs and/or spices, chile peppers (for both flavor and color), and vinegar. The finished product is usually stuffed into short links or casings. This type of chorizo is usually "aged", anywhere from one day to a week. Spanish chorizo and Mexican chorizo are very different from each other in looks, texture and taste. Since the Spanish chorizo is cured it can just be sliced and eaten.
So that’s going to wrap this up for this special food mexican style chorizo recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
