Chorizo Spice Mix
Today I will be sharing one of my favorite Mexican recipes with you, Chorizo. When Europeans hear this word they think of a fermented cured red sausage (Spanish chorizo). But when North Americans hear chorizo they think of a spicy, crumbly meat, red sausage (Mexican chorizo). 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. Mexican chorizo must first be removed from its casings then cooked before eating. No matter what you may find on the Internet the two are not interchangeable. I love both types of chorizo but for very different reasons and to eat or cook with in different ways. This recipe is my own trusted recipe, one Ive been using for a long time, one I love so much that I included it in my cookbook. The key ingredient that gives Mexican chorizo its red color and spiciness is the Ancho chile powder. But depending on where you live Ancho chile may or may not be available. Below I have listed a way of substituting the Ancho chile with other chile powders. Using the substitute will yield a slightly different tasting chorizo but it will still be very close in taste and can be used just the same. Another great thing about this recipe is that it doesnt use sausage casings, you only need to cook it before enjoying it.
Today I will be sharing one of my favorite Mexican recipes with you, Chorizo. When Europeans hear this word they think of a fermented cured red sausage (Spanish chorizo). But when North Americans hear chorizo they think of a spicy, crumbly meat, red sausage (Mexican chorizo). 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. Mexican chorizo must first be removed from its casings then cooked before eating. No matter what you may find on the Internet the two are not interchangeable. I love both types of chorizo but for very different reasons and to eat or cook with in different ways. This recipe is my own trusted recipe, one Ive been using for a long time, one I love so much that I included it in my cookbook. The key ingredient that gives Mexican chorizo its red color and spiciness is the Ancho chile powder. But depending on where you live Ancho chile may or may not be available. Below I have listed a way of substituting the Ancho chile with other chile powders. Using the substitute will yield a slightly different tasting chorizo but it will still be very close in taste and can be used just the same. Another great thing about this recipe is that it doesnt use sausage casings, you only need to cook it before enjoying it.
- 1/4 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 1/2 teaspoon oregano
- 1.1 pounds ground pork
- 1 tablespoon cumin seed
- 1 teaspoon coriander seed
- 5 whole cloves
- 2 each bay leaves
- 1/2 teaspoon thyme
- 1 tablespoon granulated garlic
- 5 whole peppercorns or 1/2 tsp ground
- 2 tablespoons ancho chili powder
- 3 tablespoons apple cider vinegar can substitute red wine vinegar
- Carbohydrate 12.2104356992068 g
- Cholesterol 0 mg
- Fat 2.71128010319509 g
- Fiber 5.16245723992248 g
- Protein 2.10187694003559 g
- Saturated Fat 0.584572539587141 g
- Serving Size 1 1 Serving (156g)
- Sodium 496.483271425874 mg
- Sugar 7.04797845928436 g
- Trans Fat 0.656097621086093 g
- Calories 65 calories
Step-by-step
- In a mortar and pestle grind the cumin seed, coriander seed and cloves. Break up the bay leaves with your hands as much as possible and add them to the spices in mortar and pestle, grind until you have a fine powder. Next add the remaining spices to the mortar and pestle and grind/mix until everything is well combined.
- In a large glass bowl using your hands break up the the ground pork . Next you may want to put on some plastic gloves to prevent burning and staining to your hands. Pour in the vinegar and half the spices, spread them evenly on the pork, and start working it into the ground pork. Adding more of the spice mixture until it has all been used up. Keep working the meat until it turns red (from the chile) and all the spices have been well combined into the meat.
My Homemade Chorizo: A Flavor Explosion
As a busy working mom, finding time to cook delicious and satisfying meals can be a real challenge. But for me, cooking is more than just sustenance; it's a form of self-expression, a way to connect with my family, and a way to unwind after a long day. This chorizo recipe is a perfect example of that. It's flavorful, relatively quick to make, and incredibly versatile. I've been perfecting this recipe for years, tweaking it slightly here and there to suit my tastes and my family's preferences. What started as a simple desire for authentic Mexican flavors has evolved into a staple in our kitchen, a dish that evokes warmth and happy memories.
The best part about this recipe is its adaptability. I often find myself making a large batch and freezing portions for quick meals throughout the month. It's fantastic in tacos, of course, but also delicious crumbled over eggs for breakfast, added to pasta sauces for a zesty kick, or even used as a filling for stuffed peppers. The possibilities are truly endless! The vibrant red color from the ancho chili powder is not only visually appealing but adds a delightful depth of flavor that elevates any dish it touches. I especially love how the flavors meld together overnight, allowing the spices to fully permeate the pork, resulting in an intensely satisfying culinary experience.
One of the things I appreciate most about this recipe is its simplicity. There are no complicated techniques or hard-to-find ingredients involved. The process is straightforward and rewarding, even for novice cooks. The combination of warm spices, tangy vinegar, and succulent ground pork creates a flavor profile that's both comforting and exciting. It's the kind of recipe that brings people together – whether it's my family enjoying a home-cooked meal, or friends gathered for a casual dinner party. It's a testament to the magic that happens when simple ingredients are combined with passion and a little bit of love.
Beyond the deliciousness, this chorizo recipe represents something more to me. It represents a connection to my heritage, a love of cooking, and a commitment to creating simple, wholesome meals for my family. It’s a dish I can proudly share, knowing that every bite is filled with flavor and love.
Tips and Tricks:
- Don't be afraid to experiment with spices! The beauty of this recipe lies in its flexibility. Feel free to adjust the spice levels to your liking, or even substitute different chili powders depending on what's available.
- Letting the chorizo rest overnight (or freezing it) truly enhances the flavor. The spices have time to meld with the pork, resulting in a deeper, more complex taste.
- This recipe works well with various cuts of ground pork. Choose a cut that suits your preference, keeping in mind that leaner ground pork may result in a slightly drier chorizo.
- Have fun with it! Get creative and experiment with different ways to use your homemade chorizo. The possibilities are endless!
