Chorizo—ah, the spicy, smoky sausage that’s just bursting with flavor, like a fiesta for your taste buds! Whether it’s sizzling on a grill or bubbling in a stew, chorizo adds a fiery kick that transports you straight to a sun-drenched Spanish plaza. So, grab your skillet and maybe a slice of crusty bread to soak up every last bit of that deliciously seasoned oil, and let’s see where this chorizo journey takes you—because, honestly, who could resist such a tantalizing aroma in the kitchen?
Steps
- Start by placing the ground pork in a large mixing bowl. Add all the spices and seasonings to the bowl.
- Using your hands, thoroughly mix the spices into the meat until well combined, ensuring an even distribution of flavors.
- Transfer the mixture into a colander or sieve placed over a bowl. Cover with plastic wrap and refrigerate for three days, pressing out and discarding any excess liquid daily.
- After three days, divide the meat mixture into six portions, each weighing about 4 ounces. Wrap each portion in plastic wrap for storage.
- Place all wrapped portions into a freezer bag and store in the freezer for up to four months, ready to be thawed and used as needed.
Ingredients
- 1.5 pounds of ground pork
- 2 tablespoons of apple cider vinegar
- 2 tablespoons of ancho chile powder
- 1 tablespoon of sweet paprika
- 1 tablespoon of smoked paprika
- 1 tablespoon of ground cumin
- 1 tablespoon of dried oregano
- 2 teaspoons of salt
- 1 teaspoon of ground coriander
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of cayenne pepper
Nutritional Values
Calories: 1894 kcal | Carbohydrates: 13 g | Protein: 54 g | Fat: 180 g | Saturated Fat: 68 g | Cholesterol: 325 mg | Sodium: 2679 mg | Potassium: 1281 mg | Fiber: 6 g | Sugar: 1 g | Vitamin A: 6120 IU | Vitamin C: 5.2 mg | Calcium: 106 mg | Iron: 6.4 mg
FAQ
- What is the primary difference between Mexican and Spanish chorizo?
- Mexican chorizo is a raw sausage that must be cooked before consumption, whereas Spanish chorizo is a cured sausage, ready to eat without cooking.
- Why should I consider making homemade Mexican chorizo instead of buying it?
- Homemade Mexican chorizo allows you to control the ingredients, ensuring there’s nothing unwanted like salivary glands or lymph nodes, which are often found in store-bought versions. Plus, you can customize the flavor to your liking and enjoy a fresher taste.
- How should homemade Mexican chorizo be stored, and how long does it last?
- After preparing the chorizo, divide it into small portions, wrap them in plastic wrap, and place them in a freezer bag. It can be stored in the freezer for up to four months, maintaining its quality and flavor.
- What are some popular ways to use Mexican chorizo in cooking?
- Mexican chorizo can be used in a variety of dishes, such as tacos, burritos, breakfast burritos, chorizo and eggs, chorizo hash, chorizo-stuffed peppers, and even as a topping for pizza or nachos.
- Is it necessary to refrigerate the chorizo mixture for three days before freezing?
- While it’s not absolutely essential, refrigerating the chorizo mixture for three days helps it achieve a texture similar to store-bought chorizo by allowing excess liquid to drain.
Tips
- When making homemade chorizo, consider skipping the sausage casings as they are unnecessary for this recipe. Simply grind your own pork or ask your butcher to do it for you to have complete control over the ingredients.
- For optimal flavor and texture, place the combined chorizo mixture in a colander over a bowl, cover it with plastic wrap, and refrigerate for three days. Be sure to squeeze out and discard any liquid daily, although this step is optional, it helps achieve a texture similar to store-bought chorizo.
- To ensure quick and convenient use, divide the chorizo into 4-ounce portions before freezing. This way, you can easily thaw the amount you need for different recipes without having to defrost the entire batch.
- Homemade chorizo can be stored in the freezer for up to four months. Be mindful that while longer storage isn’t a safety risk, it might impact the taste, so it’s best to use within this timeframe for optimal flavor.
Equipment
- Meat Grinder: If you prefer to grind your own pork, a meat grinder would be necessary.
- Colander or Sieve: Used to drain the chorizo mixture over a bowl.
- Large Mixing Bowl: For combining the meat and spices thoroughly.
- Plastic Wrap: For covering the chorizo while it refrigerates and for wrapping individual portions.
- Freezer Bags: For storing the wrapped chorizo portions in the freezer.
