Hey everyone, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Mexican style chorizo. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Mexican style chorizo Recipe. Although most Mexican chorizo is red in color due to the dried chile pepper and paprika used in the recipe, the area around the city of Toluca (in central Mexico) is. Here is a recipe for a delicious and leaner Mexican style chorizo.
You can cook Mexican style chorizo using 15 ingredients and 11 steps. Here is how you cook it.
Ingredients of Mexican style chorizo
It’s 1 lb of ground pork.
Prepare 1 tbsp of cumin seed.
It’s 1 tsp of coriander seed.
Make ready 5 of whole cloves.
Make ready 2 of bay leaves.
Prepare 1/4 tsp of ground cinnamon.
It’s 1/2 tsp of dry oregano.
Prepare 1/2 tsp of dry thyme.
Prepare 1 tbsp of granulated garlic.
Take 1 tsp of sea salt.
It’s 5 of whole peppercorns (or 1/2 tsp. ground black pepper).
Prepare 2 tbsp of paprika.
Make ready 1/2 tsp of (+ or - to taste) cayenne powder.
Take 3 tbsp of apple cider vinegar.
Make ready of (if you can find Ancho chile powder use it in place of the paprika and cayenne).
I never include pork salivary glands or lymph nodes.How to use it: Mexican chorizo must be cooked before eating.Even though it can be sold in a casing, recipes usually call for the meat to be removed from the casings before being cooked and crumbled in.Mexican-style chorizo is so easy to make at home, you'll want to make a big batch and freeze it for I love chorizo, and I am honestly baffled when I meet someone who doesn't.
Mexican style chorizo step by step
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..
It's so easy to make, and I'm sure that once you make it you will not want to buy it again at the.Due to the shameful state of commercially packaged 'Mexican' chorizo in the U.S., I usually make my own.
How to make mexican chorizo recipe.Chorizo Mexicano can be cooked in a red salsa, mixed in with scrambled eggs, fried with cubed potatoes, cooked for tacos, added to Tinga Poblana, etc.This homemade Mexican chorizo is not only authentic in flavor, it is super easy and quick to make.Chorizo is a heavily spiced sausage commonly used in Mexican dishes.Chorizo (or Mexican Chorizo) is simply sausage loaded up with some traditional Mexican flavors.
