V
vp311
Guest
Doea anyone have a good recipe for making chorizzo (sp?) for tacos? I love it, and am not exactly sure how to do it.
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L
lcsamano
Guest
In our house we usually cook the Chorizo with eggs and then put the mixture into a flour tortilla. Not sure how else you can cook it. I will have to look to see if I have any receipes in my cookbooks and share it on here.
V
vp311
Guest
Great thanks, let me know what you find....if you don't mind.
Mama Mangia
Super Moderator
CHORIZO
Ingredients:
2 lbs pork (about 25% fat) coarsely ground (minced)
chile peppers of your choice (I often use 6 cayennes)
4 clove garlic
1 small red bell pepper
1 tsp sugar
2 tsp coriander
1 tsp cumin
1/2 tsp mustard
1/2 tsp cinnamon
1/2 tsp oregano
4 tsp paprika
1/3 cup white vinegar
1/2 cup graham cracker crumbs bread crumbs
Basically just get this lot together some how. Here's how I do it:
1) Trim the pork, removing all bone. Shove through the coarse plate on
a KitchenAid grinder (Similar to Kenwood) Cheap cuts of pork are fine.
Try shoulder or the packs of "assorted loin chops" that they often
sell here in the US. Butchers will do this for you if you lack the
tools.
2) Put the chiles garlic and pepper in a mini blender and fragment. Or
chop with a knife.
3) Put the dry ingredients in electric spice grinder (old coffee grinder)
or blend them in a pestle and mortar. Sometimes I use fresh herbs if
available.
4) Put all of the above 1-3 in a large bowl, add the vinegar, and stir at
low speed until well mixed. The intense color of the paprika is a help
here. Slowly add crumbs until the mixture is not goopy but firm and moist.
5) Dump out on to a generous sheet of shrink wrap (cling film), forming
into a big sausage shape on the way. Roll up the film to enclose. Twist
the ends of the film up tightly and tie in knots. Pat roll and squeeze
the mass into a pleasing shape (get the air out) and freeze solid.
When you want to use it, it may be sliced easily if partly defrosted; then
you can refreeze the rest.
CHORIZO
1 lb. pork loin
2 T. chili powder
2 T. vinegar
2 cloves garlic, crushed
1 tsp. kosher (coarse) salt
1/2 tsp. dried oregano
1/4 tsp. cumin powder
This is one of the few sausages that uses LEAN pork.
Grind pork into hamburger-like consistency.
Mix all ingredients into pork.
It is VERY important to let this sit overnight so the spices and
vinegar blend into the meat.
Cover and place in refrigerator overnight.
This is best just crumbled and pan fried for various Mexican
recipes.....tacos, enchilada, tamales, etc.
Ingredients:
2 lbs pork (about 25% fat) coarsely ground (minced)
chile peppers of your choice (I often use 6 cayennes)
4 clove garlic
1 small red bell pepper
1 tsp sugar
2 tsp coriander
1 tsp cumin
1/2 tsp mustard
1/2 tsp cinnamon
1/2 tsp oregano
4 tsp paprika
1/3 cup white vinegar
1/2 cup graham cracker crumbs bread crumbs
Basically just get this lot together some how. Here's how I do it:
1) Trim the pork, removing all bone. Shove through the coarse plate on
a KitchenAid grinder (Similar to Kenwood) Cheap cuts of pork are fine.
Try shoulder or the packs of "assorted loin chops" that they often
sell here in the US. Butchers will do this for you if you lack the
tools.
2) Put the chiles garlic and pepper in a mini blender and fragment. Or
chop with a knife.
3) Put the dry ingredients in electric spice grinder (old coffee grinder)
or blend them in a pestle and mortar. Sometimes I use fresh herbs if
available.
4) Put all of the above 1-3 in a large bowl, add the vinegar, and stir at
low speed until well mixed. The intense color of the paprika is a help
here. Slowly add crumbs until the mixture is not goopy but firm and moist.
5) Dump out on to a generous sheet of shrink wrap (cling film), forming
into a big sausage shape on the way. Roll up the film to enclose. Twist
the ends of the film up tightly and tie in knots. Pat roll and squeeze
the mass into a pleasing shape (get the air out) and freeze solid.
When you want to use it, it may be sliced easily if partly defrosted; then
you can refreeze the rest.
CHORIZO
1 lb. pork loin
2 T. chili powder
2 T. vinegar
2 cloves garlic, crushed
1 tsp. kosher (coarse) salt
1/2 tsp. dried oregano
1/4 tsp. cumin powder
This is one of the few sausages that uses LEAN pork.
Grind pork into hamburger-like consistency.
Mix all ingredients into pork.
It is VERY important to let this sit overnight so the spices and
vinegar blend into the meat.
Cover and place in refrigerator overnight.
This is best just crumbled and pan fried for various Mexican
recipes.....tacos, enchilada, tamales, etc.