Wednesday, December 1, 2010

Homemade Mexican Chorizo

I love Mexican chorizo but most store brands aren't too appealing... why does it have to turn to mush when its cooked? and those little bits of chewy-ness? Ick. It was high time I made my own since the good quality stuff can be hard to find.

Bottom line was I wanted great chorizo flavor but with better meat- no cereals or fillers. Making your own lets you control the quality and flavor to your liking, which is just what I was after. I've found that lean ground pork works great with a bit of lard for consistency. Spice it up, let the flavors meld together and you have top-quality chorizo, ready to use in any of your favorite recipes.

Homemade Mexican Chorizo
(printable recipe)

1 lb. lean ground pork
1/4 c shortening or lard
3 tbsp. chili powder
1 tbsp. paprika
1/2 tsp pepper
1/4 tsp. each cinnamon & cloves
1/8 tsp. each ginger, nutmeg, and coriander seed
1/2 tsp. each oregano, comino & thyme
1/2 c red wine vinegar
3 bay leaves, crumbled

Combine the pork and lard until evenly blended. Add the spices and vinegar and mix well. At this point you can stuff into casings or simply cover the mixture and refrigerate at least 24 hours or up to several days (stir occasionally) to allow the flavors to meld. Any unused portions can be frozen for later use.

I like to divide the batch and freeze smaller portions, these are perfect to thaw for delicious breakfast tacos the next morning. Simply cook the chorizo over medium heat, remove any excess grease and add several eggs and scramble the whole thing together. You could also add sauteed onions and peppers, and of course top with cheese and salsa. So good, and one of my favorite breakfasts!

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