Traditional Mexican Chorizo

Name: How to cook Traditional Mexican Chorizo - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Traditional Mexican Chorizo

I love the taste of chorizo. I recently learned that Mexican chorizo is completely different than the hard Spanish sausage variety and I wanted to make it. It uses Ancho chile powder, which adds a kick but is not as spicy as other types of chillies commonly used in Mexican cooking. Once made, it can be added to salads, tacos, frijoles charros, chiles rellenos, soups or eaten on its own - I made it into meat balls and served them as an appetiser. Chorizo also freezes well, so you can use make a big batch and use it at a later date. See the ingredient list below for substitutes if you can't find Ancho chile powder.

Ingredient

Food ration :

4 servings

Cooking time :

30'

500 g

ground pork

3 tablespoon

Apple cider or red wine vinegar

2 tablespoons

Ancho chile powder

1 tablespoon

cumin seed

1 tablespoon

granulated garlic (you can also use minced fresh garlic)

1 teaspoon

coriander seed

1 teaspoon

salt

whole peppercorns (or 1/2 teaspoon ground black pepper)

whole cloves

1/2 teaspoon

oregano

1/2 teaspoon

thyme

1/4 teaspoon

ground cinnamon

bay leaves

Cooking instructions

* Step 1

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. Add all the remaining spices to the mortar and pestle and and grind until everything is combined into a fine powder

* Step 2

If you are using powdered version of cumin, coriander and cloves, you can just mix in the bowl but make sure you chop up bay leaf into smallest possible pieces (can use scissors to do this as well)

* Step 3

Put minced pork in bowl and add vinegar and half of the spice mix. Mix with your hands until the spices are well combined with the meat - the meat will start turning the characteristic dark red. Keep adding the rest of spice mix little by little, mixing with your hands until all the spice is used up. Please note that if you are using very hot chilli in your substitution, this may burn your hands so be ready to put on plastic gloves :)

* Step 4

It's best for chorizo to sit overnight before cooking it - the spices will come out more pronounced.

* Step 5

If you don't want to use the chorizo immediately, you can freeze it in shapes of meatballs, sausages or patties and defrost when you are ready to use it. You can wrap sausages and patties in plastic kitchen wrap before freezing so that they keep the shape and are easy to defrost in the same shape.