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Chef Martins Homemade Mexican Chorizo

 There are many recipes floating around to make this Mexican delicious staple in the Mexican cuisine, and I am sharing my favorite with you today.

When you cook Chorizo you can smell it miles away due to the amazing aromatic spices that go in it and its almost a common practice to wake up to the amazing smell of chorizo cooking for breakfast, later for lunch and sometimes for dinner. It is the equivalent to bacon in the USA.

Mexican Chorizo Is made with fresh (raw, uncooked) pork, beef and now sometimes you can find it made with chicken and turkey while the Spanish version is usually smoked.

Mexican chorizo is typically seasoned with vinegar and Chile peppers, while Spanish chorizo is made with garlic and pimenton (Spanish smoked paprika, either sweet or hot), which gives it its deep brick-red color and smoky flavor. Mexican Chorizo is notorious for its rich red color and this is achieved by the use of the Pasilla peppers while the Ancho peppers provide the sweet smoky flavor. Now days it’s becoming easier to find Mexican Chorizo, however just like everything else homemade is just better.

(If you notice I am adding a little bit of fresh ginger to my recipe as it will help you with your digestion since we are using so many spices a common practice in Mexico) Check out his @GreatDaySTL clip here!

 

Dry Ingredient List:

 

4 Chiles Anchos

3 Chiles Passilla

3 Garlic Cloves

½ Tsp Ground Cumin

¼ Tsp Ground Coriander Seeds

1/3 Tsp Ground Black Pepper

1/3 Tsp Mexican Ground cinnamon

1/8 Tsp Ground Cloves

¾ Tsp Ground Oregano

2 Tbsp Paprika

1 Tsp Salt

 

Wet Ingredients:

1/3 Cup Apple Vinegar

One Small Section of Fresh Ginger

Or 1/8 Tsp of Ground Ginger

 

Final Ingredients:

1 Pound of Ground Pork

5 oz. Pork Lard “Manteca”

 

Directions:

Start by cleaning all the peppers and roasting them, once dried and roasted place them in a food processor with the rest of the dry ingredients until all the spices are pulverized.

Then add the “Wet Ingredients” to the food processor to create a wet paste.

In a large bowl blend by hand the spice/pepper paste with the meat and refrigerate over night.

Chorizo can be kept in refrigerator for a week or keep it in a freezer for up to six months.

 

 

 

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