Chorizo Mexican Sausage Food

MEXICAN CHORIZO RECIPE

Steps:

• Cut the meat and fat into chunks that will fit into your meat grinder. Combine the salt, sugar and all the dry spices (except for the achiote paste) with the meat and fat, mix well with your hands and chill it until it's almost frozen by putting it in the freezer for an hour or so.
• Take out some hog casings and set in a bowl of very warm water. Mix the ice water with the achiote paste and chill it in the fridge.
• Grind the meat mixture through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture), using the fine die, about 4.5 mm. If your room is warm, set the bowl for the ground meat into another bowl of ice to keep it cold. Make sure the meat mixture is very cold before moving on to the next step: You want it between 27°F and 35°F.
• Add the water-achiote mixture and mix thoroughly either using a Kitchenaid on low for 60 to 90 seconds or with your (very clean) hands. This is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge and clean up.
• Stuff the sausage into the casings all at once. Twist off links by pinching the sausage down and twisting it around several times; do every other link and you will only have to twist in one direction. Or you could tie them off with butcher's string.
• Hang the sausages in a cool place for up to overnight (the colder it is, the longer you can hang them). If it is warm out, hang for just one hour. Once they have dried a bit, put in the fridge until needed. They will keep for at least a week in the fridge. If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.

CHORIZO (MEXICAN SAUSAGE)

Steps:

• Mix all ingredients together.
• Chill before using.

HOMEMADE MEXICAN-STYLE CHORIZO RECIPE

Steps:

• Use immediately in your favorite recipe calling for Mexican chorizo, or refrigerate or freeze the sausage in an airtight container for later use. Serve and enjoy.

HOMEMADE CHORIZO SAUSAGE

Steps:

• Heat 2 tablespoons of the canola oil in a small saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook 1 minute. Add the vinegar and cook until reduced by half, about 5 minutes.
• Remove the onion-spice mixture from the heat. Transfer to a blender, add 1/4 cup cold water and blend until smooth. Pour into a bowl and let cool to room temperature.
• Add the ground pork to the onion-spice mixture and gently mix to combine. Mix in 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate at least 2 hours and up to 24 hours to allow the flavors to meld.
• To cook the chorizo, form the pork mixture into 8 patties. Heat the remaining 1 tablespoon canola oil in a cast-iron skillet over high heat until smoking. Add the patties and cook until golden brown and just cooked through, about 5 minutes per side. Remove to a paper towel-lined plate to drain. Serve hot.

CHORIZO SAUSAGE

Steps:

• Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl.
• Pour the boiling water over them and let them sit until they're re-hydrated and soft.
• Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth.
• Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well.
• When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty!

CHORIZO OR HOMEMADE MEXICAN SAUSAGE

Steps:

• Place meat in a large bowl.
• Have everything cool.
• Break up the meat, sprinkle evenly with the rest of the ingredients.
• Make sure everything is evenly mixed by kneading the mixture with your hands.
• At this point the chorizo will keep for at least a couple weeks in your refrigerator, Or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 ounces is about right for two people), and it will freeze fine for months.
• It can also be stuffed into casings and smoked like any other pork sausage.

BEST HOMEMADE MEXICAN CHORIZO

Steps:

• Place the meat in a large bowl and all all remaining ingredients. Use your hands to thoroughly combine the mixture. Place the chorizo in a colander or sieve over a bowl, cover the top with plastic wrap, and refrigerate for 3 days, daily squeezing out and discarding any liquid (this isn't absolutely necessary but it will more closely resemble the texture of store-bought chorizo). After 3 days, divide the meat up into 6 little 4 oz loaves, wrap each one in plastic wrap and place the loaves in a freezer bag or wrap again in aluminum foil. You can also use wax or freezer paper.
• The chorizo will keep in the freezer for up to 4 months. Storing it longer doesn't really pose a safety concern, but the taste will suffer.
• Makes 1 1/2 pounds, divided into six 4 oz. servings.

MEXICAN CHORIZO RICE

Steps:

• Bring chicken broth to a boil in a medium saucepan. Stir in rice, cover, and simmer for 15 minutes.
• Add chorizo to a large nonstick pan over medium heat. Use a wooden spoon to break it into small pieces. Once partially cooked, add onion and garlic and continue to cook until chorizo is cooked through and onion is soft.
• Add tomatoes and corn to the chorizo and let simmer for about 5 minutes to cook off some of the liquid.
• Stir in rice. Serve with cilantro and TABASCO if desired.

MEXICAN SAUSAGE (CHORIZO MEXICANO)

Steps:

• Mix the shortening into the meat very thoroughly then add all the other ingredients and work for at least five minutes.
• Now put it in a crock or porcelain bowl, covered, and let stand twenty four hours.
• Stuff into casing one inch in diameter and pack tightly; tie off every four inches.
• Hang up in a cool, airy pace and chorizos will be ready to use in twenty four hours.
• George Celsius Booth The Food and Drink Of Mexico.

CHORIZO AND EGGS

Steps:

• During the first step, heat your stovetop to medium heat and add your butter to the pan on the heat.
• Gather all the vegetables in the ingredients list and dice them into small cubes. Add the cubes of vegetables to your pan with butter and let it simmer for a minimum of four minutes. With the spatula, move the vegetables around.
• Before chopping up the meat, clean your board by cleaning it with water and soap to prevent contamination. Cut your Chorizo sausage into small sections and place them into your pan. Let the combination simmer together for five more minutes in your pan.
• In a separate bowl, crack the eggs into the bowl. Add the milk and combine the salt and pepper in the bowl. Whisk the mixture until it is frothy and it is entirely smooth.
• In the final step, add the egg mixture to your warm pan. Once you add the egg mixture, lower the stovetop temperature under your pan to medium-low. Let it cook for 1 minute or until the edges are golden brown. After this occurs, take the spatula and break apart the egg mixture to make a scrambled egg.

MEXICAN CHORIZO

Steps:

• Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
• Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
• Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.

CHORIZO MEXICAN SAUSAGE RECIPE - (4.7/5)

Steps:

• Have the ground pork chilled. (Note: you can grind your own pork butt, but buy some extra fat back to be sure the final product is not too dry, about 1/3 fat to 2/3 lean meat.) Spread the meat on a cookie tray. Sprinkle the rest of the ingredients evenly over the meat. Knead the spices into the meat until well mixed. Rubber gloves work well for this. Let the sausage meat season for a couple days in your refrigerator. Then shape them into patties that can be wrapped and frozen. Optionally, if your meat grinder has a sausage-tube adapter, you can buy casings from the local butcher and churn the meat into the casings, twisting every five inches or so to form individual sausages. Lay them on a tray in the refrigerator for 4-5 days, turning each day so the casings dry. Chorizos can be smoked like any other pork sausage.

CHORIZO CON HUEVOS (SPICY MEXICAN SAUSAGE WITH EGGS)

Steps:

• Place chorizo sausage in a skillet over medium-high heat; cook and stir until sausage is browned and cooked through, about 5 minutes.
• Stir eggs into the sausage; cook and stir until eggs are set and scrambled with the chorizo, 3 to 5 minutes.
• Warm corn tortillas on an electric skillet until they are heated through, about 2 minutes.
• Place egg and chorizo into corn tortillas.

CHORIZO SAUSAGE

Steps:

• Partially freeze pork & pork fat (approx 15 minutes).
• In food processor, grind chilies (stems & seeds removed) with the vinegar & the water to form a paste.
• Strain in to large bowl.
• Combine pork, fat, & seasonings well --
• IF it seems to get "mushy", place back in the freezer to firm up, then give the mixing a second go.
• Cover & refrigerate overnight, at which point it is ready to use or package for the freezer (divide in to portions of your choosing) OR stuff casings for link chorizo.
• The salt can be optional, or to taste, but will require making it for you to decide.