CHORIZO (MEXICAN SAUSAGE)
Make and share this Chorizo (Mexican Sausage) recipe from Food.com.
Provided by Galley Wench
Categories Pork
Time 10m
Yield 1 pound
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Chill before using.
Nutrition Facts : Calories 1290.5, Fat 100.5, SaturatedFat 36.4, Cholesterol 326.6, Sodium 2812.3, Carbohydrate 15.7, Fiber 8.3, Sugar 1.8, Protein 80.2
MEXICAN CHORIZO
A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. Can be made into patties and cooked in a skillet, or stuffed into natural hog or collagen casings and grilled at your next family gathering.
Provided by James
Categories World Cuisine Recipes Latin American Mexican
Time 8h40m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 2.6 g, Cholesterol 45 mg, Fat 9.7 g, Fiber 1.2 g, Protein 14.2 g, SaturatedFat 3.3 g, Sodium 628.5 mg, Sugar 0.3 g
CHORIZO MEXICAN STYLE
This recipe was given to my mom from a family friend. Very good in a variety of dishes such as breakfast burritos or scrambled eggs.
Provided by Donna S.
Categories Breakfast
Time P2DT30m
Yield 5 pounds
Number Of Ingredients 8
Steps:
- Remove seeds and stems from dried peppers (I used kitchen shears) and boil in water until peppers are soft.
- Remove peppers from water. Discard water. Blend peppers in a food processor using the vinegar for liquid.
- Add garlic, cumin, Mexican oregano and black pepper to food process and blend until a smooth paste is formed.
- Mix with meat and let stand at room temperature for 4 hours.
- Refrigerate for 2 days mixing frequently.
- Transfer to storage containers.
- NOTE: If you are concerned about leaving meat out at room temperature for four hours, omit this step. I listed this step since this was the orignal recipe and its the one I still follow.______If you do not have a food processor, a blender will work just fine_____I have used ground turkey instead of the pork for a lower fat version. Keep in mind that it will have a bit of a different flavor and will not be as moist. This works well when you are adding the turkey chorizo to other dishes rather then eating by itself.____I put the completed chorizo in freezer containers, seperated by the amount I would use at one time and freeze up to 2 months.___In the recipe I mention getting the pork in a coarse grind--this is when the butcher using a coarse or medium grind disc rather then a fine disc. You can ask the butcher to do this--sometimes they call it a chili grind. But if you can't find this, regular ground pork will be fine. Its really just a texture preference.____If you cannot find the dried chile pasilla, then use all dried ancho chiles. Seems that the dried ancho chile pods are easier to find. But if you can find both, it really does add to the flavor.
Nutrition Facts : Calories 1552.4, Fat 100, SaturatedFat 35.6, Cholesterol 426.8, Sodium 365.9, Carbohydrate 34.8, Fiber 14.6, Sugar 0.5, Protein 124.3
HOMEMADE MEXICAN CHORIZO
I love choizo, but who knows what is in the commercially prepared kind? This homemade Mexican chorizo is delicious with scrambled eggs served in a flour tortilla. I usually prepare this chorizo with ground turkey.
Provided by Wheres_the_Beef
Categories Pork
Time 25m
Yield 1 pound, 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.
- Add cider vinegar and stir until dry ingredients are moistened.
- Add ground meat and knead until spice mixture is well incorporated into the meat.
- You can use the chorizo immediately, but for best flavor development, place chorizo mixture in an airtight container and store overnight in fridge.
- Form chrizo meat into small patties or just scramble and fry the meat in a skillet until done.
Nutrition Facts : Calories 324.3, Fat 25.1, SaturatedFat 9.1, Cholesterol 81.8, Sodium 714.2, Carbohydrate 4.2, Fiber 2.3, Sugar 0.6, Protein 20.2
MEXICAN CHORIZO
Double or triple the amounts and freeze to use in recipes, adjust the chili flakes to suit heat level, my family likes extreme heat so I use 1 tablespoon, I have made this in the past using pork shoulder and also pork butt --- plan ahead the mixture needs to chill for at least 8 hours or up to 24 hours to blend the flavors together.
Provided by Kittencalrecipezazz
Categories Mexican
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Combine pork and all remaining ingredients in a food processor; pulse until coarsly blended.
- Place the mixture in a ziploc plastic bag; seal and marinate in the refrigerator for 8 hours or overnight.
- The next morning/day, place the mixture in a skillet over med-high heat until hot; add in the pork mixture; cook 5 minutes, or until done, stirring to crumble.
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