Healthy Chorizo Food

CHORIZO - A HEALTHY VERSION?

Steps:

• Mix all ingredients well.
• It is important that the mixture marinate at least overnight in the fridge to allow the vinegar and spices to correctly flavor the meat.Mexican oregano can usually be found in all grocery stores and usually will be in the section where the spices (dried chile peppers etc.) are in bags and hanging on hooks, don't substitute until you have exhausted your efforts.
• I usually fry loosely until browned and then add eggs and serve in warm tortillas.
• Add a little Ranch dressing and Cheddar cheese and you are in breakfast heaven. OR OR OR eat the chorizo by itself, it is sooo good and you know WHAT is in there. Read the ingredient list on store bought chorizo and it will blow your mind. Kinda gross actually. Now you can enjoy chorizo with peace of mind.

CHORIZO

Steps:

• Place a large bowl, pusher and assembled meat grinder attachment fitted with a fine grinding plate in the freezer. In another large bowl, toss the pork shoulder, fatback, ancho chile powder, salt, garlic, chipotle powder, oregano, cumin, sugar and cayenne together until all the pork is completely coated with the spice mixture. Cover tightly with plastic wrap and place in the freezer to chill for up to 1 hour (you want the meat very cold but not frozen solid).
• Mix together the vinegar and achiote paste in a small bowl with a fork until smooth and keep it in the refrigerator.
• When ready to grind the meat, fill a large bowl with ice water and then nest the chilled bowl from the freezer into it. Working quickly, grind the pork into the chilled bowl with the machine at medium-high speed. Reserve any remaining spice mixture. After pork is ground, place it in the freezer until very cold, about 20 minutes (at 45 degrees F, the fat begins to melt and can affect the texture of the sausage).
• Remove the ground pork from the freezer and add the chilled achiote mixture and any remaining spice mixture. Using clean hands (wear gloves to prevent staining) or the paddle attachment of a stand mixer, knead or mix the pork until a sticky mass forms, about 2 minutes by hand or 1 minute in a stand mixer at medium speed. Wrap the chorizo tightly in plastic wrap and refrigerate for 24 hours or up to 3 days before using (flavors will develop as the chorizo rests).
• In a large nonstick skillet over medium-high heat, cook 1 pound (about a third) of the chorizo, breaking it into small pieces with the side of a wooden spoon. Stir occasionally until cooked through and browned, 5 to 7 minutes.
• Serve the cooked chorizo on warm corn tortillas with shredded cabbage, pickled red onion, crumbled queso fresco, cilantro leaves and lime wedges. The chorizo can also be formed into patties or frozen for up to 3 months.

CHORIZO

Steps:

• Combine chile powder, vinegar, oregano, water, garlic, salt, red pepper flakes, cumin seeds, sugar, and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids.
• Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld, 8 hours to overnight.
• Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.

QUICK AND TASTY CHORIZO PASTA

Steps:

• Pour the oil into a large pan (a wok is the best option) and sauté the onion, garlic and mushrooms until the onion is translucent, the garlic is cooked (but not brown) and the mushrooms are just about cooked.
• Add the chorizo and tinned tomatoes; simmer for 5 minutes
• Whilst the sauce is cooking add your pasta to very salted boiling water (the Italians say the water should be as salty as the Mediterranean Sea).
• Add chilli powder, black pepper, fresh basil a sprinkle of salt to the sauce and cook for a further 5 minutes. Stirring on a regular basis.
• Stir in the cream and cook for 5 minutes, stirring on a regular basis
• Drain the pasta once cooked and add to the sauce. Cooked on a high heat for 1 minute whilst stirring. Do not let it stick.
• Garnish with chopped basil, grated parmesan cheese and black pepper.
• Serve with garlic bread.

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!