Homemade Mexican Chorizo

by Chrissy and Lauren on February 19th, 2013


Cha cha cha chorizo!

Sorry, that sounded like a good idea at the time. Like a chorizo party.

I can’t say that I’ve had Mexican Chorizo often, I just know that when I do have it, it’s quite a tasty treat.

Also, it’s a fun word to say (noted, above). It just sounds so zesty and authentic.

Truth be told, normally I cheat and go for the Soy Chorizo at TJ’s. It tastes the same as chorizo, but without all the pork fat.
Since soy isn’t the greatest for our bodies, and you can’t make it mass quantities for a low cost, this recipe is my new option.

I’ve mostly had chorizo with eggs, but it’s also a great meat option for burritos, tacos, or nachos.

So many times at the mention of chorizo, the first thing that is assumed is how unhealthy it is. Well, as I used extra lean pork in this recipe, therefore not having to drain off excess fat, I’d say your good to go.

There’s probably a texture difference with the extra lean pork versus the fatty pork, but it’s something that you don’t even notice when you pack your chorizo into a burrito stuffed with other ingredients and condiments.

The flavors aren’t at all sacrificed with this low-fat version. In fact, I find that it is all that much more enjoyable!

Sidenote: you can make some bomb nachos or set up a taco bar with a few batches of this chorizo, to feed the masses. You might just make some new best friends, too. The options are endless.

We made breakfast tacos with chorizo, scrambled eggs, potatoes, salsa, sour cream, green onions, cheese and garnished with cilantro. Feel free to add what you like; they are versatile and always a fantastic breakfast choice.

Homemade Mexican Chorizo

Print Recipe!

Adapted from Honest Cooking

Makes 1 lb of chorizo; servings vary on how it’s enjoyed.

Ingredients:
1 lb. lean ground pork

1 Tbsp. cumin seed

1 tsp. coriander seed

6 whole cloves

2 bay leaves

just shy of 1/4 tsp. ground cinnamon

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1 Tbsp. granulated garlic

1 tsp. salt

5 whole peppercorns (or 1/2 tsp. ground black pepper)

2 Tbsp. Ancho chile powder

1 tsp paprika

3 tbsp. apple cider vinegar

Directions:

In a clean coffee grinder or “magic bullet” small type of blender, grind the cumin seed, coriander seed and cloves. With your hands tear the bay leaves into small pieces and add them to the ground spices, and grind until you have a fine powder. Add the remaining spices and grind until everything is well combined.

Add the ground pork to a large glass bowl.

For the mixing you may want to wear plastic gloves to keep from staining your hands or possible irritation from spices. Add the vinegar and half of the spices to work them into the pork, evenly. Add the rest of the spice mixture and keep working the meat until it turns red (from the chile spices) and it has been well combined into the meat.

For best results, wrap the chorizo in plastic wrap and allow to sit in the fridge, overnight in order to fully develop the flavors of the seasoned meat.
You can also freeze in specific portion-sizes, and simply defrost the amount desired for use.

To cook the chorizo:

In a heavy bottomed pot or deeper skillet, add 1-2 Tbsps of olive oil and add the chorizo. Cook on over high heat for 7-10 minutes, stirring occasionally (depending on how much you are cooking at once, this might take longer). If you used extra lean pork, you shouldn’t have to drain excess fat.

Enjoy with eggs for breakfast, in burritos, tacos, nachos, with a side of rice, beans or with vegetables.

Author Information: Chrissy & Lauren, San Diego, CA
Recipe/Food Blog: From the Little Yellow Kitchen
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