Well, making my own chorizo has been on the back burner for awhile. Lately, I haven't like my choices at the grocery. And last weekend found me with some ground turkey when I wanted chorizo. Being too lazy to run to the store I decided to finally make my own. Let me tell you, there is no going back. Not only do I love knowing what is going into my chorizo, I also love that it tastes better.
Chorizo is quite common in Mexican food, but also is used in famous Spanish and Portuguese dishes. After googling chorizo, it is apparent that most countries seem to have their own version. Today we are talking about the Mexican version that differs from the Spanish kind in a few obvious ways. Spanish chorizo is usually dried and filled with lots of smokey, spicy paprika and white wine. Mexican chorizo is fresh and tends to use vinegar for flavor. It also contains paprika, but not usually the smoky kind. They both are traditionally made from pork. I took a few liberties with my recipe and combined a bit of the two.
As for uses for chorizo, we love it fried in patties for breakfast. We love it cooked and crumbled on quesadillas. We love it in sloppy joe. We love it instead of hamburger patties between a bun with lots of spicy mayo for extra flavor. It tastes great added to chili and is a perfect addition to poultry dishes. Mixed into scrambled eggs or instead of bacon on a fried egg sandwich, is a sure way to make something common become something over the top. I could go on, but you get the picture.
The hardest part about making chorizo is the waiting. It tastes better if you give the flavors a chance to melt into the meat, which means mixing up the spices and the meat and letting it sit refrigerated for up to a day. Now I don't have a lot of patience so I only waited a few hours, but I am imagining how extra special it would have been if I would have showed some restraint. Well, we all are good at something!
I've got a recipe coming up that does require chorizo. If you want to prepare and make your own, give it a go. On the other hand, you can always buy it. Just keep in mind that this is easy and tastes so much better. And it is fast; well, that is if you don't count the waiting! So now I'm off to look for dresses. I have several occasions coming up and I need a dress. I am good at cooking. I am not good at looking for dresses. Wish me luck, because I need one for next weekend and another more fancy one, two weeks later. I'd much rather be making chorizo!
Makes 1 lb
Time to make: About 10 minutes active time
1 lb ground pork, turkey or chicken
1 T ancho chile powder
1 T chili powder
1 T oregano
1 T garlic powder
1/2 t freshly ground black pepper
1 T smoked paprika
1 T regular paprika
1/2 t salt
1 1/2 T red wine vinegar
1 1/2 T apple cider vinegar
Combine ground meat with seasonings. I used my hands to mix this really well, but you could use a wooden spoon. Form meat into a loaf about 10-12" long and place in plastic wrap. Tightly wrap and place in refrigerator for up to 24 hours. You could even freeze it like this for further use. When ready to use you can slice this and press it into patties or fry it and crumble for other uses.
Ways to use Chorizo:
Red Chile and a Breakfast Sandwich
Simple Green Chile Breakfast Souffle
Overnight Mexican Breakfast Casserole