Make your own fresh Mexican chorizo to use in your favorite recipes like Chorizo and Eggs. Serve it alone in fresh Tortillas or add in some Scrambled Eggs and Salsa!
Make it fresh!
Chorizo is a pork that is highly seasoned and often spicey. Though there are many different variations all over the world, the two main types of chorizo are from Spain and Mexico.
Spanish Chorizo is a hard sausage made from chopped pork which is seasoned with paprika (hence the red color), and a variety of other herbs and spices. The spiced pork is cured and can be eaten without being cooked, but can be cooked. It can be found in the deli section at the grocery store. Mexican Chorizo is often made with pork but can be made with other meats. The meat is fresh, ground, and seasoned with red pepper and other spices, then stuffed into a casing. It must be cooked before eating. At the grocery store, you can find it in the fresh meat section.
Chorizo is used in some of our favorite breakfast dishes like Chorizo and Eggs. Follow these easy steps to whip up your own tasty batch!
How to Cook Chorizo
CHILIS. Remove the seeds and membranes of the chilis.
In a skillet, toast each group of chili on medium-high heat for about 1-2 minutes being careful not to burn them. Set aside. In a large pot, bring 4-5 cups of water to a boil. Add the chilis and allow them to boil for 8-10 minutes. Drain the chilis in a colander and reserve ½ cup of the chili water. Add the chilis to a blender along with the apple cider vinegar, bay leaves, garlic, cumin, oregano, onion powder, garlic powder, thyme, kosher salt, black pepper, and the leftover chili water. Blend until smooth. In a large bowl, add the meat and the chili puree as well as the vegetable oil. Use your hands to combine the mixture very well and make sure the meat is entirely coated in the puree mixture.
MARINATE. Divide into 3 sections (each will be about ¾ – 1 pound) and place in plastic bags and let the meat marinate in the fridge for 2-3 days. COOK. Once marinated, cook 1 part of the chorizo in a skillet on medium heat until cooked through. Scramble 5 Eggs in a small bowl and add to the skillet. Mix to combine. Eat immediately with your favorite Tortillas.
Recipe Tips
Ground pork and beef. I like to blend the two types of meat together. The amounts used can be adjusted, just make sure that it equals 2½ pounds. For the best flavor, shy away from lean meats and stick to 20-30 percent fat. How to cut the chilies. This chorizo recipe uses guajillo chilis, hatch chilis, and ancho chilis.
When working with chilis, you may wish to wear gloves so that oils don’t irritate your skin. Also do not touch your face without first washing your hands. Slice the chilies in half and use a spoon to scrape out the seeds and membranes from inside the chiles. The seeds and membrane carry a lot of heat so if you really like hot, spicy chorizo leave some of them in.
How to use Chorizo
Chorizo meat can be used in so many Mexican dishes from chorizo Quesadillas to chorizo Nachos. Some other great recipes to use chorizo in include:
Add flavor to Taco Soup Add it to your favorite Queso Dip Make Chorizo and Eggs Use it in Breakfast Burritos Spice up Beef Tacos
Storing Tips
STORE. This recipe makes a large amount of chorizo; enough to feed a crowd or to divide up and store some for later.
Fridge: Keep the marinating Mexican chorizo in airtight containers in the fridge for 2-3 days. Freezer: For longer storage, freeze it for up to 3 months. Thaw in the fridge
Leftover cooked chorizo can be kept in an airtight container in the fridge for up to 5 days and in the freezer for 3 months.
For more Mexican style meats, try:
Sweet Pork Barbacoa Carnitas Carne Asada Cafe Rio Shredded Chicken
