Chorizo Recipe: Homemade Mexican-Style delicious
Description
Chorizo Recipe: Homemade Mexican-Style
Chorizo sausages originated in Spain and Portugal, and various versions are found throughout Latin America. While most Spanish or Iberian chorizos are cured and dried similar to salami or pepperoni, Mexican chor-izo is a raw, ground sausage that must be cooked before consumption.
Commercial Mexican chor-izo typically comes in casings that are removed before cooking, so our recipe omits the casings. Although adding pork fat can enrich the flavor, this recipe yields a leaner, less greasy chor-izo.
Mexican chor-izo is usually red due to the inclusion of dried chile peppers and paprika, but in the region around Toluca, Mexico, green chor-izo is popular. This variety is made with tomatillos, cilantro, and/or green chiles. Chor-izo is often used in small amounts to enhance the flavor of a variety of Mexican dishes, such as eggs and tacos.
Ingredients
Instructions
- Gather all the ingredients.
- In a large bowl, mix the ground pork with the chili powder, paprika, oregano, cinnamon, cloves, cumin, salt, garlic, and vinegar using your hands until thoroughly combined.
- To cook, heat a large skillet over medium heat and fry the chorizo, breaking it up with a spatula or fork as it cooks to ensure it remains loose rather than chunky. Drain any excess fat.
Servings 8
- Amount Per Serving
- Calories 33kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 9g45%
- Cholesterol 107mg36%
- Sodium 466mg20%
- Potassium 569mg17%
- Total Carbohydrate 4g2%
- Dietary Fiber 3g12%
- Sugars 1g
- Protein 30g60%
- Vitamin C 1 mg
- Calcium 60 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Recipe Variation: While pork is the traditional choice for chorizo, you can substitute ground beef if preferred. Ground beef with higher fat content will result in a juicier, richer chorizo, while leaner beef will produce a drier mixture. Adjust the spice levels according to your taste—add more chili powder for a spicier chorizo or reduce it for a milder version.
How to Use Mexican-Style Chorizo: Chorizo is incredibly versatile in Mexican cuisine, with countless uses. Here are some popular options:
- Scrambled Eggs: Cook chorizo in a skillet, drain excess fat, then stir in lightly beaten eggs and cook until set. Enjoy as is, with tortillas and sliced avocado, or use as a filling for burritos or tacos.
- Taco Filling: Mix with diced, cooked, or sautéed potatoes for a delicious taco, enchilada, empanada, or pambazo filling.
- Queso Fundido: Blend with melted cheese to make queso fundido (also known as choriqueso). Serve as a dip or spread on tortillas, tostadas, or bread.
- Topping: Use as a topping for sopes, tostadas, nachos, or Mexican pizza.
- Refried Beans: Stir into refried beans to enjoy as a side dish or spread on molletes or tortas.
- Stuffing: Mix with other ground meats to stuff a roasted turkey or other fowl.
- Tinga: Incorporate into shredded beef to create tinga.
- Frijoles Charros: Combine with cooked beans, tomatoes, onions, and seasonings for a hearty dish.
- Soup: Use sparingly as a flavorful addition to creamy soups like bean soup.
How to Store and Freeze: If you’re not using the chorizo right away, store it in an airtight container in the refrigerator for up to 2 days. For longer storage, cool the chorizo completely, then place it in a freezer zip-top bag or an airtight container.
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