HONEST COOKING CHORIZO RECIPE - (4.4/5)
Provided by Beefman-2
Number Of Ingredients 17
Steps:
- mix all ingredients together and let flavours meld in fridge over night for best resaults
MEXICAN CHORIZO RECIPE
You need not case this sausage. I often make it loose, as most Mexican recipes call for uncased chorizo anyway. In this case, there is no need to let the finished sausage rest overnight. Many Mexican chorizo recipes use vinegar, too, but this damages the sausage's ability to bind to itself. Use vinegar (any kind) instead of ice water, if you are not casing your links.
Provided by Hank Shaw
Categories Cured Meat
Time 2h
Number Of Ingredients 13
Steps:
- Cut the meat and fat into chunks that will fit into your meat grinder. Combine the salt, sugar and all the dry spices (except for the achiote paste) with the meat and fat, mix well with your hands and chill it until it's almost frozen by putting it in the freezer for an hour or so.
- Take out some hog casings and set in a bowl of very warm water. Mix the ice water with the achiote paste and chill it in the fridge.
- Grind the meat mixture through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture), using the fine die, about 4.5 mm. If your room is warm, set the bowl for the ground meat into another bowl of ice to keep it cold. Make sure the meat mixture is very cold before moving on to the next step: You want it between 27°F and 35°F.
- Add the water-achiote mixture and mix thoroughly either using a Kitchenaid on low for 60 to 90 seconds or with your (very clean) hands. This is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge and clean up.
- Stuff the sausage into the casings all at once. Twist off links by pinching the sausage down and twisting it around several times; do every other link and you will only have to twist in one direction. Or you could tie them off with butcher's string.
- Hang the sausages in a cool place for up to overnight (the colder it is, the longer you can hang them). If it is warm out, hang for just one hour. Once they have dried a bit, put in the fridge until needed. They will keep for at least a week in the fridge. If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.
Nutrition Facts : Calories 454 kcal, Carbohydrate 2 g, Protein 16 g, Fat 42 g, SaturatedFat 16 g, Cholesterol 87 mg, Sodium 756 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHORIZO
Provided by Food Network
Time 11h12m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place beans in a bowl and soak them in water overnight. Add water to over by 2 inches, as beans will expand about twice in size. Next day, drain beans.
- In a very large flameproof casserole or stock pot, cook bacon over low heat for 3 or 4 minutes. Add garlic, onions, leek and carrot; cook for 30 minutes, stirring occasionally. Add ham hock, sausages, bay leaves, paprika and beans; add water to barely cover. Bring to a boil, skim off the foam and fat from the top, reduce heat and simmer, partially covered, on very low heat for about 2 1/2 hours, or until beans are tender and juicy. Add red bell pepper 5 minutes before the end of cooking. Remove ham hock and defat surface of stew. Take off meat from ham hock and return it to the pan. Discard bay leaves. Taste for seasoning. Serve warm, preferably from a clay casserole.
- Recommended Wine: Sidra (Austrian hard, sparkling apple cider)
HOMEMADE CHORIZO
Provided by Food Network
Yield 1 pound chorizo
Number Of Ingredients 9
Steps:
- In a medium size bowl, mix the pork, salt, pepper, chile powder, garlic, oregano, coriander, cumin and vinegar thoroughly. Refrigerate, in an airtight container, overnight. This allows the flavors to meld. The chorizo may also be frozen.
HOMEMADE CHORIZO
Steps:
- Prepare the casing.
- Soak the casing in cold water for 30 minutes to soften, then run water through it to remove excess salt and check for leaks. (You can buy casings from most butchers.)
- Blend the chiles.
- Remove the seeds from the chipotles, and finely chop in a food processor with the garlic, vinegar and tequila.
- Chop the pork.
- Cut any silver skin off the pork butt, then cut it into 3-inch chunks.
- Grind the meat.
- Grind the pork in a meat grinder (or mixer with a grinder attachment) with a 316-inch die. Use the feed tube to push the meat through gently.
- Season the meat.
- First, "de-bling" (take off your rings!); you'll be mixing with your hands. Combine the dry spices-cumin, salt, chili powders, onion, paprika, oregano and white pepper-in a small bowl. Then season the pork in layers: Place half the ground meat in a large bowl, cover with half the spice mixture and half the garlic-vinegar mixture, then add the rest of the meat, spices and garlic mixture. Combine everything with your hands; it's the best way to make sure all the meat gets seasoned.
- Thread the casing.
- Remove the die from the grinder and attach the sausage-stuffing tube, then slide the whole casing onto the tube, leaving enough at the end to tie into a tight knot.
- Stuff the casing.
- With the mixer on low, gently feed the sausage mixture into the tube, using one hand to guide the casing out at the right speed; be careful not to overstuff or tear the casing.
- Form the links.
- Turn off the mixer after you get about 3 to 4 feet of sausage and cut and tie off the casing. Retie the casing on the stuffing tube and continue making the remaining sausage. Pinch and then twist the long pieces of sausage about every 8 inches to form links. Place the linked sausages on a baking sheet lined with parchment paper and refrigerate overnight to dry.
- Grill the sausage.
- Preheat one side of a grill to medium-high and the other to low. Lightly brush the grill with oil, then grill the sausages until they're browned on all sides, 6 to 8 minutes. Move to low heat and continue grilling until they're cooked through, 5 to 7 more minutes.
CHORIZO
I love the flavor of chorizo but cannot stomach the thought of the variety meats traditionally used to make it. This is an authentic chorizo from the Mexican state of Sonora. I obtained the recipe from a gentleman named Bruce Moffitt and have since modified it slightly.
Provided by Matt Redmond
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 251 calories, Carbohydrate 3.8 g, Cholesterol 73.6 mg, Fat 16.6 g, Fiber 0.9 g, Protein 20.7 g, SaturatedFat 6.1 g, Sodium 1076.5 mg, Sugar 0.9 g
HOMEMADE MEXICAN CHORIZO
Mexican chorizo is a little different than its Spanish cousin, but equally delicious. Use these sausages as you would any spicy sausage, or use the loose sausage meat to make tacos for a flavor-packed change from regular old ground pork. Freeze for up to 3 months.
Provided by brandon
Categories World Cuisine Recipes Latin American Mexican
Time 2h15m
Yield 8
Number Of Ingredients 12
Steps:
- Place chile peppers in a bowl and cover with hot water. Soak until softened, about 30 minutes.
- Meanwhile, place pork butt and pork fat in the freezer for 30 minutes. Chill meat grinder in the freezer to make grinding the meat easier.
- Grind allspice berries and cloves using a mortar and pestle or a spice grinder. Set aside.
- Drain chile peppers and place in a food processor or blender. Add vinegar and puree until smooth.
- Fit the chilled meat grinder with a medium plate. Pass the partially frozen pork and fat through the grinder. Combine ground meat with pureed chile peppers, garlic, oregano, salt, pepper, and cumin in a bowl. Mix well with your hands for 2 to 3 minutes. Cover bowl with plastic wrap and chill for 1 hour, or overnight.
- Meanwhile, soak casing in cold water for about 30 minutes. Place the wide end of a small sausage-stuffing funnel up against the sink tap and run cold water through the inside of the casing.
- Use the medium sausage-stuffing funnel attachment and place casing on the outside of the tube. Start passing meat mixture through the funnel, stopping just as it starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
- Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions. Poke 2 to 3 small holes into each sausage with a metal skewer to allow air to escape during cooking.
- Cook as desired or chill in the fridge for up to 3 days.
Nutrition Facts : Calories 496.4 calories, Carbohydrate 8.3 g, Cholesterol 95.8 mg, Fat 39.2 g, Fiber 3.3 g, Protein 26.9 g, SaturatedFat 13.8 g, Sodium 951.3 mg, Sugar 0.1 g
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