BEST HOMEMADE MEXICAN CHORIZO
Simple and quick to make and bursting with flavor, you can have have this delicious chorizo on hand any time you need it - just grab some from the freezer!
Provided by Kimberly Killebrew
Categories Ingredient
Time 10m
Number Of Ingredients 14
Steps:
- Place the meat in a large bowl and all all remaining ingredients. Use your hands to thoroughly combine the mixture. Place the chorizo in a colander or sieve over a bowl, cover the top with plastic wrap, and refrigerate for 3 days, daily squeezing out and discarding any liquid (this isn't absolutely necessary but it will more closely resemble the texture of store-bought chorizo). After 3 days, divide the meat up into 6 little 4 oz loaves, wrap each one in plastic wrap and place the loaves in a freezer bag or wrap again in aluminum foil. You can also use wax or freezer paper.
- The chorizo will keep in the freezer for up to 4 months. Storing it longer doesn't really pose a safety concern, but the taste will suffer.
- Makes 1 1/2 pounds, divided into six 4 oz. servings.
Nutrition Facts : ServingSize 1.5 pounds (values for entire batch), Calories 1894 kcal, Carbohydrate 13 g, Protein 54 g, Fat 180 g, SaturatedFat 68 g, Cholesterol 325 mg, Sodium 2679 mg, Fiber 6 g, Sugar 1 g
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
HOMEMADE MEXICAN CHORIZO
I love choizo, but who knows what is in the commercially prepared kind? This homemade Mexican chorizo is delicious with scrambled eggs served in a flour tortilla. I usually prepare this chorizo with ground turkey.
Provided by Wheres_the_Beef
Categories Pork
Time 25m
Yield 1 pound, 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.
- Add cider vinegar and stir until dry ingredients are moistened.
- Add ground meat and knead until spice mixture is well incorporated into the meat.
- You can use the chorizo immediately, but for best flavor development, place chorizo mixture in an airtight container and store overnight in fridge.
- Form chrizo meat into small patties or just scramble and fry the meat in a skillet until done.
Nutrition Facts : Calories 324.3, Fat 25.1, SaturatedFat 9.1, Cholesterol 81.8, Sodium 714.2, Carbohydrate 4.2, Fiber 2.3, Sugar 0.6, Protein 20.2
MEXICAN CHORIZO
A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. Can be made into patties and cooked in a skillet, or stuffed into natural hog or collagen casings and grilled at your next family gathering.
Provided by James
Categories World Cuisine Recipes Latin American Mexican
Time 8h40m
Yield 8
Number Of Ingredients 13
Steps:
- Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
- Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
- Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 2.6 g, Cholesterol 45 mg, Fat 9.7 g, Fiber 1.2 g, Protein 14.2 g, SaturatedFat 3.3 g, Sodium 628.5 mg, Sugar 0.3 g
HOMEMADE MEXICAN CHORIZO RECIPE - (4.3/5)
Provided by UncleDick
Number Of Ingredients 12
Steps:
- SLOW ROASTED PORK: Season a pork butt with cumin, salt, pepper, and garlic, cooked at 225°F for 6 hours. In a dry skillet heated on high, or hot oven, toast the chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let chiles soak until soft, about 30 minutes. After chiles are moist, drain the water and place the chiles and vinegar in a blender, also adding the diced onion and chopped garlic. Puree until a smooth, bright red paste is formed (can add a splash of water or vinegar if it's too dry to blend). It should look like ketchup. I prefer the slow roasted pork rather than fresh ground pork for storage and food safety reasons. Finely dice cooked pork to almost ground pork texture. Add the chile purée to the ground pork, along with the rest of the spices. Mix well. To test the flavors, pinch off a small piece and fry it up in a skillet for a minute or so. Taste it and add more spices if needed. You can let it sit for a few hours so the flavors will meld, but I find it's delicious just after making as well. Will keep in the refrigerator for a few days, and it freezes nicely. My preference is a little spicier so I upped the cayenne and added the black pepper to the basic recipe
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
MEXICAN SAUSAGE (CHORIZO MEXICANO)
Chorizo gives that yo no se que to food that we call a true Mexican flavor. It is not to be eaten alone nor yet used in other dishes with a heavy hand, but dispensed judiciously. It is a true chef's helper. This sausage is easy to make, so if the markets in your part of the country don't stock chorizo, stuff a few links of our own. It will keep for weeks in a cool, airy place. This recipe has no salt, add if you wish to taste.
Provided by Olha7397
Categories Pork
Time 25m
Yield 1 link
Number Of Ingredients 19
Steps:
- Mix the shortening into the meat very thoroughly then add all the other ingredients and work for at least five minutes.
- Now put it in a crock or porcelain bowl, covered, and let stand twenty four hours.
- Stuff into casing one inch in diameter and pack tightly; tie off every four inches.
- Hang up in a cool, airy pace and chorizos will be ready to use in twenty four hours.
- George Celsius Booth The Food and Drink Of Mexico.
Nutrition Facts : Calories 4748.4, Fat 404.5, SaturatedFat 131.9, Cholesterol 653.2, Sodium 760.3, Carbohydrate 44.3, Fiber 19.8, Sugar 9.3, Protein 162.4
More about "mexican homemade chorizochorizo mexicano casero recipes"
CHORIZO CASERO-RUSTIC MEXICAN CHORIZO - LA PIñA EN LA …
From pinaenlacocina.com
5/5 (1)Category BreakfastCuisine MexicanTotal Time 48 hrs 50 mins
HOMEMADE MEXICAN CHORIZO - RECIPE - FINECOOKING
From finecooking.com
PREPARING MEXICAN CHORIZO AT HOME ~ THREE TESTED …
From pinaenlacocina.com
HOW TO MAKE MEXICAN CHORIZO (RECETA PARA CHORIZO …
From mexicoinmykitchen.com
TRADITIONAL MEXICAN CHORIZO RECIPE – HOMEMADE …
From savoryandsour.com
HOW TO MAKE THE BEST HOMEMADE CHORIZO (MEXICAN …
From thefedupfoodie.com
AUTHENTIC HOMEMADE MEXICAN CHORIZO - HONEST COOKING
From honestcooking.com
39 DELICIOUS CHORIZO RECIPES | TASTE OF HOME
From tasteofhome.com
HOMEMADE CHORIZO - THE OTHER SIDE OF THE TORTILLA
From theothersideofthetortilla.com
SPICY HOMEMADE MEXICAN CHORIZO RECIPE | LOW CARB
From idratherbeachef.com
10 BEST COOKING WITH MEXICAN CHORIZO RECIPES | YUMMLY
From yummly.com
HOMEMADE MEXICAN-STYLE CHORIZO RECIPE - THE SPRUCE …
From thespruceeats.com
HOMEMADE MEXICAN CHORIZO - SPLASH OF KETO
From splashofketo.com
HOMEMADE MEXICAN STYLE CHORIZO | FOODIE WITH FAMILY
From foodiewithfamily.com
THE BEST WAY TO COOK MEXICAN CHORIZO {WITH HOW-TO VIDEO}
From homebodyeats.com
MEXICAN CHORIZO RECIPE - SERIOUS EATS
From seriouseats.com
HOMEMADE MEXICAN CHORIZO | TASTY SEASONS
From tastyseasons.com
HOMEMADE CHORIZO | SCHNUCKS
From nourish.schnucks.com
MEXICAN HOMEMADE CHORIZO/CHORIZO MEXICANO CASERO | RECIPE
From pinterest.com
MEXICAN CHORIZO (CHORIZO MEXICANO) | RECIPE | MEXICAN FOOD …
From pinterest.com
BEEF CHORIZO RECIPE MEXICAN-STYLE - BRISKET & BAGELS
From brisketandbagels.com
HOMEMADE MEXICAN CHORIZO RECIPE - LUNACAFE
From thelunacafe.com
HOMEMADE MEXICAN CHORIZO - A HOW TO - MJ'S KITCHEN
From mjskitchen.com
HOMEMADE CHORIZO!- CHORIZO CASERO! - YOUTUBE
From youtube.com
AUTHENTIC HOMEMADE CHORIZO RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
MEXICAN CHORIZO RECIPE | MYRECIPES
From myrecipes.com
EASY AUTHENTIC MEXICAN CHORIZO RECIPE | KITCHEN FOODIE PRESENTS
From kitchenfoodie.com
HOW TO MAKE FRESH MEXICAN CHEESE | QUESO MEXICANO FRESCO
From mexicoinmykitchen.com
EASY FRESH MEXICAN CHORIZO RECIPE - SERIOUS EATS
From seriouseats.com
CHORIZO CASERO - HOW TO MAKE MEXICAN CHORIZO RECIPE - YOUTUBE
From youtube.com
HOW TO MAKE MEXICAN CHORIZO RECIPE / CóMO HACER CHORIZO …
From mastercook.com
EASY HOMEMADE MEXICAN CHORIZO RECIPE BY KIMBERLY KILLEBREW
From honestcooking.com
MEXICAN CHORIZO QUESO FUNDIDO WITH HOMEMADE CHIPS
From mexicanappetizersandmore.com
EASY HOMEMADE CHORIZO | MEXICAN PLEASE
From mexicanplease.com
30 EASY CHORIZO RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SIMPLE HOMEMADE MEXICAN CHORIZO SAUSAGE RECIPE - SPICERALLY
From spicerally.com
CHORIZO MEXICANO RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
HOMEMADE MEXICAN CHORIZO (A GUEST POST) - MUY BUENO COOKBOOK
From muybuenocookbook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love