How can I make Fresh Mexican Chorizo?!


Question: All of my cook books call for fresh mexican chorizo, but none of them have recipes for it. At my market I can only get dried Spanish chorizo, which is not what I need. Can anyone recommend a good recipe using ground pork? Thanks for any help!!! Cheers!!


Answers: All of my cook books call for fresh mexican chorizo, but none of them have recipes for it. At my market I can only get dried Spanish chorizo, which is not what I need. Can anyone recommend a good recipe using ground pork? Thanks for any help!!! Cheers!!

MEXICAN CHORIZO SAUSAGE

2 lb. lean ground pork
1/4 c. red wine vinegar
2 tbsp. chili powder
2 tsp. oregano, crushed
1 clove minced garlic
1-1/2 tsp. salt
1 tbsp. paprika
1/2 tsp. ground cumin

Combine all ingredients in a bowl. Work the mixture until the seasonings are evenly distributed. Cover tightly and refrigerate for at least 3 hours. When ready to use form into patties or sausage rolls.


JM

CHORIZO (MEXICAN SAUSAGE)

2 lbs. coarsely ground pork (or 1 lb. beef and 1 lb. pork)
2 tbsp. paprika
1 tsp. pepper
1 tsp. each: ground oregano, cumin
1/4 tsp. ground coriander seeds
2/3 c. vinegar (5% acidity)
1 tsp. garlic powder (may reduce to 1/2 tsp.)
2 tbsp. salt
2 tbsp. ground red chile powder (mild, med. or hot)

In large bowl place all ingredients. Mix well with hands until you get a homogeneous mixture. Store in air-tight container, refrigerated. Let cure at least 2 days. Can be stuffed into hog casings and linked if you like, but keeps well in airtight container.


Recipes using pork:

1.CHEESE STUFFED PORK ROAST

3 lb pork roast

Stuffing Mixture:

4 oz cream cheese, softened
1/2 c. shredded sharp cheddar
3 green onions, chopped
4 slices sun dried tomatoes, chopped
1/2 green bell pepper, chopped
1 tsp minced fresh garlic
1 tsp sweet dried basil
2 tsp parsley
pinch of cayenne pepper
chipotle hot sauce to taste

Other:

1/3 c. chicken broth or stock
1/3 c. dry white wine
3 tablespoons dried chives
2 tsp sweet basil
salt and pepper to taste

1. Combine stuffing ingredients in food processor and pulse just until blended. Refrigerate for about 1 hour.

2. Slice open the roast so it lays out flat.

3. Generously spread the stuffing mixture on the inside of the pork roast. Roll up the roast and tie ends securely.

4. Preheat oven to 350F. In a casserole dish add the chicken broth and white wine. Place the roast in the casserole dish. Season the top of the roast with dried chives, sweet basil and salt and pepper.

5. Bake roast for approximately 1-1/2 hrs. or until pork roast is done and no longer pink, basting occasionally with the broth/wine mixture.

(Note: some of the stuffing will cook out into the broth/wine sauce which only adds to the flavouring.)

Add more chicken broth and white wine as necessary.

6. To serve: slice pork roast and serve with any remaining pan juices including any stuffing which may have cooked out of the roast.

2. PORK & PASTA SALAD

12 oz. cook lean pork loin, cut into thin strips
1/4 tsp. salt
4 oz. spiral pasta, cooked, rinsed & drained
3 c. broccoli flowerettes
1 1/3 c. diced mushrooms
1/2 c. diced red pepper

Sprinkle salt over pork. Combine pork, pasta, broccoli, mushrooms and pepper in a serving bowl. Serve Yogurt Cheese Dressing with salad.

YOGURT CHEESE DRESSING:

1 (8 oz.) carton plain yogurt
2 oz. feta cheese, crumbled
1 clove garlic, minced
1 tsp. chopped parsley
1/4 tsp. oregano leaves

Combine all dressing ingredients. Cover and refrigerate 30 minutes. Yield: 1 cup. Makes 4 servings.

from foodgeeks.com
Homemade Chorizo
Servings: 8 servings
Prep. Time: :25
Total Time: 1 day
Ingredients:

2 lb. ground pork
1/2 cup ground red chili peppers
1/2 tsp. black pepper
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground oregano
1/4 tsp. ground cumin
1/2 tsp. salt
1 tsp. oregano leaves
1/2 cup vinegar
1 clove garlic, crushed

Directions:
Combine all the ingredients except the pork in a blender and puree. Knead this mixture into the pork until it is throughly mixed together. Cover and refrigerate for 24 hrs.

To cook, crumble the chorizo in a skillet and fry. If desired, add eggs and/or potatoes. Drain before serving.





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