Recipe: Tasty Homemade Chorizo
Recipe: Tasty Homemade Chorizo Delicious, fresh and tasty.
Homemade Chorizo. Savory and spicy pork chorizo with garlic, vinegar, oregano, and red pepper. This can be made with ground beef as well. To cook, crumble in a skillet and fry.
I, personally, have used ground turkey successfully, fried in olive oil, and incorporated into scrambled eggs with the approval of said aunts and grandmas.
Unlike the dried and cured Spanish version, Mexican chorizo is sold fresh and typically flavored with the very foundation of Mexican cuisine…dried chili peppers.
Luckily there is tremendous leeway on the type of chili peppers you can use.
You can have Homemade Chorizo using 9 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Homemade Chorizo
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Prepare 5 lbs of ground pork.
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Prepare 4 tsp of kosher salt.
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It’s 3 tsp of freshly ground black pepper.
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It’s 3 tablespoons of ancho Chile powder.
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Prepare 1 head of finely minced garlic.
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It’s 3 tablespoons of dried oregano.
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You need 3 tablespoons of cumin seed ground.
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Prepare 3 tsp of coriander ground.
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It’s 6 tablespoons of distilled vinegar.
In other words, it's hard to go wrong when you combine reconstituted chili peppers and sausage so I highly recommend just going.
This homemade Mexican chorizo is delicious with scrambled eggs served in a flour tortilla.
I usually prepare this chorizo with ground turkey.
I love choizo, but who knows what is in the commercially prepared kind?
Homemade Chorizo step by step
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Mix all ingredients in a large mixing bowl cover and refrigerate overnight.
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Separate into one pound portions and wrap to freeze for use as needed.
This homemade Mexican chorizo is delicious with scrambled eggs served in a flour tortilla.
A homemade chorizo recipe that's easy to make and more flavorful than store bought!
This highly-seasoned Mexican sausage is made from ground pork, spices and seasonings, and other kitchen staples like garlic and vinegar.
You'll need a meat grinder, either hand or electric, to make this homemade chorizo sausage brimming with spices.
The sausage should rest overnight to develop its full flavor.
