RCP: Chorizo

If you have never made your own chorizo then you should take the little time required and try it. This is a very simple sausage to make and it doesn't require a casing. Chorizo is often packaged in plastic casings because it is usually taken out of the casing anyway.

This is a good recipe that is fairly lean. The spices really shine here and it beats the stuff that is made from salivary glands and lymph nodes (this accounts for the lack of grease in this recipe). Try it in quesadillas, cornbread stuffing, or rehydrated stuffed ancho chiles.

1 # Pork tenderloin, diced
2 strips Bacon, diced
2 cloves garlic, minced
2 Tbsp. Chile powder (I use Chimayo chile powder from New Mexico)
1/2 tsp. Cayenne
1/2 tsp. Black Pepper
1 1/2 tsp Cinnamon
1 tsp. Cumin
1/8 tsp Ground Clove
1/2 tsp. Ground Allspice
1 tsp. Salt
1 tsp. Cider Vinegar
2 Tbsp. Water

Put all ingredients in a food processor and pulse to a sausage consistency.
Sautee and crumble in a non stick skillet until browned.

rwj

Thanks, Robert. I've only made chorizo using the Mojave Foods premixed spice packet with freshly ground pork (just add vinegar and water). It's nice to have a spice recipe! I'll have to try this soon.

[Jenise]

Yum!!!

I love, just LOVE, the taste of chorizo, but find the store-bought products almost ridiculously greasy (and I'm not as easily offended by grease as I should be)--the sausage itself cooks down to nothing. But oh is it tasty. I appreciate having a recipe--never considered going at it myself. But now I will!

It should be mentioned for the sake of our European friends, though, that your recipe is for fresh, uncured Mexican chorizo which bears no resemblance to the cured salami-like chorizo of Spain that they would be used to. Toward that end we should also mention that Mexican chorizo is fried and eaten wrapped in tortillas--often at breakfast with eggs, or added as seasoning to other cooked meats.

Thanks Jenise. Good call.

rwj

Uruguayan Chorizo is different. At the local small town butchers and in the country homes it is simply ground meat (Beef, Pork, Mutton or Lamb), oregano, Italian hot pepper, garlic, salt, maybe parsley and maybe a splash of red wine or red wine vinegar. At least it was years ago..

[Jenise]

Uruguayan Chorizo is different. At the local small town butchers and in the country homes it is simply ground meat (Beef, Pork, Mutton or Lamb), oregano, Italian hot pepper, garlic, salt, maybe parsley and maybe a splash of red wine or red wine vinegar. At least it was years ago..

True. Not that I've been to Uruguay, but there are locally made chorizos up here based on the Argentinian model, which are about what you describe.

Thanks Robert!

I will definitey give this a try.

Richard

Hmmmmm.............. The Chorizo I am used to has been smoked or cured. Maybe I've spent too much time in Spain and Portugal/Brazil.