Traditional Mexican Chorizo
I love the taste of chorizo. I recently learned that Mexican chorizo is completely different than the hard Spanish sausage variety and I wanted to make it. It uses Ancho chile powder, which adds a kick but is not as spicy as other types of chillies commonly used in Mexican cooking. Once made, it can be added to salads, tacos, frijoles charros, chiles rellenos, soups or eaten on its own - I made it into meat balls and served them as an appetiser. Chorizo also freezes well, so you can use make a big batch and use it at a later date. See the ingredient list below for substitutes if you can't find Ancho chile powder.
I've combined several recipes but the one I relied the most was Nancy Lopez McHugh's on Honest Cooking web site.
Traditional Mexican Chorizo
I love the taste of chorizo. I recently learned that Mexican chorizo is completely different than the hard Spanish sausage variety and I wanted to make it. It uses Ancho chile powder, which adds a kick but is not as spicy as other types of chillies commonly used in Mexican cooking. Once made, it can be added to salads, tacos, frijoles charros, chiles rellenos, soups or eaten on its own - I made it into meat balls and served them as an appetiser. Chorizo also freezes well, so you can use make a big batch and use it at a later date. See the ingredient list below for substitutes if you can't find Ancho chile powder.
I've combined several recipes but the one I relied the most was Nancy Lopez McHugh's on Honest Cooking web site.
Cooking Instructions
- 1
In a mortar and pestle grind the cumin seed, coriander seed and cloves. Break up the bay leaves with your hands as much as possible and add them to the spices in mortar and pestle, grind until you have a fine powder. Add all the remaining spices to the mortar and pestle and and grind until everything is combined into a fine powder
- 2
If you are using powdered version of cumin, coriander and cloves, you can just mix in the bowl but make sure you chop up bay leaf into smallest possible pieces (can use scissors to do this as well)
- 3
Put minced pork in bowl and add vinegar and half of the spice mix. Mix with your hands until the spices are well combined with the meat - the meat will start turning the characteristic dark red. Keep adding the rest of spice mix little by little, mixing with your hands until all the spice is used up. Please note that if you are using very hot chilli in your substitution, this may burn your hands so be ready to put on plastic gloves :)
- 4
It's best for chorizo to sit overnight before cooking it - the spices will come out more pronounced.
- 5
If you don't want to use the chorizo immediately, you can freeze it in shapes of meatballs, sausages or patties and defrost when you are ready to use it. You can wrap sausages and patties in plastic kitchen wrap before freezing so that they keep the shape and are easy to defrost in the same shape.
- 6
Chorizo balls! Fried or baked. If baking, dust them in a bit of almond flour before putting it on the baking sheet in the oven for about 20’at 200C
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