How To make Chorizos (Mexican Sausage)
2 lb Pork tenderloin (ground ok)
5 Chiles anchos
1/2 ts Coriander seeds (toasted)
1/2 ts Peppercorns
1/8 ts Cumin seeds
2 tb Sweet paprika
2/3 c Mild white vinegar
1/2 lb Pork fat
2 Chilies pasilla
3 Cloves
1/2 ts Oregano (Mexican Blended)
4 Garlic cloves (peel/crush)
2 1/2 ts Salt
2 fl Vodka (if wanted)
Chop the meat roughly, (or purchase ground pork), together with the fat. Toast the chilies well, turning them from time to time so they do not burn. While they are still warm and flexible, slit them open and remove the seeds and veins. As they cool off they will become crisp. Grind the spices together withe the chilies. Mix the ground spices and chilies with the rest of the ingredients and rub them well into the meat with your hands. Cover the mixture and set it aside in the refrigerator to season for 3 days, stirring it well each day. (Before using, fry a little of the meat and taste to see if it has enough salt and seasoning.) Normally the meat would be put into sausage casings, however, I just use it straight from the bowl. If you don't want to stuff the meat into casings at all, leave it to mature for about a week. Store it in containers in the freezer compartment of the refrigerator.
How To make Chorizos (Mexican Sausage)'s Videos
Cheese Skewered Chorizo Recipe | Over The Fire Cooking by Derek Wolf
Cheesy Skewered Chorizo Skewers with a Chilean Inspired Sauce on top! ???? ???? ???? ???? ????
My family loves chorizo sausage. It’s both savory and spicy all at the same time! I made these Cheesy Chorizo Sausage Skewers the other day, and they were a hit hit! Skewered chorizo onto the skewer grilled over some hot Cowboy Charcoal. Topped them with some jack cheese to melt till crispy, then added a Chilean Style Pebre sauce for some freshness. All in all, this was so simple and delicious! Make sure to try more of my recipes by clicking the link in my bio or visiting my blog: ????
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Mexican chorizo - How to make homemade sausage series
If you like its Spanish cousin, you'll fall in love with Mexican chorizo at first bite! Watch the video to see how to make Mexican chorizo at home, and find the full recipe here:
Mexican chorizo is bursting with flavour and just as versatile as its Spanish counterpart. Use the sausagemeat as it is, or stuff into casings and make sausage links. Either way you're in for a treat!
If you wonder what to do with Mexican chorizo, simply try serving the loose sausagemeat with tortilla wraps and all of your favourite taco fillings, such as shredded lettuce, chopped onion and avocado. No need for special taco kits or seasoning mixes - the flavour is all right there in the chorizo!
More ideas:
-- Use chorizo for a Mexican-inspired weekend fry-up, served with scrambled eggs, refried beans, tortillas and salsa.
-- Incorporate chorizo into your pasta dishes; it'll work a treat almost anywhere you'd normally use sausage.
-- Try a sweet and spicy winter warmer by adding chopped chorizo to a warming sweet potato or butternut squash soup recipe.
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How to make fresh Spanish chorizo - How to make homemade sausage series
Watch this video to see how to make fresh Spanish chorizo from scratch and find the full recipe here:
Up the ante the next time you have serve a spread of tapas with this homemade chorizo recipe. This Spanish chorizo is delicious sliced and pan-fried in olive oil, served with crusty bread. Or try it in anything from an omelette or frittata to your favourite pasta dish.
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Homemade Mexican Chorizo
#shorts #chorizo #tacos #burritos
Chorizo Spice Recipe:
1lb ground pork
2tsp salt
2tbs paprika (non-smoked)
2tbs ancho chile powder
1tsp cumin
1tsp oregano
1tsp garlic powder
1tsp black pepper
1/2tsp sugar
1/2tsp MSG (optional)
2tbs vinegar (apple cider, white vine, red wine, rice wine)
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How to Make Chorizo | Easy Mexican Chorizo Recipe
Here is a recipe for a delicious and leaner Mexican style chorizo. This recipe goes great in chorizo and egg breakfast tacos or even in queso dip.
INGREDIENTS
1 lbs ground pork meat (you can also use beef or turkey)
5 dried guajillo chiles
2 to 3 garlic cloves
2 bay leaves
1/2 tsp dried oregano
1/2 tsp ground cumin
2 tsp paprika
1 whole clove
2 allspice berries
1/4 tsp black pepper
1 tsp kosher salt (or salt of your choice)
1/4 cup apple cider vinegar (or white vinegar)
Freezes well for up to 6 weeks
SOFT FLOUR TORTILLAS VIDEO
How to make The BEST Mexican Chorizo Recipe
Easy homemade Mexican Pork Chorizo! As requested amigos, I’ll be showing you how I prepare our family quick and easy chorizo. Please review the recommendations below. Mexican breakfast sausage here we come-You got this! #viewsclub nothing but love and kindness towards you always ???? Stephanie and, Cloud
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Try the NEW AL Pastor Chorizo-
Chorizo tastes best when marinaded minimum of 24 hrs in the refrigerator
Ingredients
1 A pound of ground pork
1/4 cup guajillo chili powder
2 Tbs ancho chili powder (optional)
2 Tbs oil (canola)
1/4 cup apple cider vinegar (Tip below)
1 Tbs Mexican Oregano
1/2 Tbs garlic powder
1/2 Tbs onion powder
1/2 Tbs ground cumin
1 large bay leaf (ground)
1/8 tsp clove spice powder (if you don’t have 1/8 measurement- half of 1/4 tsp will work :)
1/4 tsp thyme
Black pepper to taste (Suggestion: 1/2 tsp)
Salt to taste (start with 1 tsp)
Soyrizo recipe-
Chorizo torta recipe-
TIPS
*If chili pods are fresh and need to be dried- set your oven at 200 degrees (F)- time will vary with chili pods 3 minutes on each
*If you want it SPICY! Add 6 ground chiltepines or 2 ground chiles de Arbol. Cayenne pepper is also a great alternative amigos
*VINEGAR!!! If you like a strong tangy vinegar flavor use 1/2 cup vinegar. I suggest starting the recipe as is and a make it comfortable for your home next time you prepare chorizo. I’m available in the comments if you can’t quite pinpoint the flavor you desire. Not all chorizos are created equal and store brand chorizo is great and has been in the package some time allowing flavors to combine. Allow the flavors to combine in your refrigerator. I like the minimum of 48 hours of rest/ marinade time.
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???? I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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