Best 4 Annes Homemade Chorizo Recipes

**Savor the Richness of Homemade Chorizo: A Culinary Journey from Spain to Mexico**

Chorizo, a delectable cured sausage with a rich history and vibrant flavors, has captured the hearts of food enthusiasts worldwide. Originating from the Iberian Peninsula, this beloved meat has found a special place in the culinary traditions of Spain, Portugal, and Mexico. Embark on a tantalizing adventure as we explore the diverse recipes featured in this article, each offering a unique take on this cherished delicacy. From the classic Spanish chorizo, bursting with paprika and garlic, to the zesty Mexican chorizo, alive with chili and cumin, these recipes will guide you through the art of creating this delectable sausage at home. Whether you prefer a mild or a spicy kick, these recipes cater to every palate, ensuring an unforgettable culinary experience. So, prepare your taste buds and let's delve into the world of homemade chorizo, where flavors dance and memories are made.

Let's cook with our recipes!

BEST HOMEMADE MEXICAN CHORIZO

BEST Homemade Mexican Chorizo image

Simple and quick to make and bursting with flavor, you can have have this delicious chorizo on hand any time you need it - just grab some from the freezer!

Provided by Kimberly Killebrew

Categories Ingredient

Time 10m

Number Of Ingredients 14

Ingredients

1 lb coarsely ground lean pork
6 oz coarsely ground pork fat ((ask your butcher))
5 cloves garlic (,minced)
2 tablespoons ancho chile powder
1 tablespoon sweet paprika
1 teaspoon smoked paprika
1 1/2 teaspoons salt
2 teaspoons dried Mexican oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 tablespoons cider vinegar

Steps:

Place the meat in a large bowl and all all remaining ingredients. Use your hands to thoroughly combine the mixture. Place the chorizo in a colander or sieve over a bowl, cover the top with plastic wrap, and refrigerate for 3 days, daily squeezing out and discarding any liquid (this isn't absolutely necessary but it will more closely resemble the texture of store-bought chorizo). After 3 days, divide the meat up into 6 little 4 oz loaves, wrap each one in plastic wrap and place the loaves in a freezer bag or wrap again in aluminum foil. You can also use wax or freezer paper.
The chorizo will keep in the freezer for up to 4 months. Storing it longer doesn't really pose a safety concern, but the taste will suffer.
Makes 1 1/2 pounds, divided into six 4 oz. servings.

Nutrition Facts : ServingSize 1.5 pounds (values for entire batch), Calories 1894 kcal, Carbohydrate 13 g, Protein 54 g, Fat 180 g, SaturatedFat 68 g, Cholesterol 325 mg, Sodium 2679 mg, Fiber 6 g, Sugar 1 g

HOMEMADE CHORIZO

Homemade Chorizo image

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.

Provided by Shelley

Categories World Cuisine Recipes Latin American Mexican

Time 8h10m

Yield 8

Number Of Ingredients 6

Ingredients

1 clove garlic
3 teaspoons dried oregano
½ cup distilled white vinegar
½ cup crushed red pepper flakes
½ cup water
2 ½ pounds ground pork

Steps:

In a blender, combine garlic, oregano, vinegar, red pepper flakes, and water. Blend until smooth.
In a bowl pour mixture over ground pork; cover and refrigerate all day. Pour off any water that accumulates. Refrigerate or freeze for future use.

Nutrition Facts : Calories 321.7 calories, Carbohydrate 5.5 g, Cholesterol 92 mg, Fat 21.9 g, Fiber 2.7 g, Protein 26.3 g, SaturatedFat 7.9 g, Sodium 74.7 mg, Sugar 0.9 g

CHORIZO AND MANCHEGO PUFFS

Chorizo and Manchego Puffs image

Provided by Anne Burrell

Time 1h10m

Yield about 35 to 40 puffs

Number Of Ingredients 11

Ingredients

2 cups water
1 stick butter, cut into a few pieces
Pinch salt
2 cups all-purpose flour
8 eggs
1 1/4 cups chopped Spanish chorizo sausage
2 1/2 cups mascarpone
1 1/2 cups grated aged manchego cheese
1/4 cup finely chopped chives
1 1/2 teaspoons pimenton (Spanish paprika)
Kosher salt

Steps:

For the puffs: Preheat the oven to 350 degrees F.
Place the water, butter, and salt in a large saucepan. Bring the mixture to a boil and stir until the butter melts. Stir in all the flour at once and stir with a wooden spoon. Stir and cook until a dough forms and pulls away from the sides of the pan, 2 to 3 minutes. The mixture will be in a tight ball and not stick to the sides or bottom of the pan.
Remove from the heat and transfer the dough to the bowl of a standing mixer and let cool for 3 or 4 minutes. With the mixer on low speed, add the eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all the eggs have been added and the mixture is smooth, turn off the mixer and remove the bowl.
Spoon half the dough into a pastry bag fitted with a round tip. Don't fill the bag completely. Twist the top of the bag so that the dough will not leak out. (To pipe out the dough, gently squeeze out the amount you want, then release.)
On a sheet tray lined with parchment paper, squeeze out 1-inch size dough balls, about 2 inches apart. Form more balls on another sheet pan, if needed.
Place in the oven and bake until they're golden and crispy, 20 to 25 minutes. Remove from the oven and let cool.
For the filling: In a food processor, pulse the chorizo until finely chopped, but not a paste. No large chunks. Transfer to a bowl, stir in the mascarpone, manchego, pimenton, and chives. Stir until well combined. Taste and add salt, if needed.
Place the filling in another pastry bag outfitted with a small straight tip. Poke a hole in the side of each puff with the pastry bag tip and gently fill each puff with the filling and serve.

HOMEMADE CHORIZO

Homemade Chorizo image

Provided by Food Network

Yield 1 pound chorizo

Number Of Ingredients 9

Ingredients

1 pound ground pork butt
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
2 tablespoons Ancho chile powder
4 cloves garlic, minced
1/2 bunch fresh oregano chopped
1 teaspoon ground coriander
1 tablespoon ground cumin
2 tablespoons vinegar

Steps:

In a medium size bowl, mix the pork, salt, pepper, chile powder, garlic, oregano, coriander, cumin and vinegar thoroughly. Refrigerate, in an airtight container, overnight. This allows the flavors to meld. The chorizo may also be frozen.

Tips:

To make sure the chorizo is evenly cooked, prick the sausages several times with a fork before cooking.
If you want a spicier chorizo, add more chili powder or cayenne pepper to the mixture.
For a more traditional Mexican chorizo, use a combination of pork and beef.
Chorizo can be stored in the refrigerator for up to a week, or in the freezer for up to 3 months.
Chorizo is a versatile ingredient that can be used in a variety of dishes, such as tacos, burritos, enchiladas, and soups.

Conclusion:

Anne's Homemade Chorizo is a delicious and easy-to-make recipe that is perfect for adding a flavorful kick to your favorite dishes. Whether you're a fan of Mexican food or simply looking for a new way to spice up your meals, this chorizo is sure to please. So next time you're looking for a flavorful and versatile ingredient, give Anne's Homemade Chorizo a try.