HOMEMADE MEXICAN CHORIZO RECIPE - (4.3/5)
Provided by UncleDick
Number Of Ingredients 12
Steps:
- SLOW ROASTED PORK: Season a pork butt with cumin, salt, pepper, and garlic, cooked at 225°F for 6 hours. In a dry skillet heated on high, or hot oven, toast the chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let chiles soak until soft, about 30 minutes. After chiles are moist, drain the water and place the chiles and vinegar in a blender, also adding the diced onion and chopped garlic. Puree until a smooth, bright red paste is formed (can add a splash of water or vinegar if it's too dry to blend). It should look like ketchup. I prefer the slow roasted pork rather than fresh ground pork for storage and food safety reasons. Finely dice cooked pork to almost ground pork texture. Add the chile purée to the ground pork, along with the rest of the spices. Mix well. To test the flavors, pinch off a small piece and fry it up in a skillet for a minute or so. Taste it and add more spices if needed. You can let it sit for a few hours so the flavors will meld, but I find it's delicious just after making as well. Will keep in the refrigerator for a few days, and it freezes nicely. My preference is a little spicier so I upped the cayenne and added the black pepper to the basic recipe
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Aheraz Alone
aa@aol.comThis is the best chorizo recipe I've ever tried. It's easy to make and always turns out perfect.
Rameen Khan
rk@yahoo.comI love this chorizo! It's so flavorful and versatile. I've used it in tacos, burritos, and even pasta dishes.
Joanna Caressa
caressa_j55@gmail.comThis chorizo is a bit too greasy for my taste. I think I'll try a different recipe next time.
Jana Alkassem
alkassemj5@gmail.comI've made this chorizo several times now, and it's always a hit. It's the perfect addition to tacos, burritos, and enchiladas.
SJ Twoin Boy
boy_s@gmail.comThis recipe is a bit time-consuming, but it's worth the effort. The chorizo is so delicious, it's like nothing you've ever had before.
Naol Naol mulugeta
mulugetan@yahoo.comI'm not a big fan of pork, but this chorizo is an exception. It's so flavorful and juicy, I can't get enough of it.
Farhad Ahamed Mithu
a.farhad97@yahoo.comI made this chorizo for a Cinco de Mayo party, and it was a huge success. Everyone loved it, and they kept asking for the recipe.
Davidyeboah yeboah
yeboah.d@yahoo.comThis chorizo is the perfect addition to my breakfast tacos. It's flavorful and has just the right amount of heat.
MD Razu Khan
khanm81@yahoo.comThis recipe is a bit too spicy for my taste, but I still enjoyed it. I'll probably cut back on the chili powder next time.
Ikanza Joan
ikanza@gmail.comI followed the recipe exactly, but my chorizo turned out a bit dry. I'm not sure what I did wrong.
Fariha Umair
fumair@hotmail.comThis chorizo was a hit at my last party. Everyone loved it, and they couldn't believe that I had made it myself. It's a great recipe for entertaining.
NP SAFE RIDER
n.r@gmail.comI'm not usually a fan of chorizo, but this recipe changed my mind. The homemade version is so much fresher and tastier than anything I've had before. I'll definitely be making this again.
Yadav Bhujel
yadavb62@gmail.comThis chorizo recipe is a game-changer! It's incredibly easy to make, and the flavors are out of this world. I especially love how the spices blend together to create a complex and smoky flavor. I've already made it twice in the past week, and I'm sur