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My review
Chorizo
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Matt Redmond
"I love the flavor of chorizo but cannot stomach the thought of the variety meats traditionally used to make it.
This is an authentic chorizo from the Mexican state of Sonora. I obtained the recipe from a gentleman named Bruce Moffitt and have since modified it slightly."
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Ingredients
20 m servings 280Original recipe yields 4 servings (1 pound)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine chile powder, vinegar, oregano, water, garlic, salt, red pepper flakes, cumin seeds, sugar, and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids.
- Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld, 8 hours to overnight.
- Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.
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Footnotes
- Cook's Notes:
- This can be frozen for several months in tightly wrapped packages.
- For a delicious breakfast treat, brown a few ounces of chorizo in a pan and then crack in a few eggs, folding the eggs into the sausage. Top with shredded Cheddar or Jack cheese and serve with salsa.
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Reviews
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Newest
7/18/2018
This is spot on! I am very impressed with this recipe. It did have one flaw but I am still giving it 5 stars. The flaw is the salt. I like salt but this was way too salty and hubby agreed. He sa...
10/26/2018
Excellent starting place for making your own chorizo. I substituted fresh veggies & herbs from my garden for a lot of the dried ingredients. I let it set in the fridge 24 hrs. & it smelled GREAT...