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Photo of Chorizo by Matt Redmond

Chorizo

Rated as 5 out of 5 Stars
1 made it  |  1 reviews   |  1 photos
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Recipe by:

"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 280
Original recipe yields 4 servings (1 pound)

Directions

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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts


Per Serving: 280 calories; 17.6 7.6 21.7 74 1077 Full nutrition

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Reviews

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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...

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