Chorizo Recipe
User Reviews
5
Chorizo Recipe
Description
The Chorizo Recipe centers on three varieties of dried chilies—guajillo, hatch, and ancho—providing a layered and balanced chili flavor once toasted, boiled, and pureed with spices such as cumin, oregano, and thyme. Combining the chili puree with a mixture of ground beef and pork creates a richly seasoned sausage base. The marinating period of 2-3 days allows the flavors to meld and intensify. Eggs can be added to moderate the heat and texture, but are optional depending on desired spiciness.
The sausage is cooked in a skillet on medium heat until browned, which gives it a savory, slightly spicy profile suitable for various dishes needing flavorful ground meat.
For safety and best flavor, the chorizo should be stored in airtight containers and can be frozen for extended storage. When handling dried chilies, wearing gloves is advisable to avoid skin irritation.
Ingredients
- 6 dried guajillo chili
- 6 dried hatch chili mild or hot
- 3 dried ancho chili
- ¼ cup apple cider vinegar
- 3 bay leaf dried, whole
- 6 garlic cloves
- 2 teaspoons cumin ground
- 1½ tablespoons Mexican oregano crushed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon thyme
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1½ pounds ground beef
- 1 pound ground pork
- 1 tablespoon vegetable oil
- 5 egg
Instructions
- Remove the seeds and membranes of the 3 types of chilis.
- In a skillet, toast each type of chili on medium-high heat for about 1-2 minutes being careful not to burn them. Set aside.
- In a large pot, bring 4-5 cups of water to a boil. Add the toasted chilis and allow them to boil for 8-10 minutes. Drain the chilis in a colander and reserve ½ cup of the chili water.
- Add the chilis to a blender along with the apple cider vinegar, bay leaves, garlic, cumin, oregano, onion powder, garlic powder, thyme, kosher salt, black pepper, and the leftover chili water. Blend until smooth.
- In a large bowl, add the meat and the chili puree as well as the vegetable oil. Use your hands to combine the mixture very well and make sure the meat is entirely coated in the puree mixture.
- Divide into 3 sections (each will be about ¾-1 pound). Place in plastic bags and let the meat marinate in the fridge for 2-3 days.
- Once marinated, cook 1 part of the chorizo in a skillet on medium heat until cooked through. Scramble 5 eggs in a small bowl and add to the skillet. Mix to combine. Eat immediately with your favorite tortillas.
Notes
- Eggs help soften the chili heat but can be left out to retain spicier chorizo.
- Marinate the chorizo meat mixture in the fridge for 2-3 days or freeze for up to 3 months; thaw before cooking.
- Leftover cooked chorizo keeps well for up to 5 days refrigerated or 3 months frozen in airtight containers.
- When handling dried chilies, wear gloves to avoid skin irritation and wash hands thoroughly before touching your face.
- Removing seeds and membranes reduces heat; leaving them in and omitting eggs increases spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 16g | 32% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 447mg | 19% |
| Potassium | 411mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2323IU | 46% |
| Vitamin C | 6mg | 7% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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