Chorizo
Chorizo is a type of pork sausage originating in the Iberian Peninsula. Today, there are variations found in Spanish and Portuguese-speaking nations around the world. Chorizo comes in many varieties, from the cured to the fresh, from the spicy to the sweet, and holds an honored place in many cuisines. Chorizo in its many incarnations is one of the world's most popular and delicious sausages. The Mexican version is easy to find in Mexican restaurants throughout the United States, while the Spanish version is often served in tapas bars. Chorizo can sometimes be found in the supermarket as well, and even kosher versions of chorizo are available.
Mexican chorizo. This is fresh pork mixed with lots of spices. Don't confuse Mexican chorizo, which needs to be cooked, with Spanish chorizo, which is dry-cured. To make your own: See the Homemade Chorizo recipe posted on RecipeSource.com.
Substitutes: Italian hot sausage OR mild Italian sausage OR spicy breakfast sausage OR Spanish chorizo
Spanish Chorizo. Don't confuse Mexican chorizo, which is moist and needs to be cooked, with the Spanish version, which is dry-cured and ready-to-eat. Spanish chorizo is made from pork, and it's very hot and spicy. It is often found on menus in tapas bars.
Substitutes: kielbasa OR pepperoni OR other dry-cured pork sausage OR linguisa (hotter) OR Mexican chorizo (This needs to be cooked)
Homemade Mexican Chorizo
Courtesy Too Hot Tamales, 1996
1 lb pork butt, ground
1 tsp. coarse salt
1 tsp. black pepper, freshly ground
2 Tbsp. ancho chile powder
4 cloves garlic, minced
1/2 bunch fresh oregano, chopped
1 tsp. ground coriander
1 Tbsp. ground cumin
2 Tbsp. vinegar
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.
Yield: 1 pound chorizo
Easy Fresh Mexican Chorizo
from https://www.seriouseats.com
This recipe makes a pound and a half of bulk fresh Mexican chorizo-style sausage to be used as a base ingredient for tacos, chilies, enchiladas, nachos, and many other Mexican preparations.
1 1/2 pounds pork shoulder, cut into 1-inch cubes (see note)
2 1/2 teaspoons kosher salt
1 tablespoon ancho chili powder
1/4 teaspoon ground achiote (optional, for color, see note)
3 medium cloves garlic, minced (about 1 tablespoon)
1/2 teaspoon dried Mexicano oregano
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander seed
Pinch ground cinnamon
3 tablespoons red wine or distilled white vinegar
Combine all ingredients in a large bowl and toss until homogenous. Let rest for at least 4 hours and up to overnight. When ready to grind, grind through a chilled meat grinder fitted with a 1/4-inch plate. Alternatively, working in 1/4-pound batches, pulse in a food processor until finely chopped. Knead chopped meat by hand in a large bowl, or with the paddle attachment in the stand mixer until slightly tacky. Cook as desired. Chorizo can be stored in a sealed container in the refrigerator for up to 5 days.
Notes: You can make the homemade chorizo with store-bought ground pork if you don't have a meat grinder or food processor. To make with store-bought ground pork, combine pork with chorizo seasonings as directed in step 1 and mix well until tacky. Let rest at least 4 hours and up to 3 days before cooking as desired. The achiote gives the meat a deep red color, but it is totally optional.
Makes 1 1/2 pounds
