<data:blog.pageTitle/>

Giveaway and Mexican Chorizo

by Spicie Foodie on April 6, 2010

**Giveaway is now closed.

I’m happy to announce my first giveaway to go along with this recipe. First we’ll talk about the recipe then the giveaway. Chorizo, when Europeans hear this word they think of a fermented cured red sausage. But when North Americans hear chorizo they think of a crumbly meat red sausage. Spanish chorizo and Mexican chorizo are very different from each other in looks, texture and taste. And no matter what you may find on the Internet the two are not interchangeable. I love both types of chorizo but for very different reasons and to enjoy in different ways. Today I want to share my recipe for home made Mexican chorizo that you can use in any of your favorite Mexican recipes. I will share some ways to use this chorizo in the coming weeks as I use it up, so stay tuned.

Your ingredients:
1.10 lbs or 500 grams of ground pork
1 Tb. cumin seed
1 tsp. coriander seed
5 whole cloves
2 bay leaves
1/4 tsp. ground Cinnamon

1/2 Tb. oregano
1/2 tsp. thyme
1 Tb. garlic powder
1 tsp. sea salt
1/2 tsp. black pepper or 5 whole peppercorns
3 Tb. Apple cider vinegar or substitute red wine vinegar
2 Tb. Ancho chile powder or substitute with a combination of
2 Tb paprika mixed with 1 tsp. red chili powder or 1/2 tsp. cayenne powder

1. In a mortar and pestle grind the cumin seed, coriander seed and cloves. Break up the bay leaves with your hands as much as possible and add them to the spices in mortar and pestle, grind until you have a fine powder. Next add the remaining spices to the mortar and pestle and grind/ mix until everything is well combined.

2. In a large glass bowl using your hands break up the the ground pork . Next you may want to put on some plastic gloves to prevent burning and staining to your hands. Pour in the vinegar and half the spices, spread them evenly on the pork, and start working it into the ground pork. Adding more of the spice mixture until it has all been used up. Keep working the meat until it turns red (from the chili) and all the spices have been well combined.

It’s best to let the chorizo sit overnight before using it because this will allow all of the flavors to come together and make for a better tasting chorizo. Alternatively you can freeze the chorizo until you are ready to use it. Since this chorizo doesn’t have casings you can form or shape sausages or patties and keeping their form by wrapping them in plastic kitchen wrap. Another way to store the chorizo in the freezer is by portioning out amounts and storing it inside plastic bags to put in the freezer. This way you defrost what you need or want without having to use the whole large batch.

Now you are ready to use the chorizo in all of your favorite Mexican recipes like these potato and chorizo tacos, or sopes, frijoles charros, chiles rellenos or any of your other favorite fusion recipes.

Print the recipe!

Authentic Homemade Mexican Chorizo
 
Authentic Homemade Mexican Chorizo Recipe. Make your own chorizo easy and quickly too! Perfect for adding to tacos, burritos, eggs, and all of your favorite Mexican dishes.
Author:
Recipe type: Sausage, Main, Pork
Cuisine: Mexican
Ingredients
  • 1.10 lb. or 500 grams of ground pork
  • 1 tbsp. cumin seed
  • 1 tsp. coriander seed
  • 5 whole cloves
  • 2 bay leaves
  • ¼ tsp. ground cinnamon
  • ½ tsp. oregano
  • ½ tsp. thyme
  • 1 tbsp. granulated garlic
  • 1 tsp. sea salt
  • 5 whole peppercorns (or ½ tsp. ground black pepper)
  • 2 tbsp. Ancho chile powder OR substitute with a combination of
  • 2 tbsp. paprika mixed with ½ tsp. cayenne powder OR
  • 2 tbsp. paprika mixed with 1 tsp. red chili powder
  • 3 tbsp. apple cider vinegar (can substitute with
  • red wine vinegar)
Instructions
  1. In a mortar and pestle grind the cumin seed, coriander seed and cloves. Break up the bay leaves with your hands as much as possible and add them to the spices in mortar and pestle, grind until you have a fine powder. Next add the remaining spices to the mortar and pestle and grind/mix until everything is well combined.
  2. In a large glass bowl using your hands break up the the ground pork . Next you may want to put on some plastic gloves to prevent burning and staining to your hands. Pour in the vinegar and half the spices, spread them evenly on the pork, and start working it into the ground pork. Adding more of the spice mixture until it has all been used up. Keep working the meat until it turns red (from the chile) and all the spices have been well combined into the meat.
  3. It is best to let the chorizo sit overnight before cooking with it. This will allow all of the flavors to come together and make for a better tasting chorizo. Alternatively you can freeze the chorizo until you are ready to use it. Since this chorizo does not have casings you can form or shape sausages or patties and keep their form by wrapping them in plastic kitchen wrap. Another way to store the chorizo in the freezer is by portioning out amounts and storing it inside plastic bags. This way you defrost what you need or want without having to use the whole large batch.
Notes
*Handling chili powders can cause burning to your hands. I highly advice to use plastic gloves for handling the chili and chorizo.

 

in Giveaway,Mexican,Pork,Spice Mixtures

{ 47 comments… read them below or add one }

1 Madhuri April 7, 2010 at 3:41 PM

Recipes looks delicious.
Love the Mortar and pestle giveaways.
PS: I am Following you.

Reply

2 Two Girls Cooking April 7, 2010 at 4:09 PM

Hi. Nice recipe and cool gift.
I am now following you on Twitter.
https://twitter.com/godzgirl37/status/11763647143
There is the link for the post I made.
My email address is:
godzgirl37@yahoo.com
I have a website at http://www.twogirlscooking.blogspot.com
Patricia

Reply

3 Kenny Hoff - Cheers for Chow April 7, 2010 at 4:12 PM

This is awesome! I often make a frittata using chorizo, spaghetti and various vegtables…I do not need that casings as I usually dig the sausage out for this recipe anyway. Making up the chorizo you have here would work perfectly. I also could hold back a bit of the spice to add directly to the egg as the reason I use chorizo in the first place is because some of the paprika, etc 'leaks' out into the egg. can't wait to try this.
ps: I follow you already on Foodbuzz and Facebook.

Reply

4 Two Girls Cooking April 7, 2010 at 4:43 PM

I requested to be friends with you on Facebook:

Spicie FoodieAwaiting friend confirmation

My name is Patricia Peterson
my email address is godzgirl37@yahoo.com

Reply

5 ceecee April 7, 2010 at 4:44 PM

Love the give away and the recipe looks devine. Following you!

- Ceecee
http://www.withinthekitche.blogspot.com

Reply

6 Scott K April 7, 2010 at 5:42 PM

Thanks so much for this recipe! I love chorizo, but would like to make my own on the leaner side. I'd love to win that mortar and pestle.

Reply

7 Scott K April 7, 2010 at 5:43 PM

I follow you on twitter.

Reply

8 Shamrocks and Shenanigans April 7, 2010 at 6:12 PM

I love chorizo! Never considered making it homemade! I will definitely make this
johnaricka@gmail.com
http://shamrockandshenanigans.blogspot.com/

Reply

9 Shamrocks and Shenanigans April 7, 2010 at 6:15 PM
10 Momma Razz April 7, 2010 at 6:17 PM

I friended you on facebook. awaiting approval :) Name is under Aricka L
johnaricka@gmail.com
http://shamrockandshenanigans.blogspot.com/

Reply

11 Momma Razz April 7, 2010 at 6:18 PM

I already follow you on google :) Us foodies hafto stick together :)
johnaricka@gmail.com
http://shamrockandshenanigans.blogspot.com/

Reply

12 Momma Razz April 7, 2010 at 6:21 PM
13 s. stockwell April 7, 2010 at 6:42 PM

What a beautiful post! love the photos and the overall color pallet is rich!

Reply

14 Two Girls Cooking April 7, 2010 at 7:15 PM

I added this link on my facebook page for the giveaway.

Patricia Peterson Hey everyone. Check on this cool giveaway from Spici Foodie. http://spiciefoodie.blogspot.com/2010/04/giveaway-and-mexican-chorizo.html

See the link above.
godzgirl37@yahoo.com
Patricia Peterson

Reply

15 Sharon April 7, 2010 at 8:07 PM

Fantastic blog post on chorizo …the pictures are wonderful! I must try this now …you've convinced me. :)

Please enter me for the beautiful red mortar/pestle. Thanks!

Reply

16 Sharon April 7, 2010 at 8:08 PM

I am following you on google friend connect.

Reply

17 Sharon April 7, 2010 at 8:08 PM

I am following you on twitter. Thanks!

Reply

18 Shirley April 7, 2010 at 8:47 PM

Beautiful! I'd love to win it. Thanks for offering it.

Reply

19 Sook April 7, 2010 at 9:24 PM

What a cool giveaway! Love all those seasonings too!

Reply

20 Jennifer April 7, 2010 at 9:28 PM

just this past weekend i was asking friends what qualifies sausage as chorizo. perfect timing!

Reply

21 Kelley April 7, 2010 at 11:33 PM

I have never made chorizo before. You make it seem so easy!

Reply

22 Kathy Gori April 8, 2010 at 12:54 AM

I am following you google foods and am throwing my comment in the ring for the mortar and pestle. I love these they're always needed in Indian cooking.

Reply

23 tam - a little bit burnt April 8, 2010 at 1:08 AM

I love chorizo – thanks for posting! Looks really great! And great giveway!

Tam
http://alittlebitburnt.blogspot.com/

Reply

24 Peggy April 8, 2010 at 2:47 AM

That mexican chorizo looks soooooooo good. Can't wait to try it out!
Please enter me for the contest!
Peggy
maothemini@gmail.com

Reply

25 Peggy April 8, 2010 at 2:48 AM

Followed you on Twitter

Reply

26 Peggy April 8, 2010 at 2:48 AM

Friended you on facebook :)

Reply

27 Memória April 8, 2010 at 6:35 AM

What a lovely blog, post, and giveaway!! My girlfriend loves chorizo; she would be so impressed if i were to make a homemade version for her. Thanks for sharing a great recipe!

Reply

28 Amy L April 8, 2010 at 11:41 AM

I love the red color of the mortar & pestle! It would match my daughter's kitchen, and I know she'd love it.

Reply

29 Amy L April 8, 2010 at 11:43 AM

I follow you on Twitter @amylou61

Reply

30 Amy L April 8, 2010 at 11:46 AM
31 Robyn April 8, 2010 at 12:10 PM

I've been talking about making my own chorizo for a long time–thanks for the recipe!
-robynpaine@hotmail.com
P.S. Friended you on FB!

Reply

32 5 Star Foodie April 8, 2010 at 1:45 PM

A homemade chorizo sounds terrific! My 5 year old recently discovered that she loves chorizo and would be thrilled to help me make it from scratch! Very cool!

Reply

33 Pegasuslegend April 8, 2010 at 7:33 PM

we love this giveaway, so many awesome recipes to use with this great sausage yum!

Reply

34 Blink April 9, 2010 at 1:12 AM

what a great giveaway!! the mortar & pestle would be a welcome addition to my kitchen :)

Reply

35 Stephanie April 9, 2010 at 3:05 PM

I'm going to have to try this recipe! P.S awesome giveaway please accept my entry
thegrants(at)live(dot)com

Reply

36 Michelle Jadaa April 9, 2010 at 6:21 PM

ooh i need this!Red is the accent colour n our house once the renovations are done,kitchen is going in as we speak!3 weeeks of frozen food nd eatng out..yuck!I want my kitchen and real food!
I Follow you on Twitter ..mitch1066
Facebook ..michelle jadaa
Google Follow ..mitch1066
mitch1066@gmail.com

Reply

37 Wanda April 10, 2010 at 2:50 AM

I would love to be entered in your draw. Thank you very much!
wandanamgreb(at)gmail(dot)com

Reply

38 Emily Diaczun April 11, 2010 at 5:39 PM

great giveaway and wonderful recipe! Thanks for opportunity to enter the giveaway… I would love a LC mortar and pestle in my aresenal.

Reply

39 edmontonjb April 11, 2010 at 9:19 PM

great giveaway! Thanks for the chance

dftrew(at)gmail(dot)com

Reply

40 edmontonjb April 11, 2010 at 9:20 PM

Following with GFC

dftrew(at)gmail(dot)com

Reply

41 edmontonjb April 11, 2010 at 9:20 PM

Following on twitter as edmontonjb

dftrew(at)gmail(dot)com

Reply

42 Peggy April 13, 2010 at 5:23 AM

Sorry, this is Peggy again, my twitter is @spikethedead
didn't realize i didnt post it.

Reply

43 Liv Wan April 23, 2010 at 8:00 PM

Hello Nancy,
Thank you for sharing this recipe.
I will certainly try it at home.
I love chorizo so so so much. If chorizo is a man I probably will married to him million times lol.

Reply

44 Spicie Foodie April 25, 2010 at 2:42 PM

Hi Liv, You made me laugh :)

Reply

45 Rosa's Yummy Yums April 25, 2010 at 5:54 PM

A wonderful recipe! That Le Creuset mortar is beautiful…

Cheers,

Rosa

Reply

46 Kate March 17, 2013 at 4:18 PM

Do you think this recipe could be made with ground beef? I don’t eat pork but I wonder if beef would need a different spice blend.

Reply

47 Spicie Foodie March 17, 2013 at 4:49 PM

Hi Kate,

Yes, you could really make it with any type of ground meat of your choice. The taste of course will vary greatly. Also leaner meats will need either extra fat added or they chorizo will be drier. Enjoy the chorizo!

Reply

Leave a Comment

Rate this recipe:  

{ 5 trackbacks }

Previous post:

Next post: