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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 306.8
  • Total Fat: 19.8 g
  • Cholesterol: 85.2 mg
  • Sodium: 536.8 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 24.8 g

View full nutritional breakdown of Lisa Fain's Homemade Mexican Chorizo calories by ingredient
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Lisa Fain's Homemade Mexican Chorizo

Submitted by: ZIGWEEGWEE

Introduction

Lisa Fain, the Homesick Texan, said, "Vinegar and chiles give Mexican chorizo its distinctive flavor. I choose to use apple cider vinegar with a puree of ground guajillos, but I know some people who use red wine vinegar with ancho chiles or white vinegar with paprika. And that’s the beauty of homemade chorizo—it can taste just the way you want." From
http://homesicktexan.blogspot.com/
2009/01/making-my-own-mexican-chorizo.
html
Lisa Fain, the Homesick Texan, said, "Vinegar and chiles give Mexican chorizo its distinctive flavor. I choose to use apple cider vinegar with a puree of ground guajillos, but I know some people who use red wine vinegar with ancho chiles or white vinegar with paprika. And that’s the beauty of homemade chorizo—it can taste just the way you want." From
http://homesicktexan.blogspot.com/
2009/01/making-my-own-mexican-chorizo.
html

Number of Servings: 5

Ingredients

    1 pound of ground pork
    3 dried guajillo peppers
    1/4 cup apple cider vinegar
    1/4 medium onion, diced
    3 cloves of garlic, chopped
    1/4 teaspoon cinnamon
    1/2 teaspoon cumin
    1/2 teaspoon paprika (not smoked paprika as Mexican chorizo is decidedly not a smoked sausage)
    1/2 teaspoon oregano
    1/4 teaspoon cayenne
    1 teaspoon salt [actually calls for 2!]

Directions

Rinse the dried guajillos, and then remove the stem and seeds. Heat the chiles for a couple of minutes on each side in a cast-iron skillet on high heat. Let soak for half an hour in the apple cider vinegar.

After chiles are moist, place the chiles and vinegar in a blender, also adding the diced onion and chopped garlic. Puree until a smooth, bright red paste is formed. It will look like ketchup.

Add the chile puree to the ground pork, along with the rest of the spices. Mix well. To test the flavors, pinch off a small piece and fry it up in a skillet for a minute or so. Taste it and add more spices if needed. (Submitter's note: Makes a pound of chorizo for use in any dishes that require it.)

You can let it sit for a few hours so the flavors will meld, but I find it’s delicious just after making as well. Will keep in the refrigerator for a few days, and it freezes nicely.

**Submitter's notes: I seed the guajillos before pureeing and then substitute the reserved seeds for the cayenne. Good heat! I calculated the portions at 5, but if you use the chorizo as a condiment or add it to eggs, etc., that would obviously mean fewer calories and less sodium.**

Number of Servings: 5

Recipe submitted by SparkPeople user ZIGWEEGWEE.






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