ground chorizo recipes

Chorizo Mexicano can be cooked in a red salsa, mixed in with scrambled eggs, fried with cubed potatoes, cooked for tacos, added to Tinga Poblana, etc... it will spice up your plate. Enjoy the recipe. Now your chorizo is ready!! Cook, refrigerate, smoke or use your food saver if you plan to freeze it.

Mexican Chorizo

lbs. pork

pork

salt

guajillo peppers

ancho peppers

white vinegar

paprika

garlic

bay leaves

black pepper

cumin

Mexican oregano

dry marjoram

coriander seeds

thyme

cloves

allspice

butcher’s

Sausage casings

Wipe the peppers clean. Remove stems and cut lengthwise. Remove seeds and place in a bowl. Cover with hot water and let sit for 30 minutes.

Meanwhile, grind the spices and dry herbs using a spice grinder.

Discard water and place the peppers in a blender. Add the vinegar and garlic cloves and puree until smooth; set aside.

Place the pork meat and fat in a large bowl. Add the ground mixture of herbs and spices. Mix well. Add the chili sauce and combine until well mixed.

Place in your refrigerator for a day to season in a well-covered glass container. This step will enhance the flavor.

After a day,  stir the mixture and wrap it in small packages, it will freeze well for months. It can also be stuffed into casings.

Soak the casings in warm water until soft and pliable, at least 1 hour.

Run lukewarm water through the casings to remove any salt.

Below are the casings and corn husks strips after 1 hour of soaking in warm water, the funnel, and the chorizo mixture.

Tie a double knot in one end of the casing, and then cut off a length of casing. Gather all but a couple of inches of the casing over the nozzle of the sausage stuffer or funnel.

Start pressing the sausage mixture through, supporting the casing with your other hand. Pack the sausage as tight as you can, but not to the point of bursting. When you have filled almost all the casing (or used up all the stuffing), slip the casing of the nozzle.

For a coil, tie the sausage where the stuffing ends.

Place the sausage on a clean table and start to make links.

Pinch the rope into links and twist in alternating directions at the indentations. Using butcher’s twine or corn husks tie the rope of sausage at intervals.

Randomly pick the casings with a thin toothpick or the tines of a fork to release any air that’s trapped.

Hang the chorizo Mexicano for a day in a dry room free of dust or insects. If you wish you can cover it with a cheesecloth. This step will help to cure the meat. Some of the vinegar will drip at this stage.

HOW TO STUFF THE CHORIZO INTO THE CASINGS:

An easy-to-make chorizo stew that is incredibly flavorful with the perfect blend of vegetables and seasoning. It’s an easy “set it and forget it” slow cooker or instant pot recipe that you will love!

Sweet Potato and Spicy Chorizo Stew

olive oil

garlic (chopped)

potatoes

onion

red bell pepper (chopped)

(plus

pork chorizo sausages

tomato paste (7 ounces or 200 grams)

basil

rosemary

Black pepper

water (only

Cover the base of a slow cooker (at least 6-quart) with olive oil.

Arrange the garlic, sweet potatoes, yellow onion, and bell pepper into the slow cooker base.

Season the vegetables with a teaspoon of salt.

Then arrange on top of the vegetables the chorizo meat.

Add the tomato paste. Fill the empty bottle/can of the tomato paste with fresh water and pour over the ingredients.

Season the meat with salt, Basil, and Rosemary.

With a large wooden spoon, stir well to combine all the ingredients.

Season everything royally with pepper.

Cover the slow cooker and cook on high for 4 to 5 hours.

Make it With a Slow Cooker

Cover the base of an instant pot with olive oil and press &quot;sauté.&quot;

When olive oil is warm, add garlic and onions. Cook and stir for 10 seconds.

Then add the rest of the vegetables and season with one teaspoon of salt—Cook and stir for 2 minutes.

Press the &quot;keep warm/cancel&quot; button.

Add the meat and season with the rest of the salt, Basil, and Rosemary.

Stir in the tomato paste, plus three cups of water.

Season everything with pepper.

Place the lid on the instant pot, ensuring the steam release valve is sealed.

Press the &quot;meat stew&quot; setting.

It will take the instant pot about 7 to 10 minutes to come to pressure before it starts cooking.

When done (cook time is up), quickly release the pressure.

When steam stops venting, and the silver dial drops, carefully open the Pot lid.

Serve immediately with a salad on the side.

Make it with an Instant Pot

So easy and so delicious ! Perfect for a cold winter day

This recipe is the absolute bomb!! Honestly can't get enough of it, thanks for sharing!

Top 4 ground chorizo recipes recipes from across the web

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Mexican Chorizo

Mexican Chorizo

Mexican Chorizo

Sweet Potato and Spicy Chorizo Stew

Top 4 ground chorizo recipes recipes from across the web

The most viewed ground chorizo recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Chorizo

Mexican Chorizo

Mexican Chorizo

Sweet Potato and Spicy Chorizo Stew

The most viewed ground chorizo recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine