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-   -   Mexican style Chorizo (http://www.bbq-brethren.com/forum/showthread.php?t=149695)

Pugi 12-17-2012 09:55 PM

Mexican style Chorizo
 
Just received my christmas present to myself, the book Charcuterie. I love the book by the way. Anyhow the first recipe that caught my eye was Mexican style Chorizo, because we cook alot of athentic Mexican dishes. Started with a 5 lb pork butt, cut it up and added spices.
http://i961.photobucket.com/albums/a...A3MjIuanBn.jpg

Pugi 12-17-2012 09:59 PM

Then it was run through the grinder once with the 3/16 die and to that added a little liquid and mixed by hand.
http://i961.photobucket.com/albums/a...A3MjQuanBn.jpg

Pugi 12-17-2012 10:05 PM

And finally I made a little patty and fried in pan to check spice levels. It turned out great. Tomorrow will be Chorizo and scrambled eggs for breakfast! The only thing I am not sure of is the color. Commercially offered chorizo is usually a little more red in color. Taste is awesome though.
http://i961.photobucket.com/albums/a...A3MjcuanBn.jpg

cowgirl 12-17-2012 11:06 PM

Looks great!!

Tonybel 12-17-2012 11:07 PM

Delicious!!!

funman1 12-18-2012 12:11 AM

The commercial stuff has way more fat I think.
When I cook the commercial stuff it literally falls apart into tiny grains/almost liquid

BobBrisket 12-18-2012 12:11 AM

The commercial stuff gets its color from a good bit of red dye I'm sure. One thing you can use for color that will not add too much flavor and take away from the flavor profile is paprika. Looks good from here. Actually, the good homemade chorizo I get at the mom and pop places, doesn't have the red color. It looks just like yours.

fantomlord 12-18-2012 01:28 AM

Quote:

Originally Posted by Pugi (Post 2299902)
Just received my christmas present to myself, the book Charcuterie. I love the book by the way. Anyhow the first recipe that caught my eye was Mexican style Chorizo, because we cook alot of athentic Mexican dishes. Started with a 5 lb pork butt, cut it up and added spices.

It looks great! Would you be willing to elaborate on what spices you put in?

NickTheGreat 12-18-2012 06:46 AM

Outstanding. I love chorizo and making my own is an interesting idea :clap:

chad 12-18-2012 06:55 AM

Try a bit more paprika or get some anchiote paste (or powder). Start with just a bit more because the anchiote will get real ORANGE on you if you aren't careful. Have fun and don't worry about color...most commerical sausage uses dye.

jacksedona 12-18-2012 07:30 AM

love chorizo tell us more about the different recipes in this book when you make them. the chorizo i buy in the small mexican groceries in phoenix look exactly like yours


http://thebarbecuemaster.net

Wrench_H 12-18-2012 07:39 AM

Looks great. I made some a while back, and it looked like yours. What I've found with sausage is that the more you get away from comparing yours to the store bought, the better off you are. I'd kill for a plate of that with some eggs this morning.

chad 12-18-2012 07:48 AM

Quote:

Originally Posted by Wrench_H (Post 2300078)
I'd kill for a plate of that with some eggs this morning.

Plate? Don't need no stinkin' plate! Tortillas...give me tortillas and stay out of the way...elbows out, over the sink!! Schoff! :mrgreen:

Pugi 12-18-2012 02:45 PM

Quote:

Originally Posted by fantomlord (Post 2299986)
It looks great! Would you be willing to elaborate on what spices you put in?

Kosher salt
ancho chile powder
paprika
chipotle chile powder
minced garlic
black pepper
oregano
cumin
tequilla
red wine vinegar
Thats the whole list. It was very easy to make. So easy a Brethren could do it.:doh:

chicagokp 12-18-2012 04:20 PM

Looks awesome. I agree, the fresh stuff from mom and pop places looks like that.


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