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Old 12-18-2012, 06:09 PM   #16
Woodmonkey
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Ancho chile powder or other red chile powders give the chorizo its color and unique flavor.
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Old 12-18-2012, 06:17 PM   #17
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I think the commercial stuff adds a little achiote powder also. Just a small enough amount they do not have to list it. That looks good to me, and the color of the oil tells me you are good to go.
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Old 12-18-2012, 06:51 PM   #18
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Great book! I've only had it a month or two, and made some awesome tasso for gumbo. I can't wait to do more from it.

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Old 12-18-2012, 07:30 PM   #19
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Quote:
Originally Posted by caseydog View Post
Great book! I've only had it a month or two, and made some awesome tasso for gumbo. I can't wait to do more from it.

CD
Me too! I made bacon from the book as well. Not sure what is next. I need to get a sausage stuffer and some casing before I try those type of things. I do recommend the book though, many, many recipes and general information.

I made my own chili powders by buying dried chilies at store, put in oven for a bit to get really dry, remove stem and seeds and run through spice grinder. It's well worth the effort as far as taste.
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Old 12-18-2012, 07:34 PM   #20
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Now that I could get down with.
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Old 12-22-2012, 02:19 PM   #21
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I just realized I did not post a money shot. Flour tortilla, sour cream, home canned salsa, chorizo and scrambled eggs. Yummy!!!
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Old 12-22-2012, 02:29 PM   #22
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I'd hit that hard! If you like the following ingredients in fresh form, try a burrito a la Mexicana. Chop some tomato, ciliantro, onion, and fresh jalapeno. Saute all this with the chorizo just a little at first then mix in the eggs. Good stuff!
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Old 12-22-2012, 03:05 PM   #23
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Looks delicious to me!
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Old 12-22-2012, 04:49 PM   #24
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¡Me gusto, yo quiero, y necisito! ¡Muchas gracias compadre!
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Old 12-23-2012, 11:46 AM   #25
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For more red color, use some achiote paste, or ground annatto seeds. That's what puts the red color into Spanish rice.

I've tried many commercial chorizos and one thing for sure, they are very different from each other! The cheapest kind has very little texture, turns to water. The most expensive kind is very meaty, about like cooking Jimmy Dean sausage. They all taste great.
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