Mexican style Chorizo - Page 2

Woodmonkey · 12-18-2012, 06:09 PM

Ancho chile powder or other red chile powders give the chorizo its color and unique flavor.

landarc · 12-18-2012, 06:17 PM

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.

caseydog · 12-18-2012, 06:51 PM

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

Pugi · 12-18-2012, 07:30 PM

Quote:

Originally Posted by caseydog

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.

WineMaster · 12-18-2012, 07:34 PM

Now that I could get down with.

Pugi · 12-22-2012, 02:19 PM

I just realized I did not post a money shot. Flour tortilla, sour cream, home canned salsa, chorizo and scrambled eggs. Yummy!!!

BobBrisket · 12-22-2012, 02:29 PM

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!

Bonewagon · 12-22-2012, 03:05 PM

Looks delicious to me!

MisterChrister · 12-22-2012, 04:49 PM

¡Me gusto, yo quiero, y necisito! ¡Muchas gracias compadre!

seattlepitboss · 12-23-2012, 11:46 AM

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.

12-18-2012, 06:17 PM	#17
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-18-2012, 06:51 PM	#18
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	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 __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

12-18-2012, 07:34 PM	#20
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	Now that I could get down with. __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

12-22-2012, 02:29 PM	#22
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	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! __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

12-22-2012, 03:05 PM	#23
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	Looks delicious to me! __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

12-18-2012, 06:09 PM	#16
Woodmonkey On the road to being a farker Join Date: 01-09-10 Location: Melbourne, Florida Downloads: 0 Uploads: 0	Ancho chile powder or other red chile powders give the chorizo its color and unique flavor.

12-22-2012, 02:19 PM	#21
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0	I just realized I did not post a money shot. Flour tortilla, sour cream, home canned salsa, chorizo and scrambled eggs. Yummy!!!

12-22-2012, 04:49 PM	#24
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	¡Me gusto, yo quiero, y necisito! ¡Muchas gracias compadre! __________________ Kettleheads Anonymous Platinum Member

12-23-2012, 11:46 AM	#25
seattlepitboss is one Smokin' Farker Join Date: 02-05-09 Location: Seattle, WA Downloads: 0 Uploads: 0	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.