CHORIZO (MEXICAN SAUSAGE)
Make and share this Chorizo (Mexican Sausage) recipe from Food.com.
Provided by Galley Wench
Categories Pork
Time 10m
Yield 1 pound
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Chill before using.
Nutrition Facts : Calories 1290.5, Fat 100.5, SaturatedFat 36.4, Cholesterol 326.6, Sodium 2812.3, Carbohydrate 15.7, Fiber 8.3, Sugar 1.8, Protein 80.2
CHORIZO OR HOMEMADE MEXICAN SAUSAGE
Found this chili and garlic sausage on a free Southwest web site. The recipe calls for pork but said you could use venison as well. Hope you like it! Be SURE to wear gloves if you knead this my hand...=0!
Provided by Aroostook
Categories Pork
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Place meat in a large bowl.
- Have everything cool.
- Break up the meat, sprinkle evenly with the rest of the ingredients.
- Make sure everything is evenly mixed by kneading the mixture with your hands.
- At this point the chorizo will keep for at least a couple weeks in your refrigerator, Or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 ounces is about right for two people), and it will freeze fine for months.
- It can also be stuffed into casings and smoked like any other pork sausage.
MEXICAN SAUSAGE (CHORIZO MEXICANO)
Chorizo gives that yo no se que to food that we call a true Mexican flavor. It is not to be eaten alone nor yet used in other dishes with a heavy hand, but dispensed judiciously. It is a true chef's helper. This sausage is easy to make, so if the markets in your part of the country don't stock chorizo, stuff a few links of our own. It will keep for weeks in a cool, airy place. This recipe has no salt, add if you wish to taste.
Provided by Olha7397
Categories Pork
Time 25m
Yield 1 link
Number Of Ingredients 19
Steps:
- Mix the shortening into the meat very thoroughly then add all the other ingredients and work for at least five minutes.
- Now put it in a crock or porcelain bowl, covered, and let stand twenty four hours.
- Stuff into casing one inch in diameter and pack tightly; tie off every four inches.
- Hang up in a cool, airy pace and chorizos will be ready to use in twenty four hours.
- George Celsius Booth The Food and Drink Of Mexico.
Nutrition Facts : Calories 4748.4, Fat 404.5, SaturatedFat 131.9, Cholesterol 653.2, Sodium 760.3, Carbohydrate 44.3, Fiber 19.8, Sugar 9.3, Protein 162.4
MEXICAN CHORIZO STRATA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 9h25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a drizzle of EVOO in a skillet. Add the chorizo and cook, crumbling with a wooden spoon, until browned. Drain off the fat.
- Arrange the bread in a casserole dish. Top with the chorizo and then the roasted chiles.
- Whisk together the milk, butter, hot sauce and eggs in a bowl and sprinkle with salt and pepper; pour over the chiles. Top with the cheese. Cover and refrigerate at least overnight and up to 2 days.
- To serve, bring the strata to room temperature and preheat the oven to 325 degrees F. Bake the strata for 1 hour.
- Meanwhile, whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper.
- Top the strata with tomatoes, cilantro and dollops of the avocado sour cream.
HOMEMADE CHORIZO SAUSAGE
"Homemade sausage is so easy to make, but there's something about it that sounds very impressive."
Provided by Bobby Flay
Categories side-dish
Time 2h35m
Yield 8 patties
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of the canola oil in a small saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook 1 minute. Add the vinegar and cook until reduced by half, about 5 minutes.
- Remove the onion-spice mixture from the heat. Transfer to a blender, add 1/4 cup cold water and blend until smooth. Pour into a bowl and let cool to room temperature.
- Add the ground pork to the onion-spice mixture and gently mix to combine. Mix in 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate at least 2 hours and up to 24 hours to allow the flavors to meld.
- To cook the chorizo, form the pork mixture into 8 patties. Heat the remaining 1 tablespoon canola oil in a cast-iron skillet over high heat until smoking. Add the patties and cook until golden brown and just cooked through, about 5 minutes per side. Remove to a paper towel-lined plate to drain. Serve hot.
MEXICAN CHORIZO
A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. Can be made into patties and cooked in a skillet, or stuffed into natural hog or collagen casings and grilled at your next family gathering.
Provided by James
Categories World Cuisine Recipes Latin American Mexican
Time 8h40m
Yield 8
Number Of Ingredients 13
Steps:
- Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
- Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
- Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 2.6 g, Cholesterol 45 mg, Fat 9.7 g, Fiber 1.2 g, Protein 14.2 g, SaturatedFat 3.3 g, Sodium 628.5 mg, Sugar 0.3 g
CHORIZO CON HUEVOS (SPICY MEXICAN SAUSAGE WITH EGGS)
An extremely simple dish that requires no skill or added spices or ingredients! We eat this for breakfast and even sometimes for supper.
Provided by MARNIKINS
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 15m
Yield 5
Number Of Ingredients 3
Steps:
- Place chorizo sausage in a skillet over medium-high heat; cook and stir until sausage is browned and cooked through, about 5 minutes.
- Stir eggs into the sausage; cook and stir until eggs are set and scrambled with the chorizo, 3 to 5 minutes.
- Warm corn tortillas on an electric skillet until they are heated through, about 2 minutes.
- Place egg and chorizo into corn tortillas.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 13 g, Cholesterol 366.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 8.1 g, Sodium 582.3 mg, Sugar 0.9 g
CHORIZO SAUSAGE
Make and share this Chorizo Sausage recipe from Food.com.
Provided by kstrating
Categories Pork
Time 30m
Yield 2 pounds
Number Of Ingredients 12
Steps:
- Partially freeze pork & pork fat (approx 15 minutes).
- In food processor, grind chilies (stems & seeds removed) with the vinegar & the water to form a paste.
- Strain in to large bowl.
- Combine pork, fat, & seasonings well --
- IF it seems to get "mushy", place back in the freezer to firm up, then give the mixing a second go.
- Cover & refrigerate overnight, at which point it is ready to use or package for the freezer (divide in to portions of your choosing) OR stuff casings for link chorizo.
- The salt can be optional, or to taste, but will require making it for you to decide.
Nutrition Facts : Calories 1413, Fat 131.5, SaturatedFat 62.1, Cholesterol 134.1, Sodium 50.3, Carbohydrate 55.7, Fiber 23.9, Sugar 0.2, Protein 12.4
CHORIZO SAUSAGE
Chorizo is a chile-garlic flavored sausage much loved in Mexico and the American Southwest, but most of the commercially-available kinds are made with beef byproducts (such as salivary glands) that don't appeal to many folks. Here's a great recipe that uses ground pork, instead. It is a fresh sausage, so cook it thoroughly. It's highly flavored, so a little goes a long way. It is convenient if it is wrapped and frozen in small packages. Chorizo can be used in many ways! For breakfast, saute it and add to scrambled eggs. Fry up some chorizo and add some beans and spices, or grits or potatoes. Add it cooked to your burrito or taco fillings. It also is good to add cooked to a red chile sauce, stew, or any other dishes you'd like to have a nice Mexican flavor.
Provided by Julesong
Categories Pork
Time 20m
Yield 2 pounds
Number Of Ingredients 12
Steps:
- Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl.
- Pour the boiling water over them and let them sit until they're re-hydrated and soft.
- Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth.
- Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well.
- When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty!
Nutrition Facts : Calories 1410.6, Fat 95.5, SaturatedFat 35.2, Cholesterol 426.8, Sodium 4411.5, Carbohydrate 12.1, Fiber 3.3, Sugar 3, Protein 118.6
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