Homemade Chorizo

Chorizo is a gift from the gods. The first time I ever had it it was a taste bud explosion of awesome. That fateful day I had it smothered in queso with onions, some warm tortilla on the side for slathering that cheesy chorizo on and eating it down with reckless abandon. Best. Night. Ever. Of course the cerveza helped. My only problem with it was it seemed so greasy. Really, I was not complaining. I would have gladly eaten it every day for the rest of my life! I had no idea what was in it but it was insanely good and that was all that mattered.

But back then I was not a “foodie” (I really hate that word…) I was just a girl who liked to eat. As we all were back then. Chefs weren’t superstars, no one had a food blog, heck I am not even sure the interwebs existed, but I digress. I am now obsessed with food. Especially breaking down what it is I like and figuring out how to make it for myself. Thus my quest for the perfect chorizo.

I developed this recipe years & years ago when I lived in the border state of Arizona and learned all about what makes Mexican food tick. Many times I have been told that my Mexican recipes are “pretty fly for a gringa”. This Homemade Chorizo does not disappoint. Whip some up tonight for your Cinco de Mayo party this weekend!

• 1 lb ground lean pork (freshly ground if you can)
• 1/4 cup cider or sherry vinegar
• 1 tablespoon ancho chili powder
• 1 tablespoon chipotle chili powder
• 1 tablespoon Spanish paprika
• 2 teaspoons salt
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano (crushed between your hands before adding)
• 1/2 teaspoon cayenne
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground black pepper

In a glass bowl break up the ground pork. Create a well in the center of the pork. Add the rest of the ingredients to the well and let sit for 5 minutes.

With your hands mix it all together thoroughly. The pork should take on a reddish hue.

Cover and let sit in the refrigerator overnight.

Fry up in a pan with eggs and onions and cheese and tomatoes and eat till you are feeling muy bueno.

Also freezes well.

About Jeff & Heather

Meet Jeff & Heather. The dysfunctional duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer. From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. When they aren't feeding their friends they are geeks of the computer kind. They share their home with Bacon the lovebird, the insane kitten duo of Voodoo & Hops, and a motley bunch of friends who won't stop drinking all their good beer. They know what's important. Love. Food. Beer.
Jeff & Heather's website: http://hecooksshecooks.com/ | View all posts by Jeff & Heather