Saturday, March 06, 2010

Homemade Mexican Chorizo Sausage

Mexican chorizo and eggs, with queso fresco & Tapatío hot sauce; served with jalapeño cornbread

Before making my lion cubby head meatballs, I made a decision to set aside about a pound of ground pork.

Reason? I wanted to try my hand -- that is, TS's hand -- at making Mexican chorizo. Seems like whenever I get stuck into a I-don't-know-what-I-want-to-eat rut, the surest quick-fire way to get myself out of that rut is to have myself some Mexican cuisine.

We looked to the Homesick Texan for our Mexican chorizo recipe.

salt, cinnamon, paprika, cumin, dried Mexican oregano and cayenne pepper

Before everything else, the chiles!

left: toasting guajillos;
right: guajillos & the rest of the ingredients in the blender

I toasted some guajillo chiles, then removed the stems and seeds. After a bit of a soak in water to soften them, they went into the blender, along with the spices and herb pictured above, onions, garlic, and apple cider vinegar.

The resulting purée joined some ground pork.

Done. Our Mexican chorizo is ready for some cookin'.

I think I may made my Mexican chorizo a bit too wet. But, cooking the mixture with some huevos (eggs) seemed to solve that problem.

We had some bolillo/telera buns (for some other diabolically delicious purpose) and piled on the chorizo con huevos. We finished it with some Tapatío hot sauce.

And yes, this was why we made jalapeño cornbread!

We realized that we also had queso fresco in the fridge and proceeded to top our chorizo con huevos with that as well!

I absolutely loved this Mexican chorizo: the spicing was very balanced and all the flavours worked great together. Drizzled with Tapatío hot sauce, I happily devoured bits and morsels.

I ate it with our jalapeño cornbread, I ate it with bolillo/telera buns, I even ate it with white rice.

In all these pairings, it was delicious!

We show our Tapatío hot sauce love here:
Fried Oyster Quesadilla
Chicken, Broccoli and Cheese with Pipián Verde
Homemade Mexican Chorizo Sausage

RECIPE: Homesick Texan Mexican Chorizo

[eatingclub] vancouver Mexican
Tacos... then
Tacos... now
Chicken Tortilla Soup
Semi-Lime-cooked, Semi-Yucatecan Shrimp with Garlic Chips
Chicken, Broccoli and Cheese with Pipían Verde
Quickie Turkey Tortilla Soup
Tacos of Carnitas with Pineapple, with Roasted Salsa and Sweet Potato
Shrimp a la Mexicana (Camarones a la Plancha)
Enchiladas Verdes
Cilantro Horchata
Strawberry Cilantro Salsa, on Grilled Flank Steak
Mexican Ancho Guajillo Chicken
Chipotle Ground Turkey on Flour Tortilla
Tacos... again (July 2009)
Tacos al Pastor with Chipotle Peanut Salsa
Tacos with Beer-braised Carnitas Filling
Shredded Beef and Tripe Tacos
Duck Enchiladas with Chipotle Peanut Salsa
Blueberry Tres Leches Cake
Crab Tostada
Homemade Mexican Chorizo Sausage
Torta (Mexican Sandwich)

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  1. I never thought of making our own chorizo but we make Italian sausage so why not!

  2. That is a seriously attractive "sloppy joe" (sloppy Jose?). Thank you for directing us to the recipe.

  3. woah homemade chorizo! Looks so good!

  4. kat:
    Yeah, you guys definitely should! =)

    I haven't actually eaten a real sloppy joe ever.

    Mexican chorizo is just flavored ground pork... so it was on familiar ground for us. =)


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