Chorizo! I can still remember the images of the fresh pork chorizo packed in casings hanging from lines in my abuelita’s dining room. The strong aroma of vinegar and spices filled the the house for days and days. We couldn’t wait to enjoy that first chorizo con huevo(chorizo and egg) taco!
I decided to revise this recipe in order to create a sauce recipe that was easier than my previous post. Considering that not everyone will have an extra coffee grinder that they use for spices like I do. With this recipe, everything can go directly into the blender to finish this recipe quick.
With anticipation I wait for that first bit of chorizo the next morning to test out before storing it in the freezer. Be Patient! The longer the chorizo marinates while stored in freezer, the better the flavor will be! I have stored it for up to 6 months or more in the past.
Click onto this link to see the original chorizo recipe that I adapted this one from. You can also see the full recipe on how to prepare Papas con Chorizo. https://pinaenlacocina.com/spicy-blend-for-mexican-chorizo/
The scary part, is that I basically have all these spices in my cupboard all of the time, lol!
What staple spices do you keep in you cupboard all of the time? Besides salt and pepper, I do keep a wide variety of spices commonly used in Mexican cooking. In my experience, every time I share a recipe that I use cumin in, a debate starts! LOL! Some Mexican food lovers insist the cumin is not used in Mexican cooking. It’s more Tex Mex, they say. Mom always had cumin in her cupboard. She didn’t use it in everything, but only in certain dishes. Mom didn’t know anything about Tex Mex food, except for trying her hand at preparing Texas style chili a few times. As far as I can remember, my abuelita had cumin seeds among her spices too. Cumin is more popular in Northern Mexico, like Nuevo Leon. I enjoy it!
Annatto! What is it?
Annatto is a small red seed that grows in the spiny fruit of an achiote tree. Ground into a powder or paste, it’s used mostly for coloring and not for it’s flavor. The flavor has mild earthy tones, but nothing distinct. If you are able to find annatto powder, which most Mexican stores carry, I would suggest using that instead of the paprika. Achiote paste is popular in dishes such as Cochinita Pibil and Al Pastor
ChorIzo Casero-Rustic Mexican Chorizo
- 5 large chile ancho dried chiles
- 6 large chile guajillo or california dried chiles
- 6-8 chile de arbol dried chiles
- 2-3 large dried chipotle or chile morita
- 1 1/2 tbsps Mexican oregano
- 1 tbsp cumin seeds
- 1/2 tbsp coriander seeds
- 1/2 tbsp of whole peppercorns
- 1 tsp anise seeds
- 6-7 whole cloves
- 2 inch piece of Mexican canela
- 6-8 large cloves of garlic peeled
- 2 tablespoons annatto powder or paprika
- 2/3 cup Apple cider vinegar
- 3/4 to 1 cup water plus more for softeneing dried chiles
- Salt to taste
- 4 pounds ground pork or finely chopped pork pork butt or shoulder
- Remove the stems and seeds from the large dried chiles. Wipe down with damp paper towel if chiles looks dusty. Transfer chiles to a pot fill with water set at medium heat. Add the garlic to the pot. When they come up to a boil, reduce heat, continue cooking for 10 minutes. Let sit for another 10 minutes.
- To a skillet, add all the spices and heat to medium. When the spices become lightly aromatic, stir often for the next 4-6 minutes.
- When ready, use tongs to transfer all the dried chiles from the water into the blender. Discard cooking liquid.
- Also to the blender, add the toasted spices, paprika(or annatto powder), vinegar, 3/4 cup tap water and salt to taste. Blend on high until smooth! If needed, stream in a little more water to get ingredients to blend easier.
- The chorizo has to be well seasoned, but you can adjust if you need more when you test the chorizo later.
- Depending on what kind of blender you have, you may not need to strain the sauce. Or if the chile skins don't bother you, than don't strain. High power blenders will leave no skins behind.
- Pour all of the blended chile sauce over the ground pork in a glass bowl. If possible, wearing gloves, mix the sauce into the pork until well incorporated. Let sit for 30 minutes.
- To test for seasoning, take a small portion of the chorizo and cook it in a preheated skillet for 5-6 minutes or until cooked through. If it needs more salt, add it at this time. Cover chorizo tightly and refrigerate for 2 days.
- After two days: You can package the chorizo as you like for the freezer. I prefer measuring out 1/2 cup of chorizo onto a cut piece of plastic wrap and rolling tightly to form a link. Twist both end tight and store inside a heavy freezer bag. Yields up to 16 links. It will keep in the freezer for up to 6 months.
How To Prepare Gorditas de Maiz! https://pinaenlacocina.com/gorditas-de-maizcorn-flour-gordita/
How To Prepare Frijoles Con Chorizo! https://pinaenlacocina.com/frijoles-beanslegume-in-my-kitchen/
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Hello, I had a Chorizo recipe that I truly loved and lost it. I want to try yours but locally here in Ecuador I am unable to find anise seed. I can find star anise but I know the two are different but similar. How would I substitute (if I can) the star anise for anise seed? If I am unable to, I will need to get someone to bring some down for me. this recipe is different than my original but it sounds quite nice and I would like to try it. I don’t have any Moritas but I believe I can sub New Mexican chile for the Morita. I also am growing Guajillos but I have Pasillo to sub. Not quite the same but I am hoping they will suffice? Thank you in advance. Phil
You can use any combination of the dried red chiles as long as they are not all spicy. Not unless you want your chorizo to be spicy. You could use a little of the star anise as long as it grinds down smooth in the sauce. I am really happy with this recipe. I just prepared more this week and bumped up the vinegar to 9 tablespoons. I also used a variety of pepper called chile costeño instead of morita. You could use chipotle as well.
We love your recipes and are looking forward to trying this! I just made a triple batch of the red chile sauce from your Carne con Chile Rojo recipe, and I hope to use some of it for my chorizo. It looks like there is about 2T vinegar per pound of meat, but how much sauce would you estimate per pound? How “wet” should the pork be after adding the sauce + vinegar? Thanks as always for your time!
The amount of chile sauce per pound really depends on you. I would just mix in a little at a time until desired color and texture. Just make sure you are mixing it in well. Don’t forget the spices that are in the chorizo recipe because those will give it the classic chorizo flavor. The red chile sauce in the beef recipe doesn’t include as much spice.