Spicy Chorizo Blend. A few months back I taught a Mexican cooking class at the local kitchen store. The star and focus of the evening was my version of a Mexican style chorizo. After several trial runs and many bowls and breakfast tacos filled with homemade chorizo, this dry chile and spice blend was my favorite. The first two versions I tried called for straining sauce and pork and it simply put too much strain on my bad arm and wrist. My approach to this recipe was to simply create a spice blend that was similar to all of the flavors you would find in chili, but with the added flavors of Mexican chorizo. What makes this recipe stand out? For one, using dried peppers and whole spices is so different than already ground spices from the store. The second thing is the toasting of the dried chiles and whole spices. You could never find spices that are this fragrant and fresh from a jar. So, my goal was to be able to prepare a spice blend that I could prepare ahead of time from scratch.
A Spicy Blend For Mexican Chorizo(Papa Con Chorizo)
- 4 chile ancho
- 4 chile New Mexico or guajillo
- 6 to 10 chile de arbol
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 11/2 tablespoons Mexican oregano
- 1/2 tablespoon peppercorns
- 4 whole cloves
- 1/2 piece of cinnamon stick
- Pinch of anise seeds
- 2 tablespoons granulated garlic
- 1 1/2 tablespoons annatto powder
- 1 teaspoon chipotle powder
- 2 teaspoons salt or to taste
- 6 tablespoons red wine vinegar
- 2 pounds ground pork
- * I added another 1/2 tablespoon of crushed oregano once it was all mixed
- In a pan, on low/medium heat, toast the chile ancho, new mexico or guajiilo and chile de arbol for a few minutes. Don't let them burn, just until they become aromatic and dry out a little more. Remove from heat and let them cool.
- In that same pan on low/medium heat, toast the coriander seeds, cumin seeds, oregano, peppercorns, cloves, cinnamon and anise until they become aromatic. Toast for about 5 minutes, stirring now and then.Remove from heat.
- Remove the stems and seeds from peppers. Tear the peppers into smaller pieces. In batches, grind all the toasted peppers and toasted spices to a fine powder, mix all together.
- In a large bowl, combine the ground spice mix with remaining spices, ground pork and vinegar. Mix well until spices are distributed evenly. Cook a small portion of the chorizo to check for seasoning. Add seasoning to taste. Cover and refrigerate overnight. The flavors will improve imensely the longer the chorizo marinates in the spices. If not using right away, freeze in 1/2 portions using quart size freezer bags. Yields 8 to 10 servings.
For Papa con Chorizo (Potatoes with Mexican-Style Chorizo)
4 cups yukon gold or white potatoes, washed and diced
salt and fresh cracked pepper
1/3 cup white onion, diced
1 serrano pepper, minced
1 1/4 cups uncooked chorizo
- In a large skillet, preheat 3 tablespoons of olive oil to medium heat. Add the potatoes and spread out evenly. Cover and cook for 6 to 8 minutes. Turn, cover and cook for another 6 minutes. Once potatoes become tender, you can cook them as crisp and brown as you like. Season lightly with salt and fresh cracked pepper.
2. Add the onions and serrano and cook for another 3 to 5 minutes. Push the potato mixture over to one side of skillet. Add the uncooked chorizo to the empty side and spread out on hot surface.This homemade chorizo does not have as much fat as the store bought variety. So you may have to add an extra drizzle of oil while it cooks. That’s up to you. Cook for 5 to 6 minutes, using awooden spoon to crumble the chorizo and break it down. Stir as needed. Mix the chorizo and potatoes together. Remove from heat, ready to serve.
These tacos are great for anytime of the day, not just breakfast. Layered with black beans, scrambled eggs, papa con chorizo, bacon and salsa. Did not have any avocado this day, but would be great!
Super easy and tasty to set up a little brunch bar for when you have company staying with you. Let everyone build their own breakfast tacos.