I love chorizo, but it is usually so full of fat and greasy that I cannot eat it any more. Well this weekend at my sister's home in Vicente Guerrero
we ate this chorizo scrambled with eggs and LOVED it. The recipe comes from a friend who also lives in Vicente Guerrero. They have a really good
meat market there --- I forget the name.
2lbs of lean ground pork --- emphasis on lean ---best to pick out the lean pork and have it ground
1/2 cup of boiling water
3 large mild dried red chiles
4 small dried chile de arbol --- more or less according to desired spicy. My sister made it more spicy and we loved it
8 cloves of minced garlic
2 Tablespoons dry Mexican oregano leaves
1 Tablespoon salt---- mas o menos
2 teaspoons cumin
1 teaspoon ground pepper --- man o menos
1 teaspoon dark brown sugar
1/4 cup cider vinegar
2 tablespoons tequila, optional
1. Break up the chiles and pour the boiling water over them to re-hydrate.
2. Place the re-hydrated chiles together with the liquid into a food processor, or a blender. Add the garlic, oregano, cumin, pepper, sugar,
vinegar, and salt and blend until smooth.
3. Mix the ground pork and liquid mixture together with a study electric mixer or what ever works --- mix until smooth
4. Put into a sealed container for a couple of days to let the flavors meld. Then divide into smaller portions in freezer bags and freeze.
My sister cooked it with some eggs and onions and it was wonderful and NO GREASE.
We will be making some to freeze and take with us to BA ---woody with a view - 6-26-2012 at 08:07 PM
sounds great! i really love a dried chorizo the best.
chorizo
captkw - 6-26-2012 at 08:12 PM
I agree..alot of it is waayy too much grasa...but when you find the lean stuff...(heaven) I return (fast) and get while its there and let the store
clerk know thats its a good batch !!K&T Hook - 6-26-2012 at 08:19 PM
Do you guys have Kowi stores over there? They are a really high end purveyor of pork; from their own "herds" to their own stores. Great boneless pork
tenderloins, great ribs.
We've gone over to the soy chorizo because of the fat content and the occasional chewies in pork chorizo.
The recipe sounds great.DianaT - 6-26-2012 at 08:26 PM
Quote:
Originally posted by Hook
Do you guys have Kowi stores over there? They are a really high end purveyor of pork; from their own "herds" to their own stores. Great boneless pork
tenderloins, great ribs.
We've gone over to the soy chorizo because of the fat content and the occasional chewies in pork chorizo.
The recipe sounds great.
I don't know about the stores, but for Bahia Asuncion, we will bring our pork from the US.
Soy chorizo? Now I really would love to see a good recipe for that!goldhuntress - 6-26-2012 at 08:47 PM
I love chorizo of any kind, pork, beef or soy. Don't eat it too often though, mostly in Baja, once in awhile at home or out to breakfast. I've never
thought of making my own but I will now, thanks Diana! I also love the hard chorizo from Spain. I use that for an hors d'oeuvre like I would salami,
it's good with wine, and add it to stuffing, soup or just about anything to add flavor.DianaT - 6-26-2012 at 08:54 PM
Quote:
Originally posted by goldhuntress
I've never thought of making my own but I will now, thanks Diana!
It really is great and without all that fat and grease!bajadogs - 6-26-2012 at 10:09 PM
I'm liking the soy chorizo lately. No drippy, nasty grease. No animals harmed in the process.willardguy - 6-26-2012 at 10:12 PM
hey wasn't one of you asuncion girls talking about cookin up some chorizo using abalone???? how did that work out?Hook - 6-27-2012 at 06:08 AM
The two best uses we've found for the chorizo seco: split pea soup and on pizza.
Soy chorizo is EVERYWHERE now in Mexico, Dianne. Sold right next to the pork based stuff. We use it almost exclusively in scrambled eggs and I swear
it's indistinguishable in flavor from the real stuff.woody with a view - 6-27-2012 at 06:11 AM
Quote:
Originally posted by willardguy
hey wasn't one of you asuncion girls talking about cookin up some chorizo using abalone???? how did that work out?
there is a wicked version of caracole chorizo i can attest to!SFandH - 6-27-2012 at 06:18 AM
Mmmm, chorizo de soya. Tasty, healthy, humane food. We use it in our spaghetti sauce.
Chorizo made from dead animals? Offal "food".
[Edited on 6-27-2012 by SFandH]Mexitron - 6-27-2012 at 06:58 AM
Quote:
Originally posted by goldhuntress
I love chorizo of any kind, pork, beef or soy. Don't eat it too often though, mostly in Baja, once in awhile at home or out to breakfast. I've never
thought of making my own but I will now, thanks Diana! I also love the hard chorizo from Spain. I use that for an hors d'oeuvre like I would salami,
it's good with wine, and add it to stuffing, soup or just about anything to add flavor.
Is the hard chorizo the same as linguica? We had BBQ linguica for appetizers before the main course of tri-tip last weekend yumgoldhuntress - 6-27-2012 at 07:06 AM
Quote:
.
Soy chorizo is EVERYWHERE now in Mexico, Dianne. Sold right next to the pork based stuff. We use it almost exclusively in scrambled eggs and I swear
it's indistinguishable in flavor from the real stuff.
I agree. I think it's the only soy product I've tried that actually tastes exactly like the real thing it's supposed to taste like. Although a friend
in Ensenada that had a small sausage company told me a lot of the soy chorizos have pork fat in them. That must have been 8 years ago so maybe thats
not true now but if your looking to stay away from meat then ask. Trader Joes has soy chorizo.
[Edited on 6-27-2012 by goldhuntress]goldhuntress - 6-27-2012 at 07:15 AM
Quote:
Originally posted by Mexitron
Quote:
Originally posted by goldhuntress
I love chorizo of any kind, pork, beef or soy. Don't eat it too often though, mostly in Baja, once in awhile at home or out to breakfast. I've never
thought of making my own but I will now, thanks Diana! I also love the hard chorizo from Spain. I use that for an hors d'oeuvre like I would salami,
it's good with wine, and add it to stuffing, soup or just about anything to add flavor.
Is the hard chorizo the same as linguica? We had BBQ linguica for appetizers before the main course of tri-tip last weekend yum
Linguica, the Portuguese chorizo, lol. I love that too. I guess I like sausage in general. But the chorizo from Spain you don't cook, it's like salami
but leaner. I buy it at a wine and cheese shop here in SLO.desertcpl - 6-27-2012 at 08:26 AM
we love Chorizo also and I agree that it can be way to greasy
but we have found that Fry's Grocery store here in Yuma
has fresh Chorizo that they make, both beef and pork that is very lean, it is really goodDianaT - 6-27-2012 at 11:44 AM
Quote:
Originally posted by Hook
The two best uses we've found for the chorizo seco: split pea soup and on pizza.
Soy chorizo is EVERYWHERE now in Mexico, Dianne. Sold right next to the pork based stuff. We use it almost exclusively in scrambled eggs and I swear
it's indistinguishable in flavor from the real stuff.
Guess we need to look for it in the big city ---- found a few recipes for the soy chorizo and I am looking forward to trying them. If we wanted to
make it in BA, we would have to bring the tofu.Natalie Ann - 6-27-2012 at 12:02 PM
Thanks for the recipe, Diane. Sounds good. I like to eat healthy and also I love chorizo.
The thought of soy chorizo makes me shudder, so I am especially eager to try your suggestion.
nenaHook - 6-27-2012 at 04:26 PM
I dont think soy chorizo is made with tofu. It seems like its just some kind of soy meal.goldhuntress - 6-27-2012 at 04:30 PM
Quote:
Originally posted by Hook
I dont think soy chorizo is made with tofu. It seems like its just some kind of soy meal.
Originally posted by Hook
I dont think soy chorizo is made with tofu. It seems like its just some kind of soy meal.
The first couple of recipes I found on the internet also call for tofu. Guess I will need to keep looking and find one I want to try. :-)Ateo - 6-27-2012 at 07:49 PM
Thanks for the recipe DianaT. For the last 5 years, all I buy is soyrizo. The other stuff is too greasy. If I'm offered true chorizo, I go for it,
as a meat eater. Having said that, at home, I bust some huevos con soyrizo........tastes the same without gaining 10 lbs. I will pass on your recipe
to mi esposa.shari - 6-28-2012 at 07:22 AM
It wouldnt surprise me the soy chorizo has pork fat in it...it's just too...meaty...but yummy if you like chorizo and widely available.
I prefer the caracol (conch) chorizo to the abalone chorizo..it has more flavour. You can buy abalone chorizo at the coop here in town and I saw it at
Sotres grocery store on the highway in Vizcaino too in the back fridges.DianaT - 6-28-2012 at 01:00 PM
A part of what I like about the idea of making the chorizo is knowing what goes into it and knowing the personal hygiene of the person who makes it.
Whether it be soy, pork, beef, abalone, etc., one never quite knows.
To me, it is like eating a hot dog which I will do on rare occasions, it is always a bit of a mystery as to what is in there.
yum