I am looking for an authentic recipe for chorizo (mexican sausage) Any one???

Question

I have tried several recipes for chorizo and none of them taste quite right. they all call for vinegar and lots of paprika... What am I missing?

Answer 1

Chorizo is a chile and garlic flavored sausage, much beloved by Mexicans and we of the American Southwest. It was originally derived from the Spanish sausage of the same name, but has evolved over the last few centuries to be distinctly Mexican.


In Mexico, Chorizo is commonly made of pork, but also of young goat, javalina, venison, occasionally beef, or where meat is scarce, just about anything available.


Many of us think the finest chorizo is made in the Mexican state of Sonora, and this recipe hails from there. It is a fresh sausage, so if you make it with pork, cook it thoroughly. It is highly flavored, so a little goes a long way. It is convenient if it is wrapped and frozen in small packages.


Chorizo is great for breakfast. Thaw out a package, fry it up lightly while breaking it up, and when fried, scramble in a few eggs. This is wonderful by itself, or with tortillas.


Instead of the eggs, you can add a cup or so of Mexican beans to the fried Chorizo. Mash them well while they fry, and you have "Frijoles Refritos con Chorizo", excellent when eaten like grits or potatoes, and also excellent as a taco, burrito or sandwich filling. Chorizo is also good to flavor up a red chile sauce, a stew, or anything else that could use a bit of good Mexican bite.


To Begin Chorizo: In a large bowl place:


2 Lb. ground pork.
3 1/2 tsp. salt
6 Tbl. pure ground red chile
6-20 small hot dried red chiles; tepine, Thai dragon, pico de gallo or the like, crushed
4-6 cloves garlic, minced
2 Tbl. dry leaf oregano
2 tsp. whole cumin seed, crushed
1 tsp. fresh ground black pepper
1 1/2 tsp. sugar
4 Tbl. good cider or wine vinegar
2 1/2 Tbl. water



Have everything cool. Break up the meat, sprinkle evenly with the rest of the ingredients, cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed. At this point the chorizo will keep for at least a couple weeks in your refrigerator, or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 oz. is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage.

Answer 2

Chorizo (Mexican Sausage) Recipe


Ingredients


20 Sausage casings (pork 1/2 c Cider vinegar
-casings for authentic 1/4 c Tequila (optional)
-links) 1/4 c Ground red chile, mild OR
Vinegar -hot
2 lb Lean pork trimmings 1 t Ground cinnamon
8 oz Beef OR pork fat 1 1/2 t Ground comino
2 medium Onions, quartered 1 t Ground Mexican oregano
8 Cloves garlic, pressed 1 T Salt
Chili Powder


Instructions


Sausage has to be taken out of the casing for most uses anyway.
1. Clean the casings, rinse well with water, then pour vinegar through
them. Set aside.
2. Use a food processor or the coarse blade of a meat grinder, grind the
meat and fat. Add the onions, garlic, vinegar, tequila and seasonings,
using the hotness of chile powder your family and guests will prefer.
3. Stuff the casings. First cut the casings into 3-ft lengths and tie one
end together. Use either a funnel or filling tube to fill the lengths. Tie
at about 4-inch intervals with heavy thread.
4. Place on a cookie sheet covered with wax paper. Set on the counter for
about 2 hours, then refrigerate.
5. After a day, freeze what you will not use within a week or two. Mixture
should ripen for at least 8 hours before using.
Notes: If you have no food processor or grinder, buy triple ground pork.
Prepare the recipe once and taste for the mildness or hotness of the ground
red chile. Adjust to suit your taste for the next time you make sausage.

Freezing hints: Mold the sausage into 1/2-pound lumps and freeze between
pieces of foil inside a heavy plastic bag.

Maximum recommended freezer storage: 3 months.

Makes 20 sausages or 2 2/3 pounds bulk sausage.

Answer 3

This is from a website called, http://www.premiersystems.com/recipes/mexican/chorizo.html

2 Lb. ground pork.
3 1/2 tsp. salt
6 Tbl. pure ground red chile
6-20 small hot dried red chiles; tepine, Thai dragon, pico de gallo or the like, crushed
4-6 cloves garlic, minced
2 Tbl. dry leaf oregano
2 tsp. whole cumin seed, crushed
1 tsp. fresh ground black pepper
1 1/2 tsp. sugar
4 Tbl. good cider or wine vinegar
2 1/2 Tbl. water



Have everything cool. Break up the meat, sprinkle evenly with the rest of the ingredients, cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed. At this point the chorizo will keep for at least a couple weeks in your refrigerator, or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 oz. is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and

Answer 4

Goto SOAR (Search-able On-line Archive of Recipes) Hey You gotta add udders hooves jowls beaks and feet to make a proper Chorizo that tastes right.. some really authentic recipes even require pineal, adrenal, and thyroid glands... I LOVE it...

Answer 5

Authentic Mexican Enchiladas Verdes: 2½ hours | 30 min prep | SERVES 12 Ingredients Verde Sauce 3 quarts water 25 medium tomatillos , husked 3 onions , halves peeled 10 garlic cloves , peeled 10 serrano chilies , seeded (Can be adjusted to taste) 30 sprigs fresh cilantro 2/3 cup vegetable oil 2 slices onions salt Stuffing 2 quarts water 3 whole chicken breasts , halved 1 medium onion , thickly sliced 4 garlic cloves , peeled Tortillas 1 1/2 cups vegetable oil 24 (5 inch) corn tortillas (freshest you can find) Garnish 15 sprigs fresh cilantro 1/2 cup chopped onions 3 cups creme fraiche or sour cream 4 cups grated monterey jack cheese Directions 1. Prepare sauce: Heat water in large pot to boiling. 2. Add tomatillos, 2 onion halves, 6 garlic cloves, and 7 serrano chiles. 3. Simmer uncovered 30 minutes. 4. Let cool slightly, then drain, reserving about 1 cup cooking liquid. 5. Place solids in blender or food processor. 6. Add remaining onion half, 4 garlic cloves, 3 chiles, the cilantro, and about 1/2 cup cooking liquid. 7. Process until smooth. 8. Heat oil in medium saucepan. 9. Add onion slices and saute until lightly browned. 10. Stir in sauce and season with salt. 11. Simmer uncovered until slightly thickened, about 30- 45 minutes. 12. If sauce thickens too much, thin it with remaining cooking liquid. 13. Meanwhile, when the sauce ingredients are simmering, prepare stuffing. 14. Heat 2 qt water in large pot to boiling. 15. Add chicken, onion, garlic, and salt to taste. 16. Simmer just until chicken is cooked through, about 30 minutes. 17. Let cool, then remove chicken from liquid. 18. Remove and discard skin and bones; shred meat. 19. Prepare tortillas: When the sauce is nearly ready and the stuffing is ready, heat small amount of oil in skillet over medium heat. 20. Cook tortilas one at a time, turning once, just until flexible but not crisp, about 20 seconds each. 21. Drain on a thick layer of paper towels wrapped up inside a clean cloth kitchen towel (or tortilla warmer). 22. This will drain them and keep them soft and warm. 23. Heat oven to 350 degrees F. 24. Coat two 13 X 9 baking pans with vegetable oil. 25. Dip each tortilla in sauce. 26. Fill tortillas with shredded chicken and roll up. 27. Arrange a dozen filled tortillas in each pan. 28. Top with green sauce. 29. Spoon creme fraiche (or sour cream) over sauce. 30. Sprinkle chopped onion and cilantro over the top. 31. Sprinkle cheese over all. 32. Bake for 25 minutes. 33. Broil briefly if the top needs some browning. 34. Serve hot with refried beans. 35. Note:. 36. To freeze: Prepare recipe through step 26. Place rolled enchiladas on a baking sheet and freeze until firm. Transfer to a freezer bag. Seal, label and freeze. Place sauce in a second freezer bag and place both bags in a larger bag. Seal and freeze. 37. To serve: Thaw in fridge overnight. Complete assembly and bake as directed in recipe.

Answer 6

Try foodnetwork.com.They have great recipes!