Ever since I moved away from California I have had trouble finding good Mexican chorizo in the grocery store. Mind you it’s a fairly common ingredient, yet very hard to find. In fact, here in good old Connecticut, I can only find chorizo-flavored soy sausage crumbles. LOL. I don’t know why it’s so hard to find. I can easily find the hard Spanish chorizo, but definitely not the Mexican chorizo. Anyways, for Thanksgiving, KB and I wanted to try a different stuffing. And I found a recipe for a Chorizo-Cornbread stuffing. And of course I wanted to try it. Yet I couldn’t find any fresh Mexican chorizo. So I set out to make some. I found this recipe and followed it pretty closely, substituting ancho chile powder for the paprika: http://joybeewhatsfordinner.blogspot.com/2013/09/how-to-make-mexican-chorizo.html and it turned out amazing!
Start by mixing your spices together in a small bowl.
Add your pork to a bowl.
Add spices and vinegar.
Mix thoroughly. Your hands are best for this tool. My big sister makes a pretty good hand model.
And you’re done! Fresh Mexican chorizo! And you can freeze it or use it immediately.
1 lb ground pork
1 Tablespoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cloves
2 bay leaves, crushed
1/4 teaspoon cinnamon
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 Tablespoon garlic powder
1 teaspoon coarse sea salt
1/2 teaspoon ground back pepper
2 Tablespoons ancho chile powder
1/2 teaspoon cayenne
3 Tablespoons apple cider vinegar
Mix spices in a small bowl. Place ground pork in a large bowl. Add spices and vinegar. Mix thoroughly. Use in any recipe that calls for Mexican chorizo. Would also be delicious in scrambled eggs!