Tuesday, 18 September 2012


Fun fact (which is substantially less fun for people actually familiar with Mexican cooking): the red, cured Chorizo you've seen in your local deli is actually Spanish Chorizo. Mexican Chorizo is a much softer sausage that can be served out of the casing - essentially a spicy ground pork. Both are delicious, but let's stick with the blog theme here and learn how to make Mexican Chorizo into the perfect taco filling. Now traditionally this calls for grinding your own pork, but after attending a recent showing of Sweeney Todd it's really hard to think about meat grinding the same way ever again. So let's use ground pork and try to scrub away some terrible mental images.

Not so hot because I took these myself. 

Mexican Chorizo Recipe

Serves: 15 tacos                         Cook Time: 30 min

2 pounds ground pork
4 tablespoon paprika
2 tablespoon guajilo chile powder (or chipotle chili powder)
2 teaspoon garlic powder
2 teaspoon kosher salt
2 teaspoon cumin
2 teaspoon oregano (Mexican if you've got it)
2 teaspoon coriander
1/4 cup white vinegar
Pinch of cinnamon
1 tablespoon olive oil

2 Yellow potatoes
Small White Onion

Lime Crema

Prep the Sausage
Mix the spices together in a small bowl, then add the vinegar and stir. In a larger bowl, spread the meat thinly, pour the sauce over the meat and mix with your hands. Let sit as you cook the potatoes (10 minutes).

Fry it Up
Peel and cut potatoes into cubes. In a pot, bring water to a boil. Add potatoes and pinch of salt. Simmer for 10 minutes and drain. Chop onion. In a skillet over medium high, heat olive oil and saute onions for about 2 minutes before adding the chorizo. Stir regularly for 10 minutes, making sure the chorizo breaks up and the onions are soft. Add potatoes and stir regularly for 5 minutes. 

Eat It
Pile about 3 tablespoons of the meat/potato mixture into a corn tortilla. Serve with fresh cilantro and lime crema. 

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