Homemade Chorizo
Makes about 2 pounds (900g).
By Dennis W. Viau; an original recipe.
Chorizo is easy to make if you have a food processor, and the results are much better than store-bought chorizo. For example, I looked at the ingredients in a package. The first four were: “Pork, salivary glands, lymph nodes and fat.” You can make chorizo with pork, beef, or even turkey. It gets most of its flavor from the spices. And, for ease, simply buy a spice blend you like, such as Pappy’s Seasoning or a meat rub used for grilling, such as McCormick Grill Mates.
Ingredients:
2 pounds (900g) trimmed pork, beef, turkey, or other meat (small pieces of fat are okay)
2 tablespoons Pappy’s Seasoning or other spice mix (more if you like a bolder flavor)
½ to 1 tablespoon paprika (depending on how spicy you want your chorizo)
½ to 1 tablespoon chili powder, as hot or mild as you like
Optional: 2 to 3 tablespoons olive oil
Optional: Salt to taste, see below.
Notes: For a smoky flavor you could use chipotle chile or smoked paprika. You can have your chorizo your way. Pappy’s Seasoning is high in salt.
Directions:
Cut the meat into cubes about 1 inch (2.5cm) in size.
Placed the cubed meat and spices in a food processor. Process until reduced to the texture of ground beef. You can process it further if you prefer chorizo with the texture of a paste. I found it easier to process the meat in two batches, reducing the strain on my food processor. Then I put the two batches of ground meat in a large bowl and blended it with my hands (wearing gloves).
For a softer chorizo you can add olive oil to increase the fat content.
Shape a small patty, about the size of a large coin, and fry it in a skillet until cooked. Taste for salt. I made my chorizo without salt and it was delicious.
Transfer the chorizo to a bowl and cover well. Let rest in the refrigerator for a day to allow the seasonings to release their flavors.
The chorizo will keep in the refrigerator for several days. For longer storage, portion and wrap well (sealing in vacuum pouches is ideal) and freeze.
If you believe this recipe is worth having, please consider making a donation toward this web site's maintenance. Thank you.
