Chorizo: Mexican Breakfast Sausage

Chorizo

     So, here's the thing: Chorizo has always been a guilty nostalgic pleasure for me. Mexican Sausage, often including questionable parts of the animal and far more questionable amounts of fat. Buy some from the store, cook it up, and you get a small pile of grainy "meat" drowning in a pool of bright red melted fat. *shudder. Well, i have tried to combat this myself in the past, and a solution for a long time had been to cook it up, drain out the fat with a wire sieve, then return the "meat" to the pan to scramble with eggs. Having collected this drained fat many times, i know that once it cools, it turns into a pale orange goo. I had a hard time not imagining that the breakfast i had just eaten was now a pale orange goo, clumped up somewhere in my body. *again with the shudder. Heavy, fatty, and kinda dirty, but the nostalgic memory was worth this price. Grandma often made chorizo for me, and i have grand memories of saturday mornings finding her in the kitchen, rolling out tortillas, with a pot of beans bubbling away on the stove. She would hand me a basket and ask me to go bother the chicken for some eggs. Grandpa used a meat grinder and made ground pork out of clearly identified parts, and grandma would turn that into the most delicious chorizo.  *sigh.

     Ok, so these days, store bought just doesn't cut it for me. But i can't help my wanting for the chorizo of my childhood. So i wrote my uncle, and asked him if he knew how to make it. After following his vague recipe, and tweaking it, and testing it a bunch, i have finally made the chorizo of my memory. 

Other benefits from making your own chorizo other than deliciosity and nostalgic factors is expense and health.  Fresh ground pork is super cheap, as are beans, flour, and eggs. You can make a weeks worth of substantial breakfasts for 2 for not too much money. Adding potato to the scramble is a tasty way to get your chorizo to stretch even further. I buy in bulk flour, spices, and beans... Saving LOTS $$$. Health wise, if you make it yourself, you get absolute control over what goes into it. I have found that buying fresh ground pork from a clean and trusted butcher shop contains little fat compared to the Glowing red pool i got in store bought chorizo. I tend to buy organic, so as far as i know, this is the only way to get a cleanly organic mexican chorizo. 

Coming soon is my tortilla how to. Make your chorizo!

Chorizo Recipe:

serves about 10

1/2 lb ground pork

1/2 cup white vinegar

1 tsp granulated garlic or 3 fresh cloves, minced

3 tbs chili powder

1/2 tsp salt

1/2 tsp fresh ground black pepper

1 tsp ground cumin

If you like it spicy, you can also add:

1/2 tsp cayenne pepper

1 tbs red chili flakes

Mix all ingredients together with a whisk or spatula. Do not mix with your hands, the chili could make your skin irritated. Pack into an airtight container and refrigerate for 24 hours. Chorizo will keep in your fridge for two weeks, more or less.

Chorizo Scramble with potatoes

for 2

1 small yellow potato, cut into 1/2" cubes

1 tbs olive oil

salt and pepper to taste

dash red pepper flakes optional

splash of water (about 1 oz)

2 heaping tablespoons chorizo

2 eggs

Heat a skillet over medium high heat. Add olive oil, potatoes and season. Cook, tossing occasionally, about 8-10 minutes. add water, cover. lower heat to medium low. Steam the potatoes till the water evaporates, about 5 minutes. Remove cover and toss the potatoes to dry them out a bit. Check to make sure the potatoes are soft. If they are not, add another splash of water and repeat steam process. Push potatoes to the edges of the pan. Place chorizo in the center of the skillet, and flatten. cook over medium heat, stirring, for about five minutes. Toss potatoes together with chorizo. Add eggs, scramble. Serve with beans and tortillas, or roll into a breakfast burrito.

Next time in iliea's Kitchen: