I like to make breakfast on Sundays, and had a craving for Chorizo, Potato and Egg breakfast tacos, so I decided to make my own.
I settled on this recipe, which looked like authentic Mexican chorizo.
A trip to Penzey’s Spice Shop was necessary to purchase some of the spices I didn’t have. It’s always best to use fresh spices.
I measured them all out and set them aside. This looks like a lot of spices because it is – I made a 5 pound batch, while the recipe called for just over a pound.
I backed off of the clove and vinegar in this batch, because some flavors get to be too intense when multiplied.
High quality pork, and the right ratio of lean to fat are very important. I went to Salt and Time, and told Brian the butcher there exactly what I had in mind. He ground the pork in a 70% to 30% lean to fat ratio for me. It is awesome to have a local butcher shop carrying high quality, hormone free, local proteins.
I simply dumped the spices and about half of the vinegar called for into the pork and mixed it well by hand. While you want to get all of the spices incorporated, you don’t want to overwork the pork.
The most important thing you can do, when making chorizo and other sausages, is to taste it! I made a small patty, and cooked it to test the flavor. It was good, but I wanted more heat and smoke, so I added some of Springdale Farm’s smoked pepper mix, and some smoked onion powder that we made on the farm a while back.
I tasted it again, and it was exactly as I wanted it to be.
Chorizo, is best after 24 hours or so of resting to let the spices blend with the pork. By Sunday morning I was ready to test it out. Boggy Creek Farm potatoes, Springdale Farm Eggs, Homemade Chorizo, Homemade corn tortillas and some delicious (soon to be launched) salsa from Austin Josie Artisan Foods. Happy dance!