This seasoning mix is combined with minced pork and cooked in a skillet to make crumbly Mexican chorizo. It is a tasty addition to quiche, lentils, or paella and it is perfect for breakfast burritos.
When you are feeling lazy or uninspired, let Mexican chorizo spice up your dishes. Mexican chorizo and Spanish chorizo are worlds apart and your nationality may be identifiable based on which type of chorizo you think is “normal”. In California and the rest of the U.S., Mexican chorizo is common. In Europe, Spanish chorizo holds favor. They are both spiced pork, but Spanish chorizo is preserved in a log and Mexican chorizo is fresh and crumbly. Mexican chorizo is heavily spiced, requiring one quarter-cup of seasoning mix, which is four times the amount of seasoning mix needed for Italian sausage.
When you are feeling lazy or uninspired, let Mexican chorizo spice up your dishes.
Be careful, because Mexican chorizo can be not just heavily spiced, but also quite spicy. Since red chili powder can vary in how spicy it is, I recommend starting without red pepper flakes and adding them in if necessary. If the seasoning mix is not as hot as you’d like it to be, you can add red pepper flakes to the first pound of chorizo as you cook it, and then mix in red pepper flakes into the remaining stored seasoning. Chili powder is available in sealed plastic bags in the spice section of the grocery store, usually in 200-gram to 500-gram packages.
Cost – Benefit
Prep time: 10 minutes
Cook time: 10 minutes
Makes enough seasoning mix for 12 pounds (6 kg) of pork mince
1 and 1/2 cups chili powder
3/4 cup paprika
1/4 cup ground cumin
1/4 cup salt
1/4 cup garlic powder
2 tablespoons ground coriander
2 tablespoons dried oregano
1 tablespoon red pepper flakes (optional)
1 and 1/2 teaspoons ground cloves
1 and 1/2 teaspoons ground black pepper
Ingredients (single recipe)
2 tablespoons red chili powder
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon ground coriander
½ teaspoon dried oregano
¼ teaspoon red pepper flakes (optional)
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper
Mix all spices together and stir well. To prepare Mexican chorizo, combine one quarter cup (60 mL) of seasoning mix with 1 pound (450 g) of ground pork and 2 tablespoons (30 mL) apple cider vinegar. Mix well and store in the refrigerator overnight. Remove from the refrigerator and cook Mexican chorizo in a skillet over medium heat.
Recipe adapted from Food.com.