SOUTH-OF-THE-BORDER ESSENTIALS: CHORIZO SPICE MIX

South-of-the-Border Essentials: Chorizo Spice Mix image

Provided by Andy Anderson !

Categories Pork

Time 10m

Number Of Ingredients 15

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PLAN/PURCHASE
THE DRY SPICES
2 Tbsp ancho chili powder
1 1/2 Tbsp paprika, sweet or hot, your choice
2 tsp ground cumin
1 tsp dried oregano, mexican variety
1 tsp dehydrated onions, ground to a powder
1/2 tsp salt, kosher variety, fine grind
1/4 tsp white pepper, freshly ground
1 pinch cloves, ground variety
1 pinch cayenne pepper
ADDITIONAL ITEMS
1 lb ground beef, pork, or chicken
2 clove baked garlic, smashed
1/4 c apple-cider vinegar

Steps:

1. PREP/PREPARE
2. The proportions listed are enough to flavor 1 pound of pork, beef, or chicken.
3. What is Chorizo? A lot of sausages use the name chorizo, but the most well known (and can be found in well-stocked grocers around the country) are Spanish and Mexican. The Spanish variety uses diced pork and is cured for a long period of time. The Mexican version (the one we are making) uses ground meat and spices and is traditionally ready in about 3 days. This recipe creates awesome chorizo, and can be used right away.
4. Uses for Chorizo • Stirred in with scrambled eggs. • Sautéed up with potatoes and spices to make Mexican hash. • Used to make tacos, enchiladas, and queso dip. • Mixed in with a bowl of red beans and rice. • Add some to ground beef and make a Mexican meatloaf. The possibilities are endless... Have some fun with it.
5. Gather your ingredients (mise en place).
6. Add all of the dry spices together.
7. In a large mixing bowl, combine 1 pound of ground chicken, pork, or beef.
8. Add the ground spices, the baked garlic, and apple-cider vinegar, then mix together. I like to use my hands.
9. PLATE/PRESENT
10. Use immediately with your favorite Mexican recipes or freeze for later use. This is my version of a Mexican meatloaf. Enjoy.
11. Keep the faith, and keep cooking.