The Other Side of the Tortilla

chile guajillo

Homemade chorizo

38 · ·

 Homemade chorizo is a lot easier to make than you think!

How to make your own homemade chorizo. Get this and more Mexican recipes at theothersideofthetortilla.com.

I always used to buy chorizo prepackaged or from the butcher because I thought it would be too hard to make at home. After months of wondering, I finally decided to delve in and give it a shot. The results were fantastic! Now that I know how incredibly easy it is to do on my own, I’ll think twice next time I reach for a package of chorizo in the grocery store.

RELATED RECIPE: Queso fundido with chorizo

A lot of people think of Spanish chorizo when they read chorizo in an ingredient list, and though Mexican chorizo is different, it’s equally delicious. Spanish chorizo is a hard, cured meat (think similar to a cured hard salami), and Mexican chorizo is a soft sausage-like meat, almost like a breakfast sausage patty if you broke it up into little bite-size pieces.

I love to use chorizo in a variety of ways: anything from breakfast dishes such as huevo con chorizo, to snacks such as queso fundido, to spicing up vegetables in dishes such as calabacitas rellenas. It’s also great as a topper to tostadas or sopes, and can be used to make fun little party appetizers like these chorizo and avocado cups with chipotle crema.

RELATED RECIPE: Huevo con chorizo breakfast tacos

I used a blend of three chiles to make my homemade chorizo slightly spicy and also some chopped onion and garlic to give it the right texture. The vinegar helps with giving the meat the signature crumble of Mexican chorizo.

This chorizo needs to be cured in the refrigerator for 4-6 days to allow the chiles and garlic to mellow, and for the vinegar to do its work on the texture.

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Chorizo Casero | Homemade Chorizo

Chorizo Casero | Homemade Chorizo

My chorizo recipe was recommended by the New York Times Diner's Journal in December 2011.

Ingredients

  • 1 pound ground pork
  • 2 cups of water (for soaking the chiles)
  • 4 chile guajillo
  • 3 chile de arbol
  • 1 chile ancho
  • 1/2 teaspoon Mexican oregano
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoon kosher salt
  • 2 quarter-inch thick slice of white onion (one slice will go in food processor; other will be finely chopped)
  • 7 large garlic cloves (reserve 2 for later)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons Nakano rice vinegar

Instructions

  1. Bring two cups of water to a boil and remove from heat. Tear off the chile stems and soak the chiles for at least an hour or until completely soft. When the chiles are soft, remove them from the water, drain, and discard all the water. Do not remove the seeds from the chiles.
  2. Place the chiles, oregano, salt, pepper, one quarter-inch thick slice of onion and five cloves of garlic into the food processor or blender. Run for 5-10 seconds. Add the apple cider vinegar and rice vinegar. Reseal top of food processor or blender and pulse until the mixture is a smooth paste.
  3. In a glass mixing bowl, add the ground pork and make a well in the middle of the meat. Add half of the chile mixture and gently work it into the meat. Add the second half and repeat.
  4. In the food processor add the two remaining garlic cloves and pulse a few times so that it's roughly chopped. Add to the meat and chile mixture.
  5. Finely chop the second quarter-inch thick slice of onion. Add to meat and mix well to incorporate.
  6. Transfer the chorizo to an airtight container or a plastic zippered bag and store in the refrigerator for four to six days. It needs that time to cure and for the seasoning to mellow out. If you eat it before curing it, it may taste too spicy or too salty, the garlic will be very potent and the vinegar will be strong. If you can bear to leave it alone for six days to cure, it's worth the wait.
  7. After a few days, some liquid will run off the meat, which is completely normal. You can dump it out when you notice it or you can leave it up until you're ready to cook the chorizo. Be sure to discard the liquid either way.
  8. When it's ready to be eaten, just heat a frying man over medium heat, add the chorizo and fry it up until it's crumbly and well-done. Drain over paper towels and use in your favorite dish.

Notes

You can refrigerate cooked or uncooked leftovers for a few days or freeze raw meat in an airtight container or plastic zippered bag for a few weeks.

https://theothersideofthetortilla.com/2011/12/chorizo-casera/

RELATED RECIPE: Trenza de huevo con chorizo

This post is part of a sponsored series to promote Mizkan cooking wines, vinegars and marinades. We also received samples of Mizkan’s Holland House, Nakano and World Harbor brand products and promotional material from Mizkan to assist in preparing the posts. All opinions and recipes in this series are our own.

Crock-Pot frijoles de la olla

73 · · 6 Comments

Frijoles de la olla are a staple in Mexican cuisine. Traditionally, they’re cooked in a clay pot over a fire, or on the stove, but this version is adapted for cooking in a slow-cooker or Crock-Pot.

I love the community on our Facebook fan page. I posted a question asking what their favorite Mexican recipes are that they’ve adapted for crock-pot cooking. Overwhelmed with the number of delicious suggestions, I decided to whip up a batch of slow-cooked beans as my final tribute to National Slow-Cooking Month.

A few notes: if you don’t have a guajillo chile at home but you have other dried chiles, any other red chile you like and have is a fine substitute. If you have frijoles bayos instead of pintos, that’s a fine substitute as well.

To prep this dish the night before, add everything to the crock-pot except the liquids, pork neck bones and salt. The next day, add the liquid and pork neck bones and turn on high.

To make this dish vegetarian friendly, you can leave out the pork neck bones and use vegetable broth instead of chicken broth.

If you’re planning to let this cook while you’re at work all day, use a slow-cooker that has a timer that will turn the heat off or to a very low “keep warm” setting after the cooking time. You can then add the salt, reheat them for 30-60 minutes in the slow-cooker and enjoy!

The results were tremendous, so I recorded a video recipe to show you just how I did it. As we’re preparing for a blizzard here in Chicago this week, I’m glad to have leftovers of this hearty, warm bean dish that is great as a snack, a side dish, or even a main dish with some garnishes.

How to make beans in a slow-cooker via theothersideofthetortilla.com

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Slow-cooker frijoles de la olla

Prep

Cook

Total

Yield 8-10 servings

A no-fuss recipe for frijoles de la olla made in a slow-cooker or Crock-Pot with pinto beans.

Ingredients

  • 2 cups frijoles pintos (pinto beans)
  • 2 cups chicken broth (substitute with vegetable broth for a vegetarian version)
  • 4 cups boiling water
  • 1/2 of a white onion, sliced 1/4 inch-thick
  • 1 chile guajillo
  • 1/2 of a small head of garlic (about 4-6 cloves)
  • 1/2 teaspoon of ground cumin
  • a few pork neck bones (leave these out for a vegetarian version)
  • 2 1/2 teaspoons kosher salt (to be added in last 45 minutes of cooking)

Instructions

  1. First, rinse your beans under cool water to remove any dirt or debris and get rid of any broken beans. There’s no need to soak the beans overnight!
  2. Layer the onion slices along the bottom of the crock-pot. Place the beans directly over the top of the onions. Tear off the stem of the chile and tuck it into the beans and nestle the pork neck bones in the beans, too. Add the chicken broth. Remove the papery skin from the garlic cloves and place in the crock-pot whole. Add the ground cumin.
  3. You’ll notice the chicken broth isn’t enough to cover the beans and keep all the ingredients moist while cooking. Add 4 cups of boiling water over the top, making sure all the ingredients are under the broth and water and then put the cover on the slow-cooker.
  4. Turn the heat on to high for 5-6 hours (individual slow-cookers can vary slightly in temperature). If the beans start to get dry during cooking, add 1-2 extra cups of boiling water. I only had to add about one cup in the last hour. You can substitute boiling chicken broth in place of the extra boiling water if you like. Add the salt in the last 45 minutes of cooking and stir it in gently to incorporate.
  5. The beans should be soft to bite and have a nice broth when they’re finished, but shouldn’t be watery.

Cuisine Mexican