Meet Biscuit, my crabby beach dog. He’s not crabby in person but that frown cracks me up. You will always find my beach dog under my feet in the kitchen, *sigh. I’m constantly saying, “siga adelante, move on.” He acts like he doesn’t understand spanish but I know he does.
My cookbook will have a section on “healthier hacks”, re-making traditional food with less fat and salt. I used leaner ground pork for my chorizo and didn’t miss the added lard and soy products in the least.
Mexican chorizo is a delicious, rich addition to any meal. I use it mostly as a seasoning for eggs, soups, or tapas. Mexican chorizo is a soft crumbly sausage which is distinctly different from Spanish chorizo which is a dried, firm sausage popular in Spain.
Unfortunately I never really know what parts of the pig are in the soft sausage mixture. I do know that I searched high and low for a packaged chorizo without soy. I’m sensitive to soy so I don’t want it snuck into my food. You can buy chorizo from a butcher and it usually tastes fabulous but I can’t really ask about which parts are included in my broken gringa Español. “Are there snouts and hooves in my meat?” I know, I know, I hate to think about what goes into any sausage, actually. I also am concerned about the amount of lard in chorizo. The ideal solution was to make my own at home. I drew inspiration from Honest Cooking but modified the spices. I left out the warm spices of cinnamon and clove and used dried New Mexico and California chilies. I can be lazy in the U.S. so I bought ground chilies but I also wanted to double the recipe and keep it in my pantry so I used all dried ingredients. In Baja, the dried whole chilies can be purchased everywhere so I would recommend soaking the dried chilies, 4-5 to substitute for 2 tablespoons of dried, in the vinegar for a few hours before combining them with the other seasonings. I used garlic powder but you can substitute fresh garlic, 2 cloves or more.
You can ask the butcher to grind a pork loin or lean looking chops for you if you can’t find ground pork. Pointing with a smile and a few Google translated key words usually works for me.
Helpful español: Try, “Necesito esta carne de cerdo molida por favor.” I need this pork meat ground up, please. Molida is ground meat. Cerdo is pork.
Mushroom Chorizo Tapas @Whatsfordinnerdoc.com, my original blog.
Chorizo, chard and potato chowder
Chorizo Crashed Potatoes, coming soon to my Baja kitchen.
Lean Mexican Chorizo
Homemade leaner pork chorizo. Lower fat, soy free alternative to store bought Mexican chorizo. Perfect for seasoning tapas, soups, or eggs. Delicious mixed with potatoes or roasted vegetables for tacos.
- 16 ounces lean ground pork
- 3 tablespoons apple cider vinegar
- 1 tablespoon cumin seeds
- 1 tablespoon ground California chili
- 1 tablespoon New Mexico chili
- 1 tablespoon Spanish smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon dried Mexican oregano
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 bay leaf crushed
- Step 1 Combine all spices in a mortar and grind until leaves and cumin seeds are crushed. Combine spice mix, vinegar and ground pork and mix by hand or place in a ziplock bag and gently squish until combined. Store in the refrigerator at least 3 hours to allow the seasonings to mingle.
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