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Smoky Homemade Chorizo
Created by: Howcan Team
Ingredients
- 1 pound ground pork
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons apple cider vinegar
Instructions
- In a large mixing bowl, combine 1 pound of ground pork, 2 tablespoons of smoked paprika, 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt.
- Mix the ingredients together until well combined.
- Add 2 tablespoons of apple cider vinegar to the mixture and continue to mix until fully incorporated.
- Divide the mixture into smaller portions and form them into sausage shapes, or store in an airtight container for later use.
- To cook the chorizo, heat a skillet over medium-high heat and add the chorizo. Cook for 8-10 minutes, breaking it apart with a spoon as it cooks, until browned and fully cooked.
- Use the smoky homemade chorizo in your favorite recipes, or store in the refrigerator for up to 3 days or freeze for up to 3 months.
Homemade chorizo with a smoky flavor has a rich history rooted in traditional Mexican and Spanish cuisine. This flavorful sausage is typically made with a blend of ground pork, garlic, paprika, and other spices, then smoked to perfection. Renowned chefs like Rick Bayless and Jose Andres have popularized this dish in their restaurants, infusing it with their own unique twists. The smoky flavor is achieved through the use of smoked paprika or by smoking the chorizo over wood chips. Today, the best versions of this dish can be found in authentic Mexican and Spanish restaurants, where the smoky aroma and robust flavors take center stage. Getting the spice blend just right and using high-quality pork are crucial for creating an unforgettable homemade chorizo with a smoky flavor. Alternatively, some home cooks use alternative methods such as grilling the chorizo over an open flame to infuse it with a smoky essence.
50 min
1 pound of chorizo
280 per 3 oz serving calories
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