My local carneceria closed earlier this year after 50 years, he made the best chorizo in all of Az. Haven't found anyone that comes close to his family recipe but am eager to try this recipe, all of your recipes have been amazing Mike.👍🙂 Also yes, make some from scratch! 😎
Good evening Mike, after surviving Hurricane Ian last night I'm thinking this Chorizo recipe is the perfect comfort food for my family. My husband loves spicy food and Mexican food...So much so that his birthday is actually Cinco de Mayo. I know this one will be another of your recipes he will love. Congratulations on being married 26 years, we have been married 31 and a half, what a blessing. Thank You and God Bless Sir.
Hey Mike I’ve really enjoyed watching your recipes and this looks incredible! I could never really get behind the pastier chorizos so I’m glad to see that there’s some variety in how it’s done and can’t wait to try it! Please don’t stop what you’re doing brother and God bless you JD
Hey Mike, thanks for the recipe. If you want to get that consistency without busting out the food processor, try folding in some water (about 1tbs per pound) as you mix it all together. That should get you there and save some time on dishes!
I love making venison and pork chorizo. I make both a Spanish version and Mexican version. Both are great smoked. The fresh chorizo of course goes into eggs. ❤
Awesome, I make same, also corned beef, caribou when harvest also, pastrami from bellies, bacon, I age a lot venison, my friend is a butcher and gives me extra pork fat, beef fat.. very handy for venison sausage, burger ect . It's a craft that can enjoy again and again👊, enjoy holiday with friends and family. Take care
Just found your channel today Mike some really great recipes! Definitely, seeing how to make chorizo from scratch would be awesome! Cheers from Canada 🇨🇦
Sup mike, going to make Saturday after shopping, looks great, I'd eat chorizo in my sleep if could lol. Especially stuffies which is the plan, going to see if can get the chilies in bulk because will use a lot over summer. Get used to just buying it because of cost, but even chorizo prices way up.. I love Sundays going to fall river mass, little Portugal, and getting half pound fresh made chorizo off the griddle 🤤🥳 lol, tyvm tc
Chorizo is a favorite of mine! Haven't bought any for a while because I'm concerned about some ingredients listed on tbe package. It will be wonderful to make my own! Not familiar with guajilla pepper. If I can't find any, is there a substitute you would suggest? Thanks so much!
Guajillo is a dried Mexican pepper. You can try to find powder. Some other dried pods you can use are ancho, California chilies, or dried New Mexican pods. Guajillo is pretty unique, though.
I never thought to make this, though I love chorizo. Will have to try your recipe. Thanks as always for the great recipes. Off topic question, aside from jalapenos what are some of your favorite hot peppers to grow?
There are millions of ways to make chorizo. I also add bay leaf, marjoram, and thyme in mine and I add apple cider vinegar. I’ve also seen some people even add a pinch of ginger. Depending on the fat content, I add in some ground bacon to increase the fat. I know others add some lard.
My biggest complaint with traditional Chorizo is that it contains salivary glands and lymph nodes. I have an aversion to eating any part of an animal's filtration system.
Sup mike, been making this since saw, was at friends for birthday, was brunch, the chorizo was fresh Mexican, with fried egg, hash browns and a buffet of items, was great, til saw packages in trash, ingredients started pork salivary glands, lymph nodes and fat..😳, sounds gross but was good whatever it was lol. But shows why so important to make own lol. I didn't ruin party but wanted to yell STOP lol. How can the stores in US sell that? Was made in Mexico, cacique or casikue? Casikue? But freaked me out bro. Making 30 lbs chicken quarters, with your chipotle sauce and some with gochujang sauce as glazes, am injecting with zatarains and season outside with my rub, think finishing with glazes will be awesome, did 2 thighs as testers lol. Also a suckling pig on smoker, most will be pulled, I'll snack🤣😂, What you doing? Enjoy holiday with friends and family, 🥳🇺🇸
