Homemade chorizo

First time I’ve made this recipe: http://honestcooking.com/authentic-homemade-mexican-chorizo/

We couldn’t find ancho chile powder at our local Mexican market, so we substituted paprika+red chile powder+cayenne as suggested.

I made a 2.5 kg batch (5x the recipe) because that was how much pork shoulder I had. A bit too much cumin and *way* too much cloves and cinnamon for my taste. Next time I’ll make a 500 g (1 lb) batch, using half the cloves and cinnamon and dial back the cumin just a bit. Also, hopefully we’ll have some home-grown ancho chile powder to try!

About Jim Vanderveen

I'm a bit of a Renaissance man, with far too many hobbies for my free time! But more important than any hobby is my family. My proudest accomplishment has been raising some great kids! And somehow convincing my wife to put up with me since 1988. ;)
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