so, this is a little bit out of order, perhaps, but after posting chorizo and sweet potato tacos last week, i realized that not everyone has access to mexican chorizo, which is sad. luckily, mexican chorizo is suuuuper simple to make (if you can open jars of spices, you’re more than halfway there). well, super simple provided you find a recipe you like.
hopefully i’m about to help with that. now, obviously, i have absolutely no credentials, ethnic backgrounds, or even friends with a mexican grandmother who taught me her recipe. nope. i just looked at a bunch of recipes, read the label on a chorizo that i’ve bought before and liked, and got down to experimenting (luckily for me, chorizo + eggs + sautéed greens + avocado is a breakfast favorite so nary a chorizo crumble was wasted).
unsurprisingly, any time recipes call for about ten spices and any two recipes only agree on about six of those spices, figuring out a favorite spice blend takes some tinkering. with the memory of the flavors of chorizo that i’ve had in the past and liked in my mind, i picked spices that seemed to be common among multiple recipes and that i could imagine being part of tasty chorizo.
for some reason, several of the recipes that i found called for what turned out to be large amounts of vinegar, which i don’t care for (or notice in restaurant/store bought chorizo that i like). so after trying to scale that back to a good level, i finally decided that none was my favorite amount.
the opposite thing happened with the chili powder and cloves, both of which i was afraid would overpower all of the other spices. after tasting my first draft, i added more of each in subsequent rounds of testing. of course, if anything in the recipe below looks like it wouldn’t align with your palate, or if you’re here to add this to the roster of homemade mexican chorizo recipes that you looked at online before making your own, by all means, alter and adapt away! i certainly did…
ps – at the risk of complicating the whole cured spanish vs. raw mexican chorizo thing, from a flavor perspective, you could substitute this mexican chorizo in for the spanish chorizo called for in the following recipes, just be sure to cook the mexican chorizo thoroughly, since the recipes are assuming you’re using cooked/cured spanish chorizo:
chorizo, broccoli, and rice skillet meal (maybe leave out the sun-dried tomatoes? i’m not sure i’d love that combination…)
mexican quinoa with black beans and chorizo
acorn squash burrito bowls (pin this for fall/winter)
did you make this recipe? i’d love to know what you think of it! leave a comment below and share a picture on instagram with the hashtag #tastyseasons.