Friday, August 10

homemade chorizo...smokey, spicy, and fresh!

although i'm Latina through and through, i've never really loved chorizo. the chorizo i grew up on oozed red liquid fat. i mean, i'm all about "Viva La Raza", not Viva La Grasa. Mr. Fit, my husband, now he LOVES chorizo! i've been neglecting the poor guy. come to think of it, i don't think i've made chorizo and eggs for him...EVER!

a couple of months, we visited great friends in Calgary. they showed us a fantastic time and filled our bellies with the most fabulous homemade food. Annie put me to shame. but, i didn't mind. one morning for breakfast she made chorizo and eggs...homemade no less. i was pretty surprised that this Philippina in Calgary was making homemade chorizo. i had to up my game. how come it never occurred to me to make my own chorizo?

so, of course, i asked her for the recipe! and, now, i'm passing it to you! it's super easy and you could easily double the recipe and freeze in portions.

my only suggestion is that you use ground pork that's got a good amount of fat. the leaner the pork, the dryer the chorizo. if you can only find lean pork, then add 1 tbsp of lard or oil. oh, and add more cayenne and chili flakes if you like it spicy.


1 pound ground pork
2 cloves of garlic (minced or pressed)
1 tbsp paprika
1 tsp salt
1/2 tsp oregano
1/2 tsp cumin
1/2 onion powder
1/4 tsp chile powder
1/4 tsp black pepper
1/4 cup white vinegar
1/4 tsp cayenne pepper (1-2 tsp if you like it spicy)
chile flakes (optional)

mix all ingredients by hand. refrigerate for 3 hours.

when you're ready to cook it up, heat a pan over medium-high heat. throw the chorizo into the pan and break up with a spatula. cook through for about 7-10 minutes. add your egg mixture and scramble away!

i made 5 eggs and 1 cup of chorizo. that fed me, my hubby, and our toddler.

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