In an attempt to make chorizo that would not have all of the unidentified chunks of who-knows-what in them, and perhaps a tad less grease than the wonderful chorizo that we get at a Mexican store in the Mission, we have been making our own chorizo. We start with pork shoulder/butt and grind it ourselves. As far as the flavor is concerned, we are just not getting it right. Basically we are using chilis, cumin, oregano, and cayenne. We do make the mixture, pinch a bit off and cook it to taste for flavor, but we are still not getting what we want. It does not turn out with that deep, muddy greasy red color like the Mexican chorizo that we buy. I think that we need to put in a bit more fat than we have been putting in, but what do we do about the flavor? What kinds of chilis do you use? Any ideas that you can share as far as other ingredients and ballpark proportions? Any advice would be greatly appreciated. I really have a hankering for chorizo and eggs, the kind where you have that special red color dripping from the tortilla and the spice that spreads all over your mouth. Also want to make Rick Bayless' Chorizo-Potato Tacos with Avocado Salsa. (Like right now.) So... how can I try to duplicate that flavor?
I make chorizo when I get the time. I use the ingredients you listed but also have apple cider vinegar, fresh garlic & chili powder. Store bought chorizo includes delectable morsels such as pork salivary glands so you will have a different texture with ground pork. It also seems to have more liquid than most sausage. I’d agree with your suggestion of adding more fat as my version cooks up drier than commercial chorizo. The flavor on the other hand is very good and is really good with scrambled eggs in a hot flour tortilla.
Edited: to change flout to flour
Edited by JimH, 25 March 2008 - 08:34 AM.