Pork Chorizo – How to make Chorizo from Scratch

The Best Pork Chorizo

This Pork Chorizo recipe is excellent and on point.  It’s got everything you want in a great Chorizo and it’s fun and easy to make.  In this post and video tutorial, I show you how to make sausage stuffed in hog casings and I give you the option of making sausage links that you can grill or make a real pasty Chorizo that you can combine with Eggs for breakfast, homemade Chili or some amazing burritos like this Chimichanga recipe.

Making Pork Chorizo From Scratch

You’re going to need a good Pork Roast and either Pork Belly Fat or Fat Back.  I use 3 parts, a 2 to 1 ratio; 2 parts Pork to 1 part fat.  I cut everything down into portions that will fit through my meat grinder and then mix in all of my other ingredients.  From there it’s like clock work, stuffing the hog casings and twisting links.  Now there are some alternatives to this recipe that I’d like to mention.  If you don’t want to make sausage links you can twist the sausage up in saran wrap and I show you how to do that in my Italian Sausage video found HERE.

If you want a pasty Pork Chorizo, you’re going to want to make my homemade Enchilada Sauce and add it to this recipe.  There’s nothing else like it.  My recipe is thick and pure, so you’ll want to check it out before you decide to add your own or resort to a canned product.

If you’re interested in more recipes that use a kitchen aide to stuff hog casings, you should take a look at my Cajun Boudin recipe.

Pork Chorizo Ingredients:

2 lbs Pork Shoulder/Butt, ground
1 lbs Pork Belly Fat or Fat Back, ground

3 Garlic Cloves, chopped
2 tbsp Salt
1 tsp Pepper
1/4 cup Smoked Paprika
1 tbsp Cumin
1 tbsp Corn Syrup or Brown Sugar
1 tbsp Chili flakes
1 1/2 tbsp Red Wine Vinegar
1/4 Lard or Shortening

1 cup Enchilada Sauce, optional (CLICK HERE)

Follow the directions in my Pork Chorizo video tutorial and I’ll show you how easy this recipe is to make.

Taco Salad

How to make Taco Salad

If you do it right, Taco Salad can be amazing.  It’s one of my wife’s all time favorites.  And she got really excited, when she heard me say that this was going to be my next video recipe post, because this salad has got it all.  I’m talking about, not only, a great selection of salad ingredients but an array of toppings that really make this recipe pop.  And it’s the combination of those ingredients that really make a great Taco Salad.

4 Major Taco Salad Ingredients

Unless you want to buy some of these pre-made ingredients, you’re going to need 3 other recipes and it doesn’t matter if you already have your favorite go to recipes or if you want to use mine.  Either way, it is essential that you have a nice and thick Chili No Beans, a good Guacamole and of course homemade fresh Salsa. I would highly recommend making all of these, beforehand, yourself because let’s face it, store bought Guacamole, Salsa and Chili, never really measure up.  But settling for canned ingredients isn’t the worst thing in the world and if that’s the way you decide to go, your salad will still turn out out pretty good.  But I would highly recommend going the extra mile on this one and make everything fresh.

The fourth major ingredient, in my opinion, is of course optional but I think is very necessary; Sour Cream.  No all you need is your favorite greens and chopped vegetables to make a salad and you’ll be well on your way.

Taco Salad Ingredients:

1 head Iceberg Lettuce, chopped or torn
1 Red Onion, sliced
4-6 Sweet Peppers, chopped
1 can Black Olives
1 Cucumber
8 oz Cherry Tomatoes
1 can Red Beans

2 cans Chili No Beans, RECIPE
1 pint Guacamole, RECIPE
8 oz Salsa, RECIPE
1 pint Sour Cream
1 lbs Cheddar Cheese

To make this Taco Salad, just follow the instructions in the video tutorial.

 

Tempura Lobster Tails with Dipping Sauce

Awesome Lobster Tails

If you thought Shrimp Tempura was good, you’re going to go out of your mind with this Lobster Tails recipe.  Especially if you your a fan of good Tempura because you’ve got the best of both worlds right here.  As you may or may not know, Prawns and Lobsters are in the same crustacean family, only Lobster’s are generally much larger.  So, from my perspective, bigger is better and I show you how to make Perfect Tempura Batter, in one of my older posts, and take you straight to one of the best appetizers ever invented.

What size Lobster Tails to use

I’ve been seeing 4 to 6 oz Lobster Tails on sale in just about every grocery store that has a seafood department for only about $5 bucks a piece, lately.  So you really can’t go wrong with that kind of deal if you want to give this a try sometime.  Really you can use just about any size you want.  You’ll just have to adjust the cooking time if you get any thicker than what I’m recommending here for this Tempura recipe.  Just be sure you buy enough Lobster Tails because these things are so delicious and they go down fast.

Check out my other Lobster recipes:
Stuffed Lobster, Steak House style Lobster Tail, Lobster Ravioli Sauce,
Lobster Bisque, Red Lobster Crab Cakes, Poor Man’s Lobster

Tempura Lobster Tails Ingredients:

2 Lobster tails, pealed and de-veined
Pinch of Salt to taste
Oil for frying

Tempura Batter
1 egg yoke
1 cup Tonic or Seltzer Water, Carbonated is the key
1 cup Flour

Dipping Sauce
1 teaspoon Hoisin Sauce
1/2 teaspoon Garlic Black Bean Sauce
1/4 cup Orange Chili Sauce

Cook and submerge your Tempura Lobsters in Oil for approximately 5 minutes at 375 degrees Fahrenheit.


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Additional Images:

Presto 05420 FryDaddy Electric Deep Fryer


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