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.
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
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.
I have found that the best Pork Gyro is made by Greek’s in sub sandwich style shops with fresh toppings and thinly sliced marinated meat cooking in a rotisserie. Now all you need is some fresh baked Pita Bread, some Tzatziki Sauce and you’re good to go. And that’s exactly what I aim to provide you hear in this recipe. A great Greek marinade that will enhance the natural flavor of the pork or lamb, if you prefer, and the best way I know how to make this professional sandwich in the comfort of your own home that will taste like you’re in the heart of the motherland itself, guaranteed.
Pork Gyro Marinade
The Greek flavor in a great Pork Gyro is going to derive from the marinade and this marinade can be used with lamb as well. But any roast is only as good as the seasoning it’s paired with. So you’ve got to break the ingredients down and realize what gives it its originality and its authentic flavor. I have found that the secret lies in the white wine vinegar and the juice that comes from the grating of a sweet red onion. This secret is known to not only the Greeks but to the Persians as well. Then spicing it up with some freshly chopped garlic, a few herbs and some salt and pepper, takes it the rest of the way.
Pork Gyro Meat Cooked in a Rotisserie
This Pork Gyro recipe does not have to be cooked in a Rotisserie, but I find that it really mimics the style you will find in any great Gyros Restaurant because the meat can be sliced off around the outside and served as it continues cooking towards the middle. So it makes it fun for small parties and barbecues even though you aren’t technically grilling, I don’t think anyone will complain because these are amazing. Plus you’re going to want to learn how to make the Greeks secret sauce called, Tzatziki Sauce. This recipe is not only good with Gyros but a variety of other cooked meats, seafood or used as a dip for vegetables and baked goods like Pita Chips, Bagels and Large Pretzels or Pretzels Bites.