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.
When ever I here the word Chimichanga, I think of Dustin Hoffman in “Meet the Fockers”. Now I don’t know How you like your Fried Chimichanga, but I like mine tender yet crispy all at the same time. Now that may sound like a crazy combo, and you may be asking yourself, “How in the world do I do that?” Because you and I both know you can’t get that combination wrapped in plastic in the frozen section. So you’ll have to trust me when I say, It’s all in the tortilla baby!
Regular grocery stores have tortillas falling off the shelves these days because they have so many different kinds. The problem is, it doesn’t matter how many different versions or brands they have because 9 times out of 10, they’re still not selling fresh tortilla’s. Unless you are making them yourself, the only way you’re going to get them fresh is if you get them uncooked from the refrigerated section or straight from the Tortilleria. Personally I prefer the Tortilleria. Why? Because they are light and slightly doughy which leaves more room for cooking. Any thing that comes out of my kitchen when I’m using these tortillas is fresher and tastes like it just came out of a restaurant kitchen. This includes but not limited to, Burritos, Quesadillas and of course a Fried Chimichanga! So now that you understand the importance of starting with a good tortilla, you are well on your way to making an excellent Fried Chimichanga.
Fried Chimichanga Ingredients:
2 part Chopped Beef Chuck
1 part Chorizo
1/4 Bell Pepper
2 Green Onions chopped (Scallions)
1 Pinch Cilantro
2 Garlic Cloves Chopped
1/2 Lime (squeezed)
1 tsp Chili Powder
1 tsp Cumin
Garlic Salt (Goya all purpose seasoning) to taste
Combine all ingredients in a hot skillet in the order they are listed. Brown the meat then add the Chorizo and thoroughly cook. Add the vegies, then the seasonings. Roll the Chimichanga in large a flour tortilla stuffed with the Beef/Chorizo mix, Spanish Rice and Pepper Jack Cheese, then fry at 375 degrees till golden brown. Top the Fried Chimichanga with Green Chili Sauce and Sour Cream and serve.