Tag: mexican recipes

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.

Stuffed Peppers – South Western Style Tex-Mex Recipe

Stuffed Peppers

Tex-Mex Style Stuffed Peppers

This Stuffed Peppers recipe will really surprise you because it isn’t just good, this dish is amazing.  It’s got a perfect balance of Tex-Mex going on that is literally out of this world.  It starts out with Broiled Poblano Peppers that are stuffed with Spanish rice, a mix of chopped veggies, Chipotle Chicken and spices that lay in a bed of Red Enchilada Sauce, then smothered and baked with Cheese.

Recipes I use with Stuffed Peppers

I mentioned a few ingredients that will need to be prepped before hand to make these South Western Style Tex-Mex Stuffed Peppers.  They list as follows: Spanish Rice, Chipotle Chicken and Enchilada Sauce.  If you’d like to learn my recipes, they are listed below, right in the ingredients, as clickable links.  They’re all very simple recipes with a video tutorial for each one.

Stuffed Peppers Ingredients:

8-10 Poblano Peppers
1 cup Spanish Rice
1 cup Chipotle Chicken
1 cup Enchilada Sauce
1 cup Colby Jack Cheese, grated
1 can Black Beans, strained and rinsed
1 can White Corn, strained
2 Green Onions, chopped
1 tomato, chopped
1 Garlic Clove, chopped
1 tbsp Fresh Cilantro, chopped
1/2 Lime, freshly squeezed
1 tbsp Olive Oil
Creole Seasoning, to taste

These Stuffed Peppers are baked under the Broiler, so just follow the short video tutorial and I’ll show you exactly how to do it.