south-of-the-border essentials: chorizo spice mix

Name: South-of-the-Border Essentials: Chorizo Spice Mix
Prep time: 10 min
Cuisine: Mexican
Ingredients: ## PLAN/PURCHASE; ## THE DRY SPICES; 2 tablespoon(s) ancho chili powder; 1 1/2 tablespoon(s) paprika, sweet or hot, your choice; 2 teaspoon(s) ground cumin; 1 teaspoon(s) dried oregano, mexican variety; 1 teaspoon(s) dehydrated onions, ground to a powder; 1/2 teaspoon(s) salt, kosher variety, fine grind; 1/4 teaspoon(s) white pepper, freshly ground; 1 pinch(es) cloves, ground variety; 1 pinch(es) cayenne pepper; ## ADDITIONAL ITEMS; 1 pound(s) ground beef, pork, or chicken; 2 clove(s) baked garlic, smashed; 1/4 cup(s) apple-cider vinegar

14 Pinches 10 Photos

Andy Anderson !

Wichita, KS

Updated on Feb 26, 2020

I love freshly made chorizo sausage; however, to make a “traditional” Mexican chorizo takes about 3 days of waiting. When using chorizo as an ingredient in a recipe, this spice mix gives you almost the exact flavor without any waiting time. In addition, you can tweak the ingredients to suit your personal tastes and it freezes quite well. So, you ready… Let’s get into the kitchen.

Rate

prep time 10 Min

cook time

method No-Cook or Other

yield Several

Ingredients

PLAN/PURCHASE
THE DRY SPICES
2 tablespoons ancho chili powder
1 1/2 tablespoons paprika, sweet or hot, your choice
2 teaspoons ground cumin
1 teaspoon dried oregano, mexican variety
1 teaspoon dehydrated onions, ground to a powder
1/2 teaspoon salt, kosher variety, fine grind
1/4 teaspoon white pepper, freshly ground
1 pinch cloves, ground variety
1 pinch cayenne pepper
ADDITIONAL ITEMS
1 pound ground beef, pork, or chicken
2 cloves baked garlic, smashed
1/4 cup apple-cider vinegar

How To Make south-of-the-border essentials: chorizo spice mix

Step 1

PREP/PREPARE

Step 2

The proportions listed are enough to flavor 1 pound of pork, beef, or chicken.
Step 3

What is Chorizo? A lot of sausages use the name chorizo, but the most well known (and can be found in well-stocked grocers around the country) are Spanish and Mexican. The Spanish variety uses diced pork and is cured for a long period of time. The Mexican version (the one we are making) uses ground meat and spices and is traditionally ready in about 3 days. This recipe creates awesome chorizo, and can be used right away.
Step 4

Uses for Chorizo • Stirred in with scrambled eggs. • Sautéed up with potatoes and spices to make Mexican hash. • Used to make tacos, enchiladas, and queso dip. • Mixed in with a bowl of red beans and rice. • Add some to ground beef and make a Mexican meatloaf. The possibilities are endless… Have some fun with it.
Step 5

Gather your ingredients (mise en place).
Step 6

Add all of the dry spices together.
Step 7

In a large mixing bowl, combine 1 pound of ground chicken, pork, or beef.
Step 8

Add the ground spices, the baked garlic, and apple-cider vinegar, then mix together. I like to use my hands.
Step 9

PLATE/PRESENT
Step 10

Use immediately with your favorite Mexican recipes or freeze for later use. This is my version of a Mexican meatloaf. Enjoy.
Step 11

Keep the faith, and keep cooking.
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