When I visit Revival Meats at the Farmer’s Market, I always get a pound of ground pork. Morgan Weber told me that a lot of his customers ask him what to do with the stuff. I told him I use it to make chorizo, among other things. If you have ever read the ingredients list on the typical package of Mexican chorizo, you might have noticed that the first item listed is “salivary glands.”
Now I like offal as much as the next guy, but I prefer chorizo made of actual meat. Here’s my recipe:
Revival Red Chile Chorizo
Makes 2 1/2 cups
1 pound Revival ground pork
2 teaspoons red chile powder
1 tablespoon sweet paprika
1 tablespoon salt
1 teaspoon garlic powder
1/2 teaspoon cumin
3 tablespoons red wine vinegar
Combine all of the ingredients in a bowl and mix well with your hands. Cover and store in the refrigerator for up to a week.
To cook chorizo, heat about a tablespoon of oil over medium heat in a frying pan. Add some chorizo and chopped onion. Fry for five minutes or to desired doneness, then use in your favorite recipe.
Chorizo y Papas: Add two cups boiled potato chunks to 6 tablespoons cooked chorizo and turn with a spatula over medium heat until the chorizo and potatoes are well combined and heated through.
Chorizo y Huevos: Add 2 beaten eggs to 3 heaping tablespoons of hot cooked chorizo in the skillet and turn with a spatula over medium heat until the eggs are cooked to desired doneness.
not very literate but first sentence above is goofy. I think you should take over the anthony bourdain spot. i am tired of him. I will write script – oops no. carry cameras. who is the red head at revival ?
I just had some marginal spanish chorizo and prosciutto on a pizza. (see j pepin recipe – made with “margarita” tortillas – find at whole foods).
keep up the good work and keep keeping it simple. therefore no ab ventures. and I hope and pray your restaurant is simple and feels 20 years old with old waitresses. should be interesting. good luck.
Rob, no disrespect, but doesn’t a tablespoon of salt seem excessive for 1 lb meat, or is the recipe for more? 🙂
Gary-
You are quite right. Most chorizo recipes call for less salt, like 1-2 teaspoons per pound–they also call for less chile, paprika and vinegar.
But I have found after making chorizo a lot that I like it heavily salted and spiced–So when you mix a little chorizo with a lot of eggs or potatoes or Velveeta, the chorizo seasons the whole dish.
I never eat chorizo all by itself.
Great! I’m trying it!
Pork is such a wonderful meat.
Nicely done – but your post reminds me of the famous limerick:
There once was a woman named ‘Gnaw’
with a salivary gland stuck in her craw.
The offending offal,
became increasingly awful –
and doubled the drip of her maw.
Sounds awesome. Definitely giving this a whirl. I may add some cayenne, after the intitial batch, we’ll see.
Mix in some rice and you would have a hell of a boudin!
Yessir, this is going into our Texans tailgate rotation for sure.
looking for a recipe to make the chorizo sausage itself, any suggestions ?