With Cinco de Mayo around the corner, a number of my favorite recipes include chorizo. Over the years, I found a favourite supermarket brand (Supremo) and a couple of local store brands (carnicerias that make their own chorizo).
Then I found this recipe for DIY chorizo and I was stoked!
I gathered up my ingredients and measured up the spices that I needed.
I placed the spices on the ground pork and I used my hands to mix it altogether.
Once all is combined, cover the container, and leave it in the refrigerator for 1 to 3 days. This will allow all the flavors to marry.
I admit, the hardest part was the wait.
Once it is ready, heat up a skillet and place some of the chorizo there.
The chorizo will, at first, get soupy.
After some time, all that will be left is a thin oil.
The chorizo is done once it gets crispy. From here, a variety of meals can be made, such as:
Chorizo and eggs…
And my personal favorite, enchiladas!
I am sure that beef can be substituted for pork – preferrably chuck, or with 15% or more of fat.
There you have it! Paired with your favorite flavor margarita, your Cinco de Mayo will be a guaranteed hit!