Tuesday, April 7, 2015: Classic Chorizo and Choizo Verde by Chef Jeff Smedstad


Classic Chorizo

This is the robust and spicy chorizo that is famous throughout Mexico. If you wonder why bother with making my own chorizo just read the ingredient list on the side of most commercial brands and I think you will be sold. Leaving it to cure for a day or so before cooking really does help develope the flavor of this spicy sausage. It goes well with queso fundido, huevos con chorizo, stuffed into a quail breast or just rolled up into a tortilla with a slice of avocado.

2 lb ground pork

2 tbsp cure

1 tbsp ground chipotle powder

1 tbsp negro powder

2 tbsp ancho powder

2 tsp oregano

1 tsp cumin

1/2 tsp canela powder

3 tbsp vinegar

1 tbsp water

1/2 tsp granulated garlic

mix well, knead it like bread dough, and allow to stand refrigerated for at least 6 hours or as long as 4 days for the sausage to ripen, this time allows it to mellow and infuse, if you can stand it allow it to be uncovered as the air drying will make it more flavorful. Cook by frying in a pan, drain off grease, save it for great refried beans, and use in your favorite way.

Chorizo Verde

A bit unusual until you find yourself in the market in the morning in Toluca with a vague memory of the bus ride and the drunk Mariachi you were singing with the night before when you left Taxco on an unmarked bus. At that point it all just seems normal and Toluca is the place for Chorizo in Mexico. I like this as a taco filling with pico de gallo over the top and some rich crema over everything.

2 pounds ground pork

1/2 cup chopped cilantro

1 cup chopped epazote

1 tbsp ground avocado leaf

2 cloves fresh garlic

1 cup olive oil

1 tbsp mexican oregano

2 serrano chiles rough chopped

2 jalapenoes rough chopped

2 poblano chiles rough chopped

2 tbsp cider vinegar

1 cup rough chopped spinach

1 crumbled bay leaf

1/2 tsp cumin

1 tsp sugar

1 tsp black pepper

1 tbsp salt

1 cup chopped onion

Place the pork in a bowl, put the remaining ingredients in a blender and puree until smooth pour the mix over the pork and knead the meat until it is all incorporated let the pork sit in the fridge for 1 day then cook it and serve as tacos or with eggs for a funky breakfast.