Over on the other forum, quite a while ago, someone gave me a recipe for chorizo. I think it was a regular poster there, but can’t remember whom, my apologizes. We were discussing another topic, I think, and that came up in the middle of it. Of course, I can’t remember what the other topic was either.
I do remember that the recipe called for pork tenderloin and vodka. I never got the vodka. My husband kept promising to pick it up for me but could not quite wrap his head around the idea that it wasn’t wine I wanted. I did get several nice bottles of wine out of the deal, but that wasn’t what the recipe called for.
Would whomever posted please post again. This time I’ll write the recipe on the wall and go get the vodka myself, hoping our Baptist minister isn’t passing by the same area.
Am also open to trying recipes for it from others, but this one sounded really simple and, I believe was kept in a plastic container in the ‘fridge with being stuffed into casings, which sounds good to me as I have no sausage attachment to any kitchen implement I own.
I’ve found the easiest substitute for chorizo is a tube of regular breakfast sausage (like Jimmy Deans) and some taco seasoning mix. We use that whenever we need chorizo and it’s always great. Just brown it up like taco meat, only we use a little less water.
On October 14, 2010 at 4:22 pm
Tara, that’s a really good idea. Of course, I’d like the other recipe, too, and am still searching for it but I can see myself coming home from work and grabbing a tube of Jimmy Dean’s and a pack of taco seasoning much more often than I can see me getting out a pork tenderloin and the meat grinder. Not to mention, I still don’t have the vodka.
On October 15, 2010 at 4:01 pm
Hola Lavenderblue, I don’t know about Mexican Chorizo, but the taste of a Spanish Chorizo is easily approximated by adding lots of garlic, SMOKED paprika powder (sweet or hot, as to your taste) and a splash of red wine to ground pork (seasoned with salt and dried parsley as well).
When we slaughter a pig in the winter, I always make lots, in hog casings to hang out to cure, but I always freeze pound-portions as well to make quick chilis or just patties with fried potatoes and a couple of fried eggs (spanish farmer food!)
On October 16, 2010 at 6:25 am
Is this the one you remembered? It uses tequila instead of vodka, but same principle!
On October 18, 2010 at 8:27 am
Euni Moore says:
Good morning Pete, I may be the one you are looking for as I posted a chorizo recipe using tequila. Haven’t tried it with vodka, but it is certainly worth a try.
On October 18, 2010 at 9:34 am
Euni, It was yours. Awesome! I remember now asking my husband if all tequila had a worm in the bottle ’cause, like, eewww! LOL. Maybe I got my chorizo and my vanilla making confused. Anyway, thanks so much.
And, Richelle, we are garlic people around here so I will be trying your recipe, too. Thanks for your help. I will write all three of these recipes down in my magic little cookbook and never lose them again. Of course, until I misplace my cookbook, that is.
And Pete, as ever, thanks for all your help, I would never be able to do anything on here except read what’s been written, if it weren’t for you and the other moderators guiding the technically challenged.
Now, ladies, can we post these good recipes somewhere on Farmbell, so they will always be here? Maybe it has been done already, I haven’t checked.
On October 24, 2010 at 1:41 pm
Lavenderblue, you don’t have to worry about a worm in the tequila. It’s mezcal that traditionally has a worm in the bottle, not tequila. Mezcal is made from the maguey plant, while tequila is made from the blue agave. Mexican law prohibits putting worms in tequila bottles, so you’re safe. Well, from the worm, anyway; can’t help you about your Baptist minister.
On October 25, 2010 at 1:55 am