Got the no receipe version of chorizo.

Prefer jimmy hot breakfeast

Heat pan any size.

Toss in any amount breakfest sausage into pan and flatten.

Cover the sausage liberally in chillipowder.

A shake or two of garlic powder and cumin.

Mix up all well then splash in a some apple cider vinegar.

Cook thoroughly.

You have successfully made really good tasting chorizo. I do this a whole package at a time and store the cooked chorizo in the fridge and eat later.

real chorizo should have some lymph nodes and/or thymus in it

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real chorizo should have some lymph nodes and/or thymus in it

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Then I'll take the fake stuff I make with pork butt.

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real chorizo should have some lymph nodes and/or thymus in it

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No trash meat in that receipe.

The receipe I use is straight out of a El Chico Family Cookbook from the early 70's. I have just made it so much I can make it by looking at it.

I toss some freshly made pico. And some thinly sliced longhorn cheese for breakfest and it makes me smile.

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Got the no receipe version of chorizo.

Prefer jimmy hot breakfeast

Heat pan any size.

Toss in any amount breakfest sausage into pan and flatten.

Cover the sausage liberally in chillipowder.

A shake or two of garlic powder and cumin.

Mix up all well then splash in a some apple cider vinegar.

Cook thoroughly.

You have successfully made really good tasting chorizo. I do this a whole package at a time and store the cooked chorizo in the fridge and eat later.

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or you could just buy

Chorizo de San Manuel is an excellent, I mean really, really good Mexican chorizo. Most HEB's now carry it and I am sure most Texas grocers can get it as well.

I have eaten Chorizo from Brownsville to Panama, and in terms of Mexican chorizo San Manuel is just damm hard to beat. Even home made by abuelita out in the brush country usually does not beat it.

If I'm not making my own, I buy Papa Grande. A couple of Aggies run Garcia foods so I try and support them. The regular Garcia chorizo is all lips and azzholes so I stay away from that one

Fido:

Seriously, give Chorizo de San Manuel a try sometime. I believe you will be exceptionally surprised. It is a very good chorizo and as far as chorizo goes it is the least greasy I have found commercially. I also want to say Chorizo de San Manuel (proudly made in Linn/San Manuel, Texas) sponsors or participates in a several large scholarships to A&M every year.

And I would love to try some of your home made chorizo. Do you only do the Mexican? Or do you do some of the link type Spanish and or Argentinian as well? I really enjoy those as well.

Good stuff

[url=http://chorizodesanmanuel.com/][/url]

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Here's my simple version. Depending on my mood it may also get a dash of cinnamon, ancho, chipolte puree, or cayenne. Maybe even all of them

Chorizo
1lb ground pork
1tsp salt
1tsp pepper
2 Tbls Pure New Mexico chile powder
1 Tbls ground cumin
1 large clove garlic-pressed or finely diced
1 tsp oregano crushed between fingers
1 Tbls white vinegar
2 Tbls ice water

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I have never made Spanish style chorizo, however, I have added pink salt to this recipe and cold smoked it stuffed into casings. It turns out great.

I'll try your stuff some time, but, honestly I buy chorizo maybe once a year. It's just too easy to make

Thanks for the reciepe, you da man. But damm, now you are going to challenge my kitchenhood and force me to give chorizo a shot.

The wifa will for sure kick me to the curb now. Years ago, I got a wild ass hair and started the process to make Moronga as a buddy of mine had slaughtered two hogs. She stopped that deal flat and I had to go back to my buddies to try it, it did not come out all that great.

Algiuien quiere chorizo?

Yep...chorizo has lymph nodes. You can make what you want, but it ain't chorizo