Food

Out of context: Reply #1045

  • Started
  • Last post
  • 1,563 Responses
  • Continuity8

    Continuity's Chorizo Mexicano (for Ianbolton)

    Ingredients:

    500 g pork mince*
    2 Ancho chillies
    4 Guajillo chillies
    1/2 Medium onion, roughly chopped
    6 cloves garlic, roughly chopped
    4 g / 0.5 tablespoon Chipotle flakes**
    2 g / 1 teaspoon cumin
    1 g / 1 teaspoon oregano***
    11 g salt
    1 g / 1/2 teaspoon black pepper
    1/8 teaspoon ground cinnamon
    60 ml apple cider vinegar

    *Try to go for an 80/20 lean-to-fat ratio, or even 70/30
    **Normally, I add one whole chipotle from a can of them in adobo sauce, but I didn't have any this time, and it made no appreciable difference to the final product
    ***Ideally, Mexican oregano if you can find it. Otherwise, bog-standard Italian/Greek oregano works just fine

    Method

    1 // Split open your dried chillies (Ancho and Guajillo), and de-seed them, also removing any ribs that might be left;

    2 // Toast the chillies in a dry pan for about 45 sec or a minute (or until they start to become fragrant) on each side, over medium heat. Cover with water, and bring to a boil. Once boiling, kill the heat, cover, and let sit for 20 minutes;

    3 // In the meantime, add the chipotle, onion, garlic, spices, salt, and apple cider vinegar to the measuring cup that comes with an immersion blender (which I used) or to a food processor;

    4 // Add the rehydrated Anchos and Guajillos to the above, and blend. Keep blending. Then blend some more. You want a paste, and it will probably be quite thick and viscous. Resist the temptation to loosen it up with water, that would affect the texture of the final product;

    5 // Add the pork mince to a large non-reactive bowl (like glass), and break it up a bit. Pour/spoon/spatulate your chilli paste into the bowl with the pork;

    6 // Slap some gloves on (e.g. black nitrile), and get stuck in. Mix, mash the meat and chilli paste together. Really get involved with it, and don't be fucking dainty about it. Squeeze it out between your fingers. You want to work that meat until it's just about a paste, too, like, you know ... meat made for sausage;

    7 // Once you're done, leave the mixture in the bowl, and cover with cling film. Refrigerate overnight, to let the flavours come together and mature, and to let the salt and onion go to work on the texture of the meat;

    8 // Use as desired. I'm particularly fond of its use in Tacos de chorizo con papas, with salsa verde, pickled red onions, cotija cheese, coriander, and lime juice. Yum.

    Continuity 8Permalink
    UpvoteDownvote
    Flag
    • May I suggest just a bit of sweet paprika and a tiny (tiny) smidge of turmeric in here too?
      No? Understood.      Nairn
    • Ahem.Continuity
    • o/t but I've been getting really into plain non-Spanish Paprika (which is all we had in our house prior) - Hungarian stuff is so... earthy. Delicious.Nairn
    • Truth be told, sweet paprika ... to me it has no flavour, and I can never really figure out what it brings to the party.

      Pimentón de la Vera, however ...      Continuity
    • One of the few things that makes living in London worthwhile: Without much effort, I can go to shops from e'ry country and buy their spices, somewhat local.Nairn
    • We've always got two cans of La Chinata paprika in our cupboard - sweet and spicy.
      I'd kind've meh'd 'normal' paprika for years, 'til recently. Dumb.      Nairn
    • I guess it must be the stuff in German supermarkets. All meh and bland.Continuity
    • 'Ahem.' lol, i know :) I do a few dishes around the spice range you've set out here, and I always end up throwing extra shit into the pile tooNairn
    • Then again, mainstream German supermarkets can't really be relied upon to carry chillis — fresh or flaked — with any appreciable heat, so ...Continuity
    • I just love turmeric.
      https://static.wikia…      Nairn
    • Ha!Continuity
    • Me, it's cumin. Life without that warm hug of a fragrance is no life at all.Continuity
    • Oh yeah, especially with Spanish food - just a slight hint of cumin's mandatory on a lot of Spanish dishes, whether they like it or not. AL ANDALUS REPRESENT.Nairn
    • #OBBTKNENRAGEDNairn
    • Gotta try this.
      Thanks!      palimpsest
    • Our recipe, comrade
      ********
    • Ahem? What are you guys talking about? I know that something was cooking as soon as I entered the bed. Wife's family is from Extremadura...OBBTKN
    • The best paprika in the world is from there; Pimentón de la Vera, word.OBBTKN
    • I would love to continue the conversation with you, but... I just had dinner some peppers stuffed with leeks that need to rest ;)OBBTKN
    • I'm so making this. All ingredients confirmed, including the adobos. Cheers!MrT
    • Legend. Cheers man. I'll follow this and let you know how it goes although I've no idea where to get those chillies here in Leeds, UKIanbolton
    • I've got s few different paprika's, but regularly used Pimentón de la Vera. But it's easy to overdo it and ruin the other flavours.Ianbolton
    • Haven't bought from them in a while, but I used to get regular relief packs from https://spicesonthew…Nairn
    • @Ianbolton, they should be really, really easy to source online. If I can buy them in shops in a gastro-backwards place like Munich, you should be easily ableContinuity
    • ... to order them online from a UK-based retailer.Continuity
    • We all want to taste Conitnuity's chorizo!palimpsest
    • Thanksss Cont!!milfhunter
    • Oh, palimp. Rawr!Continuity
    • + for pickled red onionsscarabin
    Show [[ numHiddenNotes ]] more notesAdd Note
    SaveCancel

View thread