Going To Work By Nancy Mercado
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Backroom Broadsides Nancy Mercado
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Unfortunately, not that large amount of spices like these are available in Croatian market. Maybe that will change soon, but all the spices you listed in this recipe are available here. But if you have any ethnic markets that is a great place to find out of the ordinary ingredients. I will never buy store bought chorizo again! Thank you!!!! If so, would the measurements be different?
Hi Steph, Yes you can substitute ground for whole spices. You can try this then adjust to your taste if you like. Hi Nancy! I was looking for a authentic mexican chorizo recipe. Hi Mona, So glad to hear you tried it and liked it. Yes I know how hard it is to live without a good chorizo. That is what inspired me to keep working on this recipe. Nancy, my brother, mother and I spent a week in Puerto Morelos and made chorizo breakfast tacos every morning which we consumed on the patio in a warm ocean breeze. It was an incredibly, wonderful hilight of our vacation. Having lived in Texas many years, I was quite alarmed when I returned to the North East to find that no one sells authentic Mexican chorizo up here. Might this be a recipe from that area of Mexico? Wow, your description has me desperately craving summer on a Mexican beach.
To answer your question, there are a couple of different chorizos I know of, the other is a green chile version. But as far as I know the red chorizo is pretty much the same around the country, like my recipe here. Of course different regions will add or exclude some ingredients depending on regional tastes. I would suggest to you that you first try my recipe as is. Cook it and taste it, then adjust from there. As for the fat content, I use store bought semi-lean pork. But after I cook the chorizo I do drain off all the extra fat. You could always add a little oil when you cook it. Also, does there need to be a certain amount of fat in the pork or can I make it lean without affecting the flavor?
John, five years later, let me respond. Fats get a bad wrap and we need them! I was wondering, how spicy is this recipe? Do you know how I could make your recipe less spicy but still flavorful if it is spicy? Thanks, Nora. Hi Nancy. I found your recipe last night. We moved to Ecuador last year and the chorizo here is much much different than Mexican chorizo. After living in New Mexico for 12 years, I miss Mexican chorizo. I have Ancho powder I had to bring my own chile powders, Ecuadorians use one type of chile and that does not include the various chiles we are used to and everything necessary to follow your recipe.
I am also having to grow my own green chiles, anchos, and various other chiles. I start first thing in the morning with the chorizo. I suppose it will take a couple of times to get it right for my taste buds…Thanks again Phil. Good Recipe! I made like 4 pounds. I used beef and a little bit of pork just for flavor. Next time I will use less cinnamon because I could taste it too much. I really liked it. Thanks for sharing! I have tried other recipes, and will try this one next. I have made others with ground chicken and it worked out just fine as long as it a mix of light and dark meats. I was wondering if your recipe mailnly the coriander and cinnamon could work with ground deer meat.
Because the deer meat is so lean we will be adding some ground pork fat- any sugestions would be greatly appreciated. My dad has been making Chorizo for over 50 yrs, Just mix it up well and freeze it. My dad had a smoke house and he would sometimes smoke the chorizo. I live in Florida. Now I can make it myself!!!! Thank you Soooooo much! Hi Nancy, I make chorizo, but have not used ancho peppers back when my grandparent made chorizo so many ingredients were not available in Chicago. So they used other ingredients. I am going to try chorizo with the ancho and I see some people have used turkey, I am going to try that too.
Thanks for new insight on my old recipe. Thank you so much for the recipie! I just made some with venison and pork fat as venison has no fat. Absolutely wonderful! I am going to try your recipe this week-end. I am a great fan of Mexican cooking but find it difficult to find the right ingredients because I now live in Costa. I am used to the Sonoran taste. I grew up in Tucson AZ. Every time I visit my home in Tucson I always stock up on Spices and bring them back to Costa Rica so I can relive my childhood…I get my spices from a spice factory south of Tucson..
Not sure if you are familiar with them but the flavors are to die for.. I too have a problem sourcing ingredients locally as i live in Crete Greece, however i now get all my ingredients from the mexican grocery on line. It is fantastic and the service is super and they deliver straight to the door so if like me you cant get ingredients locally try these guys out.. And thank you so much for the recipe, Ive never tried making it myself and Im eager to try. Thank you for sharing, your a star!
Sadly moved to NY but happy to teach my daughters the fine art of Mexican cooking. Your chorizo and my empanadas made for a wonderful cooking lesson. I am so fortunate to live in … and love on … Mexico! Usually the butcher has fashioned the chorizo into a clever figure of a pig. I am amazed at the difference between the flavors! Each store seems to have its own idea about what chorizo is …and all of them are great!
I look forward to trying your recipe! I grew up in Southern AZ, and our local butcher made exquisite chorizo. My dear gringo mom made big, fat, wide tacos that were the talk of the town! Thanks again for your recipe! As is often advised, I began with tiny amounts of Chia Seeds and tried to perform my way up, but I eventually had to stop because of intestinal distress. I stopped and let my digestive system recover, but decided a few weeks later to offer Chia Seeds one particular last try.
The next day, I woke up running a degree fever. I right away went for the doctor and was place on an antibiotic, but it took a good four days to recover. I am surprised that this is not discussed much more often; I had been seriously ill. The rest of my seeds are going to art projects!!!! Here is my webpage — Philip. Thank you for posting this. My local store stopped selling the good chorizo and now only sells the Johnsonville brat-style stuff. I might use smoked paprika with regular red chili powder, though. Nancy, what a great recipe. Oh snap! I been getting ground pork in my csa lately and have been trying so many different things with it.
From asian meatballs to spinach meatloaf. Great flavors, easy to mix, quick to cook and awesome for breakfast leftover at work! Then served for dinner. My husband was stoked. Will make again soon. Thank you so much for posting this Nancy!! For a quick batch of excellent chorizo you can use pickling spice any grocery store has this in the spice section.
Grind pickling spice in a blender with sharp blades. Add chile powder Kroger-branded chile powder is mild and surprisingly good and vinegar. Add cayenne if you want to. Mix with ground meat. Back to school has me preparing food in bulk. This is a great, authentic recipe that freezes well for busy days ahead. I must say ladies the chicken idea is great. Although there are a number of El Torito restaurants throughout California the Stockton location is the only one that I that I am aware of that served chicken chorizo. We made it with chicken and then stuffed the chicken and cheese into home grown poblano peppers…amazing!
Dad and I figured out our own recipe based on memory and experimentation. I still make my own and am making another batch today. Some of my favorite chorizo can be found in parts of south San Antonio and has a small amount of cinammon. Or another issue could be using too much liquid mixture for the amount of Maria cookies used. LEt me know, thanks! Hi Nancy! Hi Nanna, Yes you want to blend it in a blender for best result.
My friends and family absolutely LOVE this dessert. It is delectable using the recipe just as is, but the second time I made it, I did 2 minor changes that made it easier. First, instead of Maria cookies, I used rectangular tea biscuits, whose shape made it easier to fully and evenly cover the baking dish. And second, I added 4 ounces of softened cream cheese to the filling, which helped make the filling a bit more solid. Thank you again for sharing this amazing dessert with us!
One of my favorite desserts! Did you ever try making this in short straight sided glasses for individual servings? Its sounds almost like an english truffle. Mexican deliciousness. Hi Carol, I have not but it should work perfectly as individual servings. Would be such a fun way to present it. Thank you! My husband made this for a family gathering. It was delicious. We did not make any changes. He also told me about five times that it was the easiest dish ever. We both enjoyed the last couple bites for breakfast the next day. Thank you Johanna! Your recipe repeatedly refers to condensed milk, not sweetened condensed milk, yet your photos of what ingredients you need includes a picture of sweetened condensed milk.
So, which is it? Hi Julie! Condensed milk and sweetened condensed milk are the same ingredient. The recipe uses this milk plus evaporated milk. The condensed milk is ml but evaporated milk is ml. Are those the sizes the recipe calls for? Hi Shelley! Thank you and enjoy! Love LOVE this recipe! I have made it several times and everyone always loves it!!
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