Tex mex chorizo and eggs?
May 9, 2008 7:19 PM Subscribe
I've got a Mother's Day dilemma: How can I cook chorizo and eggs like my wife gets in Southern Texas?
We live in brooklyn, and I've tried to make chorizo and eggs with stuff from the grocery store, but there's something missing - it never has the flavor we get in Corpus Cristie. Is there some secret to the preparation? A special kind of Chorizo to buy?
We live in brooklyn, and I've tried to make chorizo and eggs with stuff from the grocery store, but there's something missing - it never has the flavor we get in Corpus Cristie. Is there some secret to the preparation? A special kind of Chorizo to buy?
Based on my recent experience with Mexican chorizo (in Nevada, U.S.), I'd say you could substitute hot dogs and come pretty close. That ain't my grandma's chorizo. Spanish/Basque chorizo is highly spiced; Mexican chorizo, not so much, apparently.
posted by bricoleur at 7:48 PM on May 9, 2008
posted by bricoleur at 7:48 PM on May 9, 2008
Best answer: 1.5 lbs. lean, boneless pork shoulder, cut into 1-inch pieces
8 oz. pork fat (collect trim from roasts or chops), cut into 1/2-inch cubes
12 medium dried ancho chiles, stemmed and seeded
2 bay leaves
1.5 teaspoons cinnamon, or preferred freshly ground Mexican canela
1/8 teaspoon cloves freshly ground
1 teaspoon dried oregano, preferrably Mexican
1 tablespoon each fresh thyme leaves and marjoram leaves
salt
1/4 cup cider vinegar
1. Place the cubed pork and pork fat into the freezer (to firm up for uniform chopping) while you prepare the seasonings.
2. Tear the chiles into flat pieces and toast them in a dry skillet or on a griddle heated over medium, pressing them flat with a spatula until they are aromatic, about 10 seconds per side. In a bowl, rehydrate the chiles for 20 minutes in hot water to cover; place a small plate on top to keep the chiles submerged. Drain and transfer to a food processor or blender.
Pulverize the bay leaves in a mortar or spice grinder, then add to the food processor along with the cinnamon, cloves, oregan, thyme and marjoram and 1.5 teaspoons salt. Measure in the vinegar and 2 tablespoons water and process until smooth, adding a little more water if necessary to keep everything moving through the blades. Press the mixture through a medium-mesh sieve into a large bowl.
3. Coarsley grind the meat either through the coarsest disk of a meat grinder or by pulsing it in a food processor (the blade needs to be sharp to avoid mashing the meat). Add the meat to the bowl of seasonings and mix thoroughly. (It's best to cover and refrigerate the chorizo overnight for the flavors to meld). Fry a little portion of the chorizo and taste for salt, adjusting as necessary.
Refrigerated, the chorizo keeps for about a week. It also freezes well.
Rick Bayless: Mexico One Plate at a Time, as mentioned above by gteffertz.
posted by netbros at 8:07 PM on May 9, 2008 [3 favorites]
8 oz. pork fat (collect trim from roasts or chops), cut into 1/2-inch cubes
12 medium dried ancho chiles, stemmed and seeded
2 bay leaves
1.5 teaspoons cinnamon, or preferred freshly ground Mexican canela
1/8 teaspoon cloves freshly ground
1 teaspoon dried oregano, preferrably Mexican
1 tablespoon each fresh thyme leaves and marjoram leaves
salt
1/4 cup cider vinegar
1. Place the cubed pork and pork fat into the freezer (to firm up for uniform chopping) while you prepare the seasonings.
2. Tear the chiles into flat pieces and toast them in a dry skillet or on a griddle heated over medium, pressing them flat with a spatula until they are aromatic, about 10 seconds per side. In a bowl, rehydrate the chiles for 20 minutes in hot water to cover; place a small plate on top to keep the chiles submerged. Drain and transfer to a food processor or blender.
Pulverize the bay leaves in a mortar or spice grinder, then add to the food processor along with the cinnamon, cloves, oregan, thyme and marjoram and 1.5 teaspoons salt. Measure in the vinegar and 2 tablespoons water and process until smooth, adding a little more water if necessary to keep everything moving through the blades. Press the mixture through a medium-mesh sieve into a large bowl.
3. Coarsley grind the meat either through the coarsest disk of a meat grinder or by pulsing it in a food processor (the blade needs to be sharp to avoid mashing the meat). Add the meat to the bowl of seasonings and mix thoroughly. (It's best to cover and refrigerate the chorizo overnight for the flavors to meld). Fry a little portion of the chorizo and taste for salt, adjusting as necessary.
Refrigerated, the chorizo keeps for about a week. It also freezes well.
Rick Bayless: Mexico One Plate at a Time, as mentioned above by gteffertz.
posted by netbros at 8:07 PM on May 9, 2008 [3 favorites]
Believe it or not, if you are near a Whole Foods or some other hippie crunchy place with lots of meat substitutes, you may be able to find Soyrizo, which is actually pretty authentic spice-wise (and mixed with eggs, the only difference is that it's not at all greasy). But if you can find that you can probably find some actual chorizo. :/
posted by fiercecupcake at 8:09 PM on May 9, 2008
posted by fiercecupcake at 8:09 PM on May 9, 2008
Best answer: I don't know if it's the same as in Texas, but I've finally found some awesome chorizo in Brooklyn. It's amazing and spicy and greasy. Las Guerreros Grocery on 5th Avenue around 23rd/24th Street. They'll even make you an awesome torta con chorizo y huevos at the grocery store (they have a counter which sells cooked food). Cheap and tasty. Good luck!
posted by rdn at 8:17 PM on May 9, 2008
posted by rdn at 8:17 PM on May 9, 2008
I'd maintain the Chorizo is key, buy surley, in Brooklyn, you can find the genuine stuff. Of course you could substitute Portuguese chouriço or perhaps better yet, Spanish chorizo. Time is of the essence, but you still have time to make your own. Best of luck, and really, women like nice things of course, but the effort is what makes them most appreciative. Because, you know, you care, deeply. And that's the sweetness you have going on.
posted by dawson at 8:48 PM on May 9, 2008
posted by dawson at 8:48 PM on May 9, 2008
The secret to finding good chorizo is to look at the ingredients. If there's any meat in there besides lymph nodes and salivary glands, keep looking. It ain't the real thing.
posted by darksasami at 9:01 PM on May 9, 2008
posted by darksasami at 9:01 PM on May 9, 2008
Response by poster: Thanks all!
I think I'm going to try and make it myself with the recipe above - i'll let you know how it goes. rdn thanks for the deets on Las Guerreros - I'm definitely checking that out.
posted by jimmydare at 9:49 PM on May 9, 2008
I think I'm going to try and make it myself with the recipe above - i'll let you know how it goes. rdn thanks for the deets on Las Guerreros - I'm definitely checking that out.
posted by jimmydare at 9:49 PM on May 9, 2008
quick correction -- I meant "LOS guerreros." You'll see it -- it's a hole in the wall, but great.
posted by rdn at 9:54 PM on May 9, 2008
posted by rdn at 9:54 PM on May 9, 2008
This thread is closed to new comments.
posted by gteffertz at 7:31 PM on May 9, 2008