Steve Pope wrote:
> Goomba38 > wrote:
>
>> Steve Pope wrote:
>
>>> The Rick Bayless recipe for chorizo seasoning I have does
>>> not include ground bay leaves.
>
>> From "Mexico-One Plate at a Time" page 26
>> Chorizo Mexicano
>>
>> 1.5 pounds lean boneless pork shoulder..
>> 8 ounces pork fat
>> 12 medium dried ancho chiles...
>> 2 bay leaves
>> 1.5 tsp cinnamon, pref fresh ground Mexican canela
>> 1/8 tsp cloves, pref fresh ground
>> 1 tsp dried Mexican oregano
>> Thyme and marjoram (1 T fresh or 1 tsp dried)
>> Salt
>> 1/4 cup cider vinegar
>
> Yes, significantly different from my notes of a Bayless chorizo
> recipe but I did not keep track of which book it came from:
>
> 1 oz dry Chili Ancho
> 1 oz dry Chili Pasilla
> 1/4 t Coriander Seeds
> 1/2 Cinnamon stick
> 1/8 t cloves
> 3/4 t Oregano
> 1/3 t black pepper
> 1/8 t nutmeg
> 1/8 t ginger
> 2 T paprika
> 1 t salt
> 3 cloves garlic
> 1/3 cup cider vinegar


The recipe I'm using the chorizo in is his Queso Fundido con choizos y
rajas, and it only required four ounces. I have this large container now
of chorizo to use and abuse in other ways. I think I'm going to take
some and add garlic, oregano, nutmeg and corinander to (per your recipe)
and doctor it up. I felt it should have garlic when i made it but wanted
to try it as he intended for this queso fundido. At least the first time