Brooklyn1 wrote:
> On Thu, 07 Jun 2012 22:44:04 -0400, "Jean B." > wrote:
>
>> I am gearing up to making Mexican chorizo, perhaps tomorrow, and I
>> have a few questions. First, what is the best vinegar to use? I
>> have seen various types used in the recipes: cider, red wine,
>> white wine, white vinegar, one of those combined with rice
>> vinegar. Most recipes seem to call for cider vinegar. (Oh, and
>> some add wine.)
>>
>> Second, how much does it add to the flavor to combine chiles
>> instead of just using ancho chiles? The most common combination
>> seems to be ancho and guajillo, but I also saw some recipes that
>> included pasilla chiles.
>>
>> My daughter is not fond of Mexican food, so I have not been
>> ensconced in it for quite a while. I probably have forgotten most
>> of what I ever knew.
>>
>> Thanks for any clues you can give me.
>
> You're not clear... are you going to use store bought chorizo in a
> recipe or make your own from scratch, smoked or fresh?

I am making it, as per my first sentence. I like the flavor in
the store-bought chorizo, but I haven't bought any for decades
because I don't like the preservative. I guess I am off to get
chiles without knowing which ones I'm going to use.

--
Jean B.