dsi1 wrote:
> On 6/7/2012 4:44 PM, 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.
>
> The first thing is to have a clear idea of what chorizos taste like. To
> me, the main flavor of my favorite chorizo is vinegar and cumin, with
> some garlic and black pepper. You may have a different flavor profile of
> chorizos but you got's to know what you want, or you're shooting in the
> dark. I don't think it matters much what kind of vinegar you use - just
> my opinion. OTOH, I wouldn't use rice vinegar - that don't sound right.
>
Thanks for your comments. Rice vinegar seems to be used to tone
things down a bit, so I wouldn't use that either, but I am
otherwise undecided. I already have the pork for this wee batch,
so I will probably have to make it before I can remind myself of
how the Mexican chorizo is supposed to taste. (Why didn't *I*
think of that? Surely I would survive eating the store-bought
version another time.)

--
Jean B.