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.

I've only made chorizo less than a handful of times (because I can buy
the kind I like easily and inexpensively), but I haven't used a recipe
that calls for vinegar. I do have a collection of recipes and they
are divided between vinegar/no vinegar and the amount of vinegar
varies too. None of them specify which vinegar, so if I was told to
guess what kind to use, it would be either cider or white.
Personally, I'd use cider - but I think white is more common in
Mexican households.

The type of chili doesn't seem to matter, like you said - ancho and
guajillo are mentioned a lot. I'd just choose whatever I wanted want
to use. If you want some heat, then choose a hotter pepper to include
too - or use red pepper flakes (the stuff you put on pizza).

I was poised to send you to this web site, but I don't see a chorizo
recipe there. http://rollybrook.com/kitchen.htm I guess they buy it
at the grocery store too.

--
Food is an important part of a balanced diet.