Gorio wrote:
> 'Jean B.[_1_ Wrote:
>> ;1747529']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.
>
> I'll bet it won't suffer tremendously if you just use more ancho powder.
> I might be tempted at giving it a squirt of lime juice instead of
> vinegar.
>
I ended up using ancho because I was not in the mood to make it at
all last night, and the powdered ancho simplified things. I used
white wine vinegar. Then, when I thought it needed more vinegar,
based on what it smelled like, I added some cider vinegar. (I
also realized I had misinterpreted one of my jottings and had left
out the garlic. After I rectified that mistake, it smelled better.
--
Jean B.