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.
--
Jean B.

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?

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.

Gorio > wrote:

>I might be tempted at giving it a squirt of lime juice instead of
>vinegar.

Sure, so long as you keep in mind that citric acid will not
cook off, and so you then will get the full acidity in the final
product.

If you can achieve the desired degree of marination with lime juice
alone, without the cooked chorizo being too sour, then go for it.
If not, use vinegar.


Steve

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.

On Fri, 08 Jun 2012 10:16:53 -0400, "Jean B." > wrote:

>Brooklyn1 wrote:
>> On Thu, 07 Jun 2012 22:44:04 -0400, "Jean B." > wrote:
>>
>>> I am gearing up to making Mexican chorizo,
>>
>> 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.

Making "it" is as nebulous as nebulous gets, could mean making sausage
from scratch or could just as easily mean making a dish with store
bought sausage in the recipe, or could mean you're having an orgasm
(making "it"). LOL Your first sentence (see above) is NOT
explicit... wouldn't have cost you too many more key strokes to add
"sausage from scratch". Isn't "it" a Clintonism? hehe

On Jun 7, 7:44*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.
> --
> Jean B.

Have you considered using Google?

Chemo the Clown wrote:
> On Jun 7, 7:44 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.
>> --
>> Jean B.
>
> Have you considered using Google?

Yes. That is why I have these questions. One sees various
permutations, and if anyone here has made the Mexican chorizo, I'd
like to know what the choices would be.

--
Jean B.

On Fri, 8 Jun 2012 09:22:05 -0700 (PDT), Chemo the Clown
> wrote:

>On Jun 7, 7:44*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.
>> --
>> Jean B.
>
>Have you considered using Google?

If her daughter is not fond of Mexican food then why make chorizos? I
abhor chorizos, no matter which version. I strongly recommend making
Eyetalian saw-seege, most folks like them, and there are many, many
versions, all good; thin ones, thick ones, spirals too, and seasoned
plain/exotic, hot or sweet, or with cheeses, herbs, and wines. I
sometimes use casings but mostly I prepare bulk and patties.

Brooklyn1 wrote:
> On Fri, 8 Jun 2012 09:22:05 -0700 (PDT), Chemo the Clown
> > wrote:
>
>> On Jun 7, 7:44 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.
>>> --
>>> Jean B.
>> Have you considered using Google?
>
> If her daughter is not fond of Mexican food then why make chorizos? I
> abhor chorizos, no matter which version. I strongly recommend making
> Eyetalian saw-seege, most folks like them, and there are many, many
> versions, all good; thin ones, thick ones, spirals too, and seasoned
> plain/exotic, hot or sweet, or with cheeses, herbs, and wines. I
> sometimes use casings but mostly I prepare bulk and patties.
>
I really like chorizos, and I have plenty of meals that my
daughter does not eat. I also think she may like the chorizos if
she tries them.

--
Jean B.

On Fri, 08 Jun 2012 21:34:07 -0400, "Jean B." > wrote:

>Brooklyn1 wrote:
>> On Fri, 8 Jun 2012 09:22:05 -0700 (PDT), Chemo the Clown
>> > wrote:
>>
>>> On Jun 7, 7:44 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.
>>>> --
>>>> Jean B.
>>> Have you considered using Google?
>>
>> If her daughter is not fond of Mexican food then why make chorizos? I
>> abhor chorizos, no matter which version. I strongly recommend making
>> Eyetalian saw-seege, most folks like them, and there are many, many
>> versions, all good; thin ones, thick ones, spirals too, and seasoned
>> plain/exotic, hot or sweet, or with cheeses, herbs, and wines. I
>> sometimes use casings but mostly I prepare bulk and patties.
>>
>I really like chorizos, and I have plenty of meals that my
>daughter does not eat. I also think she may like the chorizos if
>she tries them.

Since she's the guest I'd make a batch of each... it's no extra work
to make half with a different seasoning. I always cook for my guests,
I never attempt to be a control freak where food is concerned. If I'm
not willing to prepare what my guests like then I don't invite them.
However I refuse to prepare foods for those on special diets, no low
carbing, no vegan/vegetarian, no foods for religious reasons... I'm
not running a hospital commissary. I always apprise folks of my menu,
then it's their call... And I never allow guests to bring dishes to
pass around, that ruins my dinner... if they want to prepare dinner
then they can invite me to their home. I also allow no one to do
anything in my kitchen, if they need something ask, I don't want
anyone rummaging in my fridge and cupboards. In fact I tell guests I
prefer they keep out, I don't like observers... if they want cooking
lessons they have to pay me... I'm serious.

Brooklyn1 wrote:
> On Fri, 08 Jun 2012 21:34:07 -0400, "Jean B." > wrote:
>
>> Brooklyn1 wrote:
>>> On Fri, 8 Jun 2012 09:22:05 -0700 (PDT), Chemo the Clown
>>> > wrote:
>>>
>>>> On Jun 7, 7:44 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.
>>>>> --
>>>>> Jean B.
>>>> Have you considered using Google?
>>> If her daughter is not fond of Mexican food then why make chorizos? I
>>> abhor chorizos, no matter which version. I strongly recommend making
>>> Eyetalian saw-seege, most folks like them, and there are many, many
>>> versions, all good; thin ones, thick ones, spirals too, and seasoned
>>> plain/exotic, hot or sweet, or with cheeses, herbs, and wines. I
>>> sometimes use casings but mostly I prepare bulk and patties.
>>>
>> I really like chorizos, and I have plenty of meals that my
>> daughter does not eat. I also think she may like the chorizos if
>> she tries them.
>
> Since she's the guest I'd make a batch of each... it's no extra work
> to make half with a different seasoning. I always cook for my guests,
> I never attempt to be a control freak where food is concerned. If I'm
> not willing to prepare what my guests like then I don't invite them.
> However I refuse to prepare foods for those on special diets, no low
> carbing, no vegan/vegetarian, no foods for religious reasons... I'm
> not running a hospital commissary. I always apprise folks of my menu,
> then it's their call... And I never allow guests to bring dishes to
> pass around, that ruins my dinner... if they want to prepare dinner
> then they can invite me to their home. I also allow no one to do
> anything in my kitchen, if they need something ask, I don't want
> anyone rummaging in my fridge and cupboards. In fact I tell guests I
> prefer they keep out, I don't like observers... if they want cooking
> lessons they have to pay me... I'm serious.

I think I have let someone help me ONCE. I tend to like working
by myself in the kitchen.

As for the chorizo, my daughter tried it and liked it. In fact,
she wanted a hamburg-type patty of it.

--
Jean B.

On Fri, 08 Jun 2012 21:34:07 -0400, "Jean B." > wrote:

> Brooklyn1 wrote:
> >
> > If her daughter is not fond of Mexican food then why make chorizos? I
> > abhor chorizos, no matter which version. I strongly recommend making
> > Eyetalian saw-seege, most folks like them, and there are many, many
> > versions, all good; thin ones, thick ones, spirals too, and seasoned
> > plain/exotic, hot or sweet, or with cheeses, herbs, and wines. I
> > sometimes use casings but mostly I prepare bulk and patties.
> >
> I really like chorizos, and I have plenty of meals that my
> daughter does not eat. I also think she may like the chorizos if
> she tries them.

She'll like yours. I bet she just doesn't like the finely ground meat
that swims in a pool of grease type of commercial product typically
found in a chain grocery store.

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

sf wrote:
> On Fri, 08 Jun 2012 21:34:07 -0400, "Jean B." > wrote:
>
>> Brooklyn1 wrote:
>>> If her daughter is not fond of Mexican food then why make chorizos? I
>>> abhor chorizos, no matter which version. I strongly recommend making
>>> Eyetalian saw-seege, most folks like them, and there are many, many
>>> versions, all good; thin ones, thick ones, spirals too, and seasoned
>>> plain/exotic, hot or sweet, or with cheeses, herbs, and wines. I
>>> sometimes use casings but mostly I prepare bulk and patties.
>>>
>> I really like chorizos, and I have plenty of meals that my
>> daughter does not eat. I also think she may like the chorizos if
>> she tries them.
>
> She'll like yours. I bet she just doesn't like the finely ground meat
> that swims in a pool of grease type of commercial product typically
> found in a chain grocery store.
>
Well, for a long time, she would not eat sausage of any ilk
because of the contents (or what she thought about them). But she
started eating the spurned hot dogs with friends and now will eat
them. She did try the chorizo, mainly because my friend, whom she
likes, spoke highly of them (not having tasted them). This was
the little test to see how they tasted. I thought it was very
nicely flavored, but then, as was pointed out, I am shooting in
the dark, since I have not eaten a real Mexican chorizo for a long
time. The texture was rather grainy though. I am wondering
whether coarsely ground pork would give it a better texture--and
the addition of some fat or lard. Also, does the vinegar "cook"
the meat as it (or lime or other acid) "cooks" fish?

--
Jean B.

Jean B. wrote:
>
> 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.

Ancho is hotter and maybe more tart. Pasilla is much less hot and maybe
more rich.

> My daughter is not fond of Mexican food

So I suggest using mostly pasilla chiles.

I don't know about the vinegar.

Doug Freyburger wrote:
> Jean B. wrote:
>> 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.
>
> Ancho is hotter and maybe more tart. Pasilla is much less hot and maybe
> more rich.
>
>> My daughter is not fond of Mexican food
>
> So I suggest using mostly pasilla chiles.
>
> I don't know about the vinegar.

Thank you. That is very useful information. Most folks seem to
use anchos or anchos in combination with other chiles, but that
makes it sound like one should, as you say, lean toward the pasillas.

--
Jean B.

In article >, Jean B. > wrote:

>Doug Freyburger wrote:

>> Jean B. wrote:

>> So I suggest using mostly pasilla chiles.

>> I don't know about the vinegar.

>Thank you. That is very useful information. Most folks seem to
>use anchos or anchos in combination with other chiles, but that
>makes it sound like one should, as you say, lean toward the pasillas.

Note, of the many possible chile molidos in the world, Ancho is
one of a small number sold by the mass-market spice manufacturers such
as McCormick. So it tends to show up in recipes with more frequency
than would otherwise be the case.


Steve

Steve Pope wrote:
> In article >, Jean B. > wrote:
>
>> Doug Freyburger wrote:
>
>>> Jean B. wrote:
>
>>> So I suggest using mostly pasilla chiles.
>
>>> I don't know about the vinegar.
>
>> Thank you. That is very useful information. Most folks seem to
>> use anchos or anchos in combination with other chiles, but that
>> makes it sound like one should, as you say, lean toward the pasillas.
>
> Note, of the many possible chile molidos in the world, Ancho is
> one of a small number sold by the mass-market spice manufacturers such
> as McCormick. So it tends to show up in recipes with more frequency
> than would otherwise be the case.
>
>
> Steve

Ah. Interesting. I think that means I need to check out other
recipe sources, where the recipes would be less likely to be
influenced in this way. (Perhaps we see just this phenomenon in
my own use of ancho for this batch merely because it was the
simplest route to take.)

--
Jean B.

Steve Pope wrote:
> Jean B. > wrote:
>>Doug Freyburger wrote:
>
>>> So I suggest using mostly pasilla chiles.
>
>>Most folks seem to
>>use anchos or anchos in combination with other chiles, but that
>>makes it sound like one should, as you say, lean toward the pasillas.
>
> Note, of the many possible chile molidos in the world, Ancho is
> one of a small number sold by the mass-market spice manufacturers such
> as McCormick. So it tends to show up in recipes with more frequency
> than would otherwise be the case.

If there's a sizable Hispanic population in your regin there will be a
specialty store for them. There will be a display with many different
types of chiles all dried and powdered. When I livd in Los Angeles
metro I got into practice mixing chile types because it was available at
some many markets.

Doug Freyburger wrote:
> Steve Pope wrote:
>> Jean B. > wrote:
>>> Doug Freyburger wrote:
>>>> So I suggest using mostly pasilla chiles.
>>> Most folks seem to
>>> use anchos or anchos in combination with other chiles, but that
>>> makes it sound like one should, as you say, lean toward the pasillas.
>> Note, of the many possible chile molidos in the world, Ancho is
>> one of a small number sold by the mass-market spice manufacturers such
>> as McCormick. So it tends to show up in recipes with more frequency
>> than would otherwise be the case.
>
> If there's a sizable Hispanic population in your regin there will be a
> specialty store for them. There will be a display with many different
> types of chiles all dried and powdered. When I livd in Los Angeles
> metro I got into practice mixing chile types because it was available at
> some many markets.

I am sure I can find more sources. I just need to find a shop or
shops with decent parking.

--
Jean B.

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.

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.

On 6/8/2012 8:27 AM, Jean B. wrote:
>>
> 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.)
>

It's tough to find a chorizo that I like. Farmer John has a loose type
chorizo that comes in a chub packaging that's tasty although it produces
an awful amount of bright orange oil so I wouldn't recommend it to
anybody. The chorizo I got at Whole Foods was a disappointment. I like
the chorizo made by the Kukui Sausage Factory but I have to go over the
hill to buy some. That's the breaks.

dsi1 wrote:
> On 6/8/2012 8:27 AM, Jean B. wrote:
>>>
>> 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.)
>>
>
> It's tough to find a chorizo that I like. Farmer John has a loose type
> chorizo that comes in a chub packaging that's tasty although it produces
> an awful amount of bright orange oil so I wouldn't recommend it to
> anybody. The chorizo I got at Whole Foods was a disappointment. I like
> the chorizo made by the Kukui Sausage Factory but I have to go over the
> hill to buy some. That's the breaks.

There are different types of chorizo--Mexican, Spanish, and I
think Portuguese (although that may be spelled differently). I
really like the Mexican one, but I don't want to buy it. I have
eyed recipes over the years, and it seems very easy to make it if
you do it as bulk sausage or as patties.

The current impetus is that I was poring over a Mexican cookbook,
which contained recipes that call for chorizo. I'd also like to
play with breakfast combos that contain it, along with eggs and
maybe potatoes (along with other minor players).

--
Jean B.

On Fri, 08 Jun 2012 21:37:37 -0400, "Jean B." > wrote:

> There are different types of chorizo--Mexican, Spanish, and I
> think Portuguese (although that may be spelled differently). I
> really like the Mexican one, but I don't want to buy it. I have
> eyed recipes over the years, and it seems very easy to make it if
> you do it as bulk sausage or as patties.
>
> The current impetus is that I was poring over a Mexican cookbook,
> which contained recipes that call for chorizo. I'd also like to
> play with breakfast combos that contain it, along with eggs and
> maybe potatoes (along with other minor players).

Portuguese is Linguica. I like both the Portuguese and Filipino
versions of that one. It's eggscellent with scrambled eggs and
tortillas for breakfast or dinner.

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

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.

sf 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.
>
> 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.
>
Thanks! I guess I will debate about the vinegar until I do it.
(I see I have until tomorrow to use the pork.) I rather like
sharp food, which is one reason why I want to do such a recipe.

I have all the different chiles. Now the main issue is that I
have ground anchos, but the other chiles are whole. I think I can
soak them and then grind them in the blender or the miniprocessor,
so that isn't really an issue. (And I do have whole anchos as
well as the powder. If I use whole pasillas, I think I would also
need to use whole anchos.)

--
Jean B.

On Fri, 08 Jun 2012 21:42:33 -0400, "Jean B." > wrote:

> Thanks! I guess I will debate about the vinegar until I do it.
> (I see I have until tomorrow to use the pork.) I rather like
> sharp food, which is one reason why I want to do such a recipe.

When you use vinegar you shouldn't be able to taste it as a distinct
flavor. It needs to be balanced with the rest of the seasonings.
>
> I have all the different chiles. Now the main issue is that I
> have ground anchos, but the other chiles are whole. I think I can
> soak them and then grind them in the blender or the miniprocessor,
> so that isn't really an issue. (And I do have whole anchos as
> well as the powder. If I use whole pasillas, I think I would also
> need to use whole anchos.)

I have an array of powders, so I never grind from whole... but
somebody does. I found a website yesterday that had the process in
pictures. In fact, it was probably the one I mentioned up thread.


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

sf > wrote:

>On Fri, 08 Jun 2012 21:42:33 -0400, "Jean B." > wrote:

>> Thanks! I guess I will debate about the vinegar until I do it.
>> (I see I have until tomorrow to use the pork.) I rather like
>> sharp food, which is one reason why I want to do such a recipe.

>When you use vinegar you shouldn't be able to taste it as a distinct
>flavor. It needs to be balanced with the rest of the seasonings.

The vinegar is there to promote a sort of meat-breakdown process
as you let the seasoned chorizo ripen overnight in the refrigerator.
It is a form of marination. Since subsequent cooking will drive the
vinegar away (at least, the acid component), you can use a fair amount
of it without flavors getting out of balance.

I use by default red wine vinegar.

Steve

Steve Pope wrote:
> sf > wrote:
>
>> On Fri, 08 Jun 2012 21:42:33 -0400, "Jean B." > wrote:
>
>>> Thanks! I guess I will debate about the vinegar until I do it.
>>> (I see I have until tomorrow to use the pork.) I rather like
>>> sharp food, which is one reason why I want to do such a recipe.
>
>> When you use vinegar you shouldn't be able to taste it as a distinct
>> flavor. It needs to be balanced with the rest of the seasonings.
>
> The vinegar is there to promote a sort of meat-breakdown process
> as you let the seasoned chorizo ripen overnight in the refrigerator.
> It is a form of marination. Since subsequent cooking will drive the
> vinegar away (at least, the acid component), you can use a fair amount
> of it without flavors getting out of balance.
>
> I use by default red wine vinegar.
>
> Steve

Thanks. I will try that next time. I need to fiddle with this
more, because of the offputting texture. It also behooves me to
find some REAL Mexican chorizo, so I know whether what I made is
even in the ballpark tastewise.

--
Jean B.

sf wrote:
> On Fri, 08 Jun 2012 21:42:33 -0400, "Jean B." > wrote:
>
>> Thanks! I guess I will debate about the vinegar until I do it.
>> (I see I have until tomorrow to use the pork.) I rather like
>> sharp food, which is one reason why I want to do such a recipe.
>
> When you use vinegar you shouldn't be able to taste it as a distinct
> flavor. It needs to be balanced with the rest of the seasonings.
>> I have all the different chiles. Now the main issue is that I
>> have ground anchos, but the other chiles are whole. I think I can
>> soak them and then grind them in the blender or the miniprocessor,
>> so that isn't really an issue. (And I do have whole anchos as
>> well as the powder. If I use whole pasillas, I think I would also
>> need to use whole anchos.)
>
> I have an array of powders, so I never grind from whole... but
> somebody does. I found a website yesterday that had the process in
> pictures. In fact, it was probably the one I mentioned up thread.
>
>
I wanted the sausage to have a rather sharp flavor, which is what
I remembered. It turned out that I was not really wanting to make
the sausage last night, but I had to, so I used ancho for that batch.

--
Jean B.

On Mon, 11 Jun 2012 00:26:44 -0400, "Jean B." > wrote:

> sf wrote:
> > On Fri, 08 Jun 2012 21:42:33 -0400, "Jean B." > wrote:
> >
> >> Thanks! I guess I will debate about the vinegar until I do it.
> >> (I see I have until tomorrow to use the pork.) I rather like
> >> sharp food, which is one reason why I want to do such a recipe.
> >
> > When you use vinegar you shouldn't be able to taste it as a distinct
> > flavor. It needs to be balanced with the rest of the seasonings.
> >> I have all the different chiles. Now the main issue is that I
> >> have ground anchos, but the other chiles are whole. I think I can
> >> soak them and then grind them in the blender or the miniprocessor,
> >> so that isn't really an issue. (And I do have whole anchos as
> >> well as the powder. If I use whole pasillas, I think I would also
> >> need to use whole anchos.)
> >
> > I have an array of powders, so I never grind from whole... but
> > somebody does. I found a website yesterday that had the process in
> > pictures. In fact, it was probably the one I mentioned up thread.
> >
> >
> I wanted the sausage to have a rather sharp flavor, which is what
> I remembered. It turned out that I was not really wanting to make
> the sausage last night, but I had to, so I used ancho for that batch.

I never think of chorizo as having a sharp flavor or being
particularly hot. I don't have a problem with the ancho, but I do
with too much vinegar. I think the important thing is that you like
it, not that it tastes like commercial chorizo.

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

Jean B. > wrote:

> Thanks for any clues you can give me.

If you read Spanish, check out actual Mexican recipes, such as these
ones, for both red and green versions:

<http://www.profeco.gob.mx/tecnologias/caryemb/chorizo_rojo.asp>

<http://www.profeco.gob.mx/tecnologias/caryemb/chorizo_verde.asp>

<http://www.guiadetacos.com/recetas_mexicanas/carnes/39/chorizo-oaxaqueno-receta.html>

<http://www.chefuri.com/v4/vuestras_recetas-chorizo-verde-estilo-toluca-mex-2421-0.html>

<http://www.ahorasi.com/chorizo-verde-como-el-de-toluca/>

<http://espanol.answers.yahoo.com/question/index?qid=20080218102910AAQCkAt>

Victor

Victor Sack wrote:
> Jean B. > wrote:
>
>> Thanks for any clues you can give me.
>
> If you read Spanish, check out actual Mexican recipes, such as these
> ones, for both red and green versions:
>
> <http://www.profeco.gob.mx/tecnologias/caryemb/chorizo_rojo.asp>
>
> <http://www.profeco.gob.mx/tecnologias/caryemb/chorizo_verde.asp>
>
> <http://www.guiadetacos.com/recetas_mexicanas/carnes/39/chorizo-oaxaqueno-receta.html>
>
> <http://www.chefuri.com/v4/vuestras_recetas-chorizo-verde-estilo-toluca-mex-2421-0.html>
>
> <http://www.ahorasi.com/chorizo-verde-como-el-de-toluca/>
>
> <http://espanol.answers.yahoo.com/question/index?qid=20080218102910AAQCkAt>
>
> Victor

Thanks, Victor! I wouldn't say that I read Spanish, but I am
pretty familiar with ingredients in various languages, so I can
probably slug through the ingredient lists. (Heck, I just got
some cookbooks in Indonesian, figuring the same thing--and it's
not like trying to do Vietnamese!)

The green chorizo recipe that I found is not in the cards, because
my daughter detests cilantro. However, I see that the recipe for
green chorizo at chefuri.com link doesn't contain cilantro. I may
may have to put together a composite of green chorizo recipes and
try that.

--
Jean B.

"Jean B." > wrote in message
...
> Victor Sack wrote:
>> Jean B. > wrote:
>>
>>> Thanks for any clues you can give me.
>>
>> If you read Spanish, check out actual Mexican recipes, such as these
>> ones, for both red and green versions:
>>
>> <http://www.profeco.gob.mx/tecnologias/caryemb/chorizo_rojo.asp>
>>
>> <http://www.profeco.gob.mx/tecnologias/caryemb/chorizo_verde.asp>
>>
>> <http://www.guiadetacos.com/recetas_mexicanas/carnes/39/chorizo-oaxaqueno-receta.html>
>>
>> <http://www.chefuri.com/v4/vuestras_recetas-chorizo-verde-estilo-toluca-mex-2421-0.html>
>>
>> <http://www.ahorasi.com/chorizo-verde-como-el-de-toluca/>
>>
>> <http://espanol.answers.yahoo.com/question/index?qid=20080218102910AAQCkAt>
>>
>> Victor
>
> Thanks, Victor! I wouldn't say that I read Spanish, but I am pretty
> familiar with ingredients in various languages, so I can probably slug
> through the ingredient lists. (Heck, I just got some cookbooks in
> Indonesian, figuring the same thing--and it's not like trying to do
> Vietnamese!)
>
> The green chorizo recipe that I found is not in the cards, because my
> daughter detests cilantro. However, I see that the recipe for green
> chorizo at chefuri.com link doesn't contain cilantro. I may may have to
> put together a composite of green chorizo recipes and try that.
>


And if worse comes to worse then Google will translate for you. But still
something you will need to guess such as "5 tbsp. pepita verde molida green
seed ground "


Mike

Bloke Down The Pub wrote:
> "Jean B." > wrote in message
> ...
>> Victor Sack wrote:
>>> Jean B. > wrote:
>>>
>>>> Thanks for any clues you can give me.
>>> If you read Spanish, check out actual Mexican recipes, such as these
>>> ones, for both red and green versions:
>>>
>>> <http://www.profeco.gob.mx/tecnologias/caryemb/chorizo_rojo.asp>
>>>
>>> <http://www.profeco.gob.mx/tecnologias/caryemb/chorizo_verde.asp>
>>>
>>> <http://www.guiadetacos.com/recetas_mexicanas/carnes/39/chorizo-oaxaqueno-receta.html>
>>>
>>> <http://www.chefuri.com/v4/vuestras_recetas-chorizo-verde-estilo-toluca-mex-2421-0.html>
>>>
>>> <http://www.ahorasi.com/chorizo-verde-como-el-de-toluca/>
>>>
>>> <http://espanol.answers.yahoo.com/question/index?qid=20080218102910AAQCkAt>
>>>
>>> Victor
>> Thanks, Victor! I wouldn't say that I read Spanish, but I am pretty
>> familiar with ingredients in various languages, so I can probably slug
>> through the ingredient lists. (Heck, I just got some cookbooks in
>> Indonesian, figuring the same thing--and it's not like trying to do
>> Vietnamese!)
>>
>> The green chorizo recipe that I found is not in the cards, because my
>> daughter detests cilantro. However, I see that the recipe for green
>> chorizo at chefuri.com link doesn't contain cilantro. I may may have to
>> put together a composite of green chorizo recipes and try that.
>>
>
>
> And if worse comes to worse then Google will translate for you. But still
> something you will need to guess such as "5 tbsp. pepita verde molida green
> seed ground "
>
>
> Mike
>
>
sounds like ?pumpkin seed?--that without looking it up. Hmmm.
Pepo... squash...

--
Jean B.

On Mon, 25 Jun 2012 17:25:32 GMT, "l, not -l" > wrote:

> Even an English-only gringo like me can make sense of that. I enjoy
> pumpkin seeds as a snack, therefore know that pepitas are pumpkins seeds,
> Salsa verde has taught me that verde means green so "5 tbsp. pepita verde
> molida green seed ground " is redundant.

Ditto

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