We had long been receiving requests to develop a Spice House chorizo blend. Not long ago, after what seemed like ages of tedious research and development, we finally created a Mexican style chorizo blend that we can proudly put the Spice House seal of approval on. Our Chorizo Casero Mexican Sausage Seasoning recreates the popular mexican sausage that folks throughout Chicago know and love, all with that same Spice House quality we give all of our blends. As a transplant to Chicago, I had not been aware of this popular mexican staple until I sampled it at some local Mexican restaurants. Sadly, not all of our readers have had the pleasure of traveling to Chicago and dining at any of our city’s fantastic Mexican restaurants and taco joints. So I though it might be a good idea to explain a bit more about Mexican chorizo and how you can use our new blend to make some of your own at home.
Mexican style chorizo is a fresh variation of the aged Spanish chorizo sausage. While the Spanish version is dry and usually ready to eat without any need for cooking, the Mexican chorizo is fresh and requires cooking. Although chorizo is traditionally thought of as a pork sausage, it can actually be made of just about any kind of protein. For example, our chorizo is great with tofu, for a great veggie taco. Speaking of tacos, one of my favorite and simplest preparations for chorizo is a simple chorizo taco. Try browning any type of ground or minced protein in a skillet with our chorizo seasoning for a fast and easy taco mix.
Mexican chorizo has a deep and slightly spicy flavor, somewhere between a rich chile con carne and a sweet southwestern taco mix. To really let the flavors develop, mix together couple of tablespoons of chorizo seasoning and a couple of tablespoons of vinegar with about a pound of any ground or minced protein. Place the mixture in an airtight container, then let the mixture sit in the refrigerator over night, allowing the seasoning to really fully integrate itself. This waiting time is essential if you really want to have that authentic mexican chorizo flavor. After the chorizo has rested, cook it in the same way you would any other ground meat or sausage, no need to bother putting it in any kind of casing.
I’ve always found Mexican chorizo to be one of the best breakfast meats, pairing well with eggs. Personally, I like to make a chorizo potatoes hash with sunny side up eggs, but I would also recommend mixing cooked chorizo right into scrambled eggs. Here is my recipe for an easy Mexican chorizo breakfast skillet.
Chorizo Hash Breakfast Skillet
- 1/2 lb ground pork
- 1/2 lb minced bacon
- 2 tbsp Chorizo Casero Seasoning
- 2 tbsp red wine vinegar
- 3-4 small diced potatoes (redskins or new potatoes work best)
- 1/2 cup diced white onion
- 1/2 cup diced red or green bell pepper
- 2 eggs
- Cilantro to garnish
To prepare chorizo, mix pork, bacon, seasoning, and vinegar. If possible, place in an airtight container and let rest in the refrigerator overnight. To prepare the hash, brown 1/4 to 1/2 pound of mixed chorizo seasoning over medium-high heat. When well cooked, about 4-6 minutes, remove cooked chorizo from the pan and set aside. Using the oil left in the pan from cooking the chorizo, lightly brown potatoes, onion, and bell peppers under low-medium heat. When potatoes are almost done, mix in cooked chorizo. Push hash mixture to outer sides of the pan, creating a space in the center of the pan to cook the eggs. Crack eggs into the center space and cook till desired doneness. Garnish with cilantro. Enjoy!