I’ve been lamenting the lack of Mexican chorizo in Ireland for two years. The only kind of chorizo you can get here is Spanish–tasty, but nothing like the Mexican kind. Even the chorizo molletes at Taco Taco in the Epicurean Food Hall are made with Spanish chorizo. Spanish chorizo is a cured, dry pork sausage seasoned with pimentón. Mexican chorizo is a fresh pork sausage seasoned with dried chiles, oregano and warm spices such as cloves and cinnamon. Vinegar is also added for tanginess.
It finally occurred to me last week that I could make my own chorizo. Our food mules (thanks Charles and Celia!) were kind enough to bring us some guajillo, pequin and ancho (16 oz!) chile powders, so I was all set. Here’s my recipe:
- 1 kg pork mince
- 1/2 cup of ancho
- 1/4 cup of guajillo
- 5 or 6 pressed cloves of garlic
- 2 tsp ground cloves
- 1 tsp ground coriander
- 1 tbsp oregano
- 1/4 cup apple cider vinegar
- a bit of water
- salt (not sure how much, I was adding it and testing the chorizo by frying as I went along)
I kept some out for the tacos and froze the rest. For the tacos I browned some chorizo with a minced white onion. To this I added some cubed boiled potato and fried it until browned and crispy. Very tasty on its own, but the key to these tacos is the avocado-tomatillo salsa. Tomatillos are another Mexican ingredient I’ve been unable to find, but last week the organic veg vendor at the St. Anne’s Saturday market had a whole crate of them! He let me have some more this week gratis because there’s just not much of a market for them. The salsa is really simple, just a few tomatillos, a chile, a clove of garlic and an avocado whizzed up in the food processor with a bit of salt. Slathered on homemade corn tortillas with the chorizo-potato filling it’s just amazing. We have my Mexican food muse, Rick Bayless, to thank for these.