Mexican Chorizo
Chorizo Mexicano·(choh-REE-soh meh-hee-KAH-noh)
MEAL PREP
Per serving: NET CARBS: 1.5 g Total carbs: 3 g | Fiber: 1.5 g | Sugar alcohols: 0 g Fat: 22 g | Protein: 19 g Calories: ~290
You tear the casing open, dropping the meat into the pan before the exhaust fan even clicks on. The pork hisses. Authentic Mexican chorizo is not the cured, sliceable meat you find on a Spanish tapas board; it is a raw, fiercely seasoned mixture of ground pork, rendering into a brilliant, fiery, fat-rich crumble when it hits a smoking cast-iron skillet. This recipe bypasses the traditional hour of soaking and blending whole dried chiles in favor of pure, high-quality ground chile powders, bringing the active prep time down to ten minutes flat. Real fat requires real seasoning. The deeply spiced, vinegar-spiked fat that renders out in the pan will become the flavor foundation for your week's eggs, cauliflower rice, and skillet suppers. Scoop the crumbles into glass prep containers, save every drop of the orange fat, and shut the fridge.
Ingredients
- ground pork (80/20 or 70/30 blend)1 lb
- apple cider vinegar2 tbsp
- ancho chile powder1 tbsp
- guajillo chile powder1 tbsp
- garlic2 med cloves
- fine sea salt1 tsp
- dried Mexican oregano1 tsp
- ground cumin1/2 tsp
- ground coriander1/2 tsp
- black pepper1/4 tsp
- ground cinnamon1/4 tsp
- ground cloves1/8 tsp
Method
- 01
Combine the meat and seasonings in a large bowl.
In a large glass or stainless steel mixing bowl, add the ground pork, vinegar, ancho powder, guajillo powder, minced garlic, sea salt, oregano, cumin, coriander, black pepper, cinnamon, and cloves.
- 02
Aggressively massage the mixture by hand for about two minutes.
Get your hands in there and knead it. The meat should change from pink to a vibrant, uniform brick-red, and the spices must be evenly distributed throughout the fat and protein.
- 03
Divide and pack the chorizo for the week.
For meal prep, portion the raw mixture into half-pound batches. Pack them tightly into airtight containers or heavy-duty freezer bags. The chorizo will keep in the refrigerator for up to 4 days, allowing the vinegar to further tenderize the meat, or it can be frozen for up to 4 months.
- 04
Fry in a hot skillet and save the rendered fat.
When ready to eat, place a cast-iron skillet over medium-high heat. Add your desired amount of chorizo and cook for 6 to 8 minutes, breaking it apart with a wooden spoon until browned and completely cooked through. Do not drain the pan—use that glorious, bright red rendered fat to fry your eggs or sauté your vegetables.
Notes
The Survival Skill (Label Check).
If you ever find yourself buying commercial chorizo in a plastic tube at the supermarket, read the label immediately. Mass-produced brands frequently hide dextrose, corn syrup, and soy-based textured vegetable protein in the casing to cut costs, adding hidden sugars and starches to a naturally zero-sugar food.
Fat is Flavor.
Do not shy away from fatty ground pork for this recipe. If you can only find lean ground pork (90/10), ask your butcher for a quarter pound of ground pork belly or pork fat (lonja) to mix in. The fat is structurally required here; it acts as the carrier for the fat-soluble flavor compounds in the chiles and cinnamon.
From Keto 10 Minute Meals.