RECIPE: Mexican Chorizo

Store-bought soy chorizo tastes good and is available in supermarkets as well as specialty stores, but you can make your own with spices that you probably have on hand. Chorizo is delicious with cooked potatoes, or added to frijoles de olla and refried beans.

GET READY

  • PREPARE 30 minutes
  • REFRIGERATE 24hours
  • COOK 15 minutes
  • NEED blender, saucepan, non-stick skillet
  • MAKES 2 cups

*INGREDIENTS (contains oil)

  • 1 1/2 c texturized soy
  • 7 guajillo chiles
  • 5 Tbs apple cider vinegar
  • 3 Tbs olive oil
  • 1/4 tsp bay leaf
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/4 tsp cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 3/4 tsp salt

MAKE

  • Soak, rinse, and drain 1 1/2 c TEXTURIZED SOY.
  • Remove veins and seeds from 7 GUAJILLO CHILES. Boil the chiles for 10 minutes, cool, and blend.
  • Add the following to the chiles and continue blending to make a paste.

5 Tbs APPLE CIDER VINEGAR / 3 Tbs OLIVE OIL / 1/4 tsp BAY LEAF / 1/2 tsp THYME / 1/2 tsp OREGANO / 1/4 tsp CINNAMON / 1/4 tsp CLOVES / 1/2 tsp BLACK PEPPER / 1/2 tsp GARLIC POWDER / 3/4 tsp SALT

  • Add the paste to the soaked and drained soy and mix thoroughly.
  • Refrigerate at least 24 hours.
  • Brown the mixture thoroughly before serving.

SERVE

Serve immediately or store in the refrigerator for up to a week. Soy chorizo can also be frozen.