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Oct 8, 2006 05:24 PM

how can i make beef chorizo

i was in arizona whilst on holiday and had chorizo with eggs. i have fallen in love with this dish but in england you cant buy beef chorizo! does anyone have any recipes that i can use to make them, i tried one from the internet but it was not nice. please help me!! i long to taste them again!
many thanks emmax

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  1. Chorizo is made from pork. It can be quite a complicated recipe and I can post one is you would like. I don't know how it would work with beef...lamb might be a better choice than beef if pork is a deitary issue, to get a texture more like you had. sells a good chorizo spice mix and you would just have to guess on the amount of vinegar to use.

    If you decide you want to make it from scratch you will need a source for dried Mexican chilis, Anchos and Pasillas, I know I hve seen someone at the Borough Market selling them but I'm not sure at the moment. You would also need a source for Mexican Oregano.

    4 Replies
    1. re: Candy

      I was giving this some more thought and if pork is an issue maybe veal would be better than lamb. Get a boned breast of veal and have the butcher grind it for you fat and all. With lamb it might taste good but it might just taste wrong. I think beef would be too heavy and the heavier falvor of beef fat (tallow) just would not be a great taste.

      1. re: Candy

        Actually Beef Chorizo is not that unusual. My guess is that you would use Sirloin instead of Chuck & you probably want to have it ground really fine.

        1. re: Eat_Nopal

          Beef chorizo in bulk is sold in Berkeley at the Berkeley Bowl meat counter. It's Mexican style and pretty good.

          1. re: oakjoan

            Hi Joan... what is the price per pound for bulk in Berkeley? And would you describe it as greasy, slightly runny or firm with chunks?

      2. Around here (central Oregon) beef and pork chorizo are equally common. The stuff you buy in the supermarket is made mostly from "variety meats," i.e. lymph nodes, salivary glands, etc. It's delicious.

        1. Cooking Light had a recipe for Mexican Chorizo made with ground pork. I guess it could be made with ground beef too. This recipe may not be very authentic but I like the fact that it does NOT include "variety meats."

          Mexican Chorizo

          2 Pounds Ground Lean Pork

          1 Clove Minced Garlic

          1/4 Cup Red Wine Vinegar

          2 Tablespoons Chili Powder

          2 Tablespoons Dried Oregano

          1 Tablespoon Paprika

          1 Teaspoon Salt

          1/2 Teaspoon Cumin

          Mix all incredients thoroughly in a large bowl. Cover and chill for 30 minutes.

          9 Replies
          1. re: Norm Man

            Actually that is a lot more authentic than the versions made with variety meats. In Mexico... Chorizo & Longaniza are typically considered a treat to have on the weekends... in places like Toluca (which specializes in Green Chorizo) & my parents homeland in the Jalisco Highlands... people take pride in selecting the best Pork Shoulder... in fact people judge a quality Chorizo as one that needs a little bit of added lard to not stick on the frying pan.

            In my parents town it is still common to butcher or Buy your own Pork Shoulder then pay a premium to have it converted to Chorizo.

            The use of variety meats is more of U.S. immigrant thing as a response to their economic reality... its hard to turn down $0.99 a pound chorizo when you are trying to make ends meet.

            1. re: Eat_Nopal

              Maybe so, but as the son/grandson of US immigrants from Mexico, I grew up with the gland/nodes chorizo and while it isn't ideal for all uses, it's the only thing I can eat with eggs or potatoes.

              1. re: antrobin

                So you don't like the kind that is sold in bulk... and goes for more like $3 to $4 a pound?

                1. re: Eat_Nopal

                  I like it, but it's not what I grew up with. The variety meat style is nostalgic to me. I love the "real" stuff, but for some things (potatoes, eggs) only the chopped cow lung/pig pancreas will do.

                  1. re: antrobin

                    Hey as long as it floats your boat. After reading the latest National Geographic on Chemicals in the environment (and how they like to accumalate in Cow / Pig organs)... I think I am scared straight from that stuff. I figure as long as I can still indulge in Tongue, Oxtail, Cheeks & Hooves I am way ahead of the game. Besides... my 30 year old metabolism isn't what it used to be.

                    1. re: Eat_Nopal

                      Interestingly enough, my 34 year old metabolism is actually faster than my 20s metabolism. I'm eating better than ever and have lost 40 lbs over the past couple of years.

            2. re: Norm Man

              You can use turkey and it's better for you. I have made turkey chorizo, I can't eat beef or pork , I tried chicken it was okay but the turkey was the better of the two.

              1. re: SUGARMAMA1

                Actually I found a soy based chorizo product that was excellent if there are health concerns, I'll be experimenting making some and post my resulting recipe in the event of success

              2. re: Norm Man

                I make both beef and pork chorizo. I like this recipe. I generally add a bit more paprika, though. I do not use chili power but rather powdered red chile. I know that the chile power does not have all the spices of the chili powder, but then I can more accurately control the flavor.

                After the thirty minutes, break off a small piece and cook it as you normally would and taste it. Because spices lose flavor and so on, you might want to reseason it a bit. I find that I often need more vinegar and garlic. YMMV

                You can improve the flavor and texture by cubing the meat and grinding it yourself using a 1/4" plate. I have found that commercially ground meat loses something -- perhaps the surface oxidizes too quickly or something. You can also control the fat more accurately if you wish.

                Remember that fat has flavor. Mexican chorizo is generally cooked until very well done and drained so you don't get much of the fat in the final product (at least I don't). I know some people like a less fat chorizo and I have tried that. For me, I like it to cook up a lot and simmer in the spicy fat while doing so. But that is the chorizo I grew up with and I like it that way (and that is the kind of chorizo I buy when I cook in Mexico). If you make your own you can do it however you want.

                I do not stuff my chorizo in casings but some folks do. If I make more than I can use in a week, I wrap it tightly in plastic wrap and then put it into a zip bag and freeze it. I wrap portions about 1" in diameter and about 4-6" long

              3. These are all good suggestions. I am a Mexican Chef in El Paso, TX. As far as making chorizo you can actually make it out of any bulk meat, however, you want to add a fat to it for best consistency and flavor. If your making beef Chorizo the best ratio to make it out of is either 80% - 85% or Ground Chuck. To make it out of sirloin alone is a bad idea. You must remember that sausage is a forcemeat. Now, if you are on some sort of diet restriction, I would suggest using ground turkey with the skin for added fat. Here is a link about Ground Turkey for an idea Also, you can make it out of a combination of pork & beef, in this case ground sirloin would be best, because of the fat in the pork. If you need more tips you can contact me here in Chow.