Posts Tagged ‘mexican’


diy chorizo from scratch!

May 20, 2019

Did you know you can make sausage from scratch without casings or any special equipment? I already posted recipes for two different breakfast sausages: sweet maple sausage, and savory sage sausage. But what if you want something fiery and super flavorful? Something to go perfectly with black beans, or paella, or chili, or breakfast tacos? Something to sprinkle on nachos, or queso fundido?

This chorizo, fried up with black beans, eggs over easy, and leftover garlic rice, is a perfect hearty breakfast!

•1/4 pound chiles guajillos (about 14), stems, seeds, and membranes removed
•3/4 cup mild vinegar such as vinagre de pina or diluted unseasoned rice vinegar, or more if needed
•2 pounds coarsely ground pork shoulder
•1/2 pound medium-ground pork fat
•4 large cloves garlic, minced
•1 tablespoon dried oregano, preferably Mexican
•2 teaspoons sea salt
•1/2 teaspoon freshly ground black pepper
•1/4 teaspoon dried thyme
•1/8 teaspoon ground allspice
•1/8 teaspoon ground cloves


Soak the chilis in hot water until soft, maybe 15 mins. Drain and puree. Mix all ingredients together.

Here’s the hardest part: you have to wait at least 24 hours before frying and eating them.

I know. It’s cruel. I tried frying up a few bites of it right away, and it just didn’t taste right. 24 hours later, though, the sausage was perfect. If you have the patience to let this cure, you can just fry it right up, in patties or crumbles. No need to buy casings! Amazing with everything from simple gallo pinto to fancy seafood. To be honest, I am watching my budget this month after overspending last month, so I didn’t buy chilis. I used the dried red pepper that my last housemate left behind, and some powdered chili. Surprisingly, the spice blend still made it taste just like chorizo!

recipe by Marilyn Tausend & Ricardo Muñoz Zurita from La Cocina Mexicana


Thanks for being patient with experimental mixed meat-ea.

Added to the “rotation” tag because this is an amazing way to use the other half-pound of pork when I make mapo tofu!


chipotle lime chicken

May 3, 2013

throw chicken thighs in a casserole dish
sprinkle powdered chipotle pepper, onion powder, garlic powder, coriander, cumin, salt, a pinch of cinnamon, and a pinch of turmeric on top.

drench in lime juice and marinate anywhere from a few minutes to overnight.

bake at 325 for a half-hour and then transfer to charcoal grill, or just bake for an hour.




chochoyotes de canela (gf dumplings)

August 4, 2012

gluten-free dumplings for soup, or simmered in mole

‘canela’ is cinnamon – and i think i’ll be tripling the amount that is called for.


Chochoyotes de Canela

1 cup masa harina (corn flour)
3/4 cup water
1 1/2 tbsp lard / shortening
1/4 tsp ground cinnamon
1 tsp kosher or sea salt, or to taste
1/2 tsp sugar

Mix the corn masa flour with water and knead until the dough is smooth and has no lumps, about a minute. Add the lard, cinnamon, sugar and salt and mix until it is well incorporated.

Make little balls of about 1 inch with your hands. Using your little finger, make a dip in the middle of the dumpling. One by one add them to the simmering sauce, mole or soup that they will be cooked in. It will take about 10 to 15 minutes for the chochoyotes to be fully cooked.


it seemed to take forever for them to boil in the mole, but they did cook! they weren’t bad, but definitely had a dumpling-like consistency. i wonder if a pinch of baking soda, although not authentically pre-columbian, would fluff them up a bit. i’ll tweak this a bit next time i make it with a little more seasoning and a little bit of a leavening agent and see what happens!


tlacoyos (pupusas) (gf stuffed corn dough pockets)

August 4, 2012

on the hunt for quick masa recipes, i found these – a mexican version of salvadorean pupusas

these fried corn cakes are stuffed with whatever you like.



1 cup masa harina (corn flour; much more finely ground than cornmeal. very inexpensive.)
3/4 cup water, more if needed
1/4 teaspoon salt
2 tablespoons lard, bacon fat, or oil

filling (try simple beans with just salt and a pinch of cumin and oregano, garlic, onion, cheese, veggies, meat, hot peppers, or any combination)

garnish (ideas? lacto-fermented condiments like giardinera or salsa, chopped onion, cilantro, mexican-style sour cream…?)



In a bowl, combine the masa, water, and salt. Form into a ball so that all the flour is incorporated. Add more water if needed to make a moist dough. Set aside.


In a skillet, heat the lard, bacon fat, or oil over medium heat. Add the onion and cook for 3 to 4 minutes, until soft, then add the garlic. Cook for an additional 3 to 4 minutes until starting to color. Add the beans/veggies/meat and raise the heat to high. Cook for a couple minutes, then mash roughly with a spatula and remove from the heat.


Divide the masa dough into 4 pieces and flatten them between two pieces of plastic wrap using a heavy skillet or tortilla press. Lay them on a cutting board and divide the beans and cheese among them, then carefully fold over and pinch to create a half-moon shaped pocket.


Heat the frying oil in a large skillet over high heat and add the pockets (cook them in two batches to avoid crowding). cook for 3 to 4 minutes per side, until golden, then drain on paper towels. Serve with the salsa and garnishes.


pork and poblano tamale pie (with diy green enchilada sauce)

March 9, 2012

a good old-fashioned american recipe. by “american”, i mean, does tamale pie really count as mexican? neither tamale nor pie, i told my friend we’d have to call it something different. nothing quite sounds right, though. rice-and-beans cornbread pie? poblano-pork cornbread-lasagna con salsa verde? who cares; it’s good. not quick, but very easy.


i miss the tamale guy. i no longer live in a city. i am not going to simmer pork cheeks all day. a tamale craving out in the country? this will have to do.

here’s what i actually did:

(my version)

==green enchilada sauce:

a can of mild green chiles
half-can of hot jalapenos
a carrot
a head of roasted garlic
a roasted poblano
a raw yellow pepper (any bell pepper is fine)
cilantro (key, but i’m somehow out – used it all for kofta curry meatballs last night. used some raw mixed greens like arugala instead.)
a great deal of onion (houseguest refuses, so we’re going without, and it still smells wonderful)
a kiwi (wait, what? well, no tomatillos; why not?)
a splash of lime juice
two drops of fish sauce

stick all that in the food processor and grind it up.

fix up some stock or bouillon and dump the ground-up veg matter (which should smell and taste amazing) into the stock. add a pat of lard if you have a greasy bacon-juice jar in the back of your fridge.

boil a while. some say an hour. you can stick it in a slow cooker if you have one – i don’t. really i’m guessing any amount of time is fine – even raw if you really wanted to. why not?


salt and brown a few pork steaks and chop em up into little bite-sized pieces.

next, you want to boil the pork steaks in the green sauce. i added a half-cup rice, a half-cup black lentils, and two cups water to the pork and green sauce and cooked it all together. i don’t know how long. until they are cooked? a while.

==cornbread topping

3/4 cup all purpose flour
3/4 cup yellow cornmeal (preferably whole-grain stone-ground)
1 teaspoon baking powder
3/4 teaspoon salt
3/4 cup whole milk
1/4 cup (1/2 stick) unsalted butter, melted
1 large egg
1 tablespoon honey
a bunch of cheese
half a can of corn

= the process

butter a pan and line it with pork-and-rice-and-chile-sauce mixture.

crack a few eggs on top.

you are layering these, by the way.

pour cornbread mixture on top of that.

grate tons of cheese on top of that.

bake at 400 until cornbread’s done.

tweaked a recipe i originally found here


so far, so good.

green sauce is bubbling on the stove and smells wonderful. i’ll add meat in another moment or two.

the whole thing’s in the oven. smells wonderful in here.

we finished it for breakfast. awesome, although i don’t know how much more special it is than rice and beans with cheesy cornbread on the side. will make this again.


ristra hot-sauce

February 18, 2012

RISTRA – n – an arrangement of drying chile pepper pods

i think it’s finally time to cut down one of the beautiful ristras i made last summer with garden jalapenos and thai chilis!


cut down chiles
rinse dried chiles
toast twice as many as you’ll need at 250 for 10 mins or pan-fry until puffy (EASILY BURNED! TURN OFTEN! BURNING RUINS HOT SAUCE!)

grind half into chile powder; keep in an airproof container for later use. you’ll thank me later. come on, you have your food processor out already!

then take 10 pods and simmer in a cup or two of water for about ten minutes.

taste chile water. if bitter, replace with 1-2 c fresh water.

puree. strain out seeds for a milder version.


what i actually did:

hot chile puree
roasted carrots
roasted bell pepper
roasted summer squash
roasted garlic
fresh parsley
lime juice
roasted coriander
lime pickles
ginger juice
brine from lacto-fermented green tomatoes and garlic
mango juice

awesome. super-sweet. could be sourer. next time, i might add some live vinegar.



November 10, 2011

authentic chicago street-cart elotes:

– fresh corn (slice off kernels with a huge knife) (canned or frozen works, too)
– a huge pat of butter, margarine, grease, or oil (butter!)
– mayo (just a squirt)
– parmesan or other sharp cheese (just a touch sprinkled on top)
– cayenne