Easy Mexican Chorizo Recipe | Mexican Breakfast Sausage

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  • Published on:  6/24/2020
  • Easy homemade Mexican Pork Chorizo! As requested amigos, I’ll be showing you how I prepare our family quick and easy chorizo. Please review the recommendations below. Mexican breakfast sausage here we come-You got this! #viewsclub nothing but love and kindness towards you always 💕 Stephanie and, Cloud
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    Chorizo taste best when marinaded minimum 24 hrs in the refrigerator
    Ingredients
    1 A pound of ground pork
    1/4 cup guajillo chili powder
    2 Tbs ancho chili powder (optional)
    2 Tbs oil (canola)
    1/4 cup apple cider vinegar (Tip below)
    1 Tbs Mexican Oregano
    1/2 Tbs garlic powder
    1/2 Tbs onion powder
    1/2 Tbs ground cumin
    1 large bay leaf (ground)
    1/8 tsp clove spice powder (if you don’t have 1/8 measurement- half of 1/4 tsp will work :)
    1/4 tsp thyme
    Black pepper to taste (Suggestion: 1/2 tsp)
    Salt to taste (start with 1 tsp)
    Soyrizo recipe- https://www.201tube.com/video/q9NFwaqU3hs/video.html
    Chorizo torta recipe-https://www.201tube.com/video/XRIDBdtZHa4/video.html
    TIPS
    *If chili pods are fresh and need to be dried- set your oven at 200 degrees (F)- time will vary with chili pods 3 minutes on each
    *If you want it SPICY! Add 6 ground chiltepines or 2 ground chiles de Arbol. Cayenne pepper is also a great alternative amigos
    *VINEGAR!!! If you like a strong tangy vinegar flavor use 1/2 cup vinegar. I suggest starting the recipe as is and a make it comfortable for your home next time you prepare chorizo. I’m available in the comments if you can’t quite pinpoint the flavor you desire. Not all chorizos are created equal and store brand chorizo is great and has been in the package some time allowing flavors to combine. Allow the flavors to combine in your refrigerator. I like the minimum of 48 hours of rest/ marinade time.
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    🛑 I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you 😘 Thank you 💕
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    📌 If you use my recipes for your channel or social media platforms. Please give credit to "Views on the Road". My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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    Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you😁 This is not a sponsored video.
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