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Reviewed: Nov. 20, 2008

This tasted pretty close to Chorizo, kind of like a chorizo burger, but I think it needs some cumin. Still, it was very tasty.

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BN61079

	Cooking Level: Expert Home Town: Mendon, Massachusetts, USA Living In: Milford, Massachusetts, USA
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Reviewed: Oct. 19, 2008

This is a good chorizo recipe but it lacked the traditional spice of Cumin. I added 1 tsp of ground cumin (comino) and I added a few teaspoons of paprika.I will probably add a little more chili,too, next time. Classic chorizo is made with chile pasilla (dried chili pods that are softened in water and processed until smooth.) I will ommit the wine next time, too. I found the proportion of meat to spice good, though. It's an excellent recipe to start with. Thank you.

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Mandi4Timmy

	Cooking Level: Intermediate Home Town: San Antonio, Texas, USA Living In: Fremont, Wisconsin, USA
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Reviewed: Aug. 25, 2008

Thank you Thank you Thank you!!! My husband loves it, and it actually tastes better than the store bought one. I use organic meat, and added a bunch of chilli pods (Dried New Mexican ones) as well. Wash them, and blend them together with the ingredients before adding them to the meat. We just like it hotter. ; - ) Great recipe!

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Vero


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Reviewed: Jun. 15, 2008

It's nice to know what's in your chorizo! This turned out great, so very easy. I cooked the chorizo, added boiled, cubed potatoes, scrambled with some eggs, yummy!

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AMSILVA

	Cooking Level: Expert Home Town: Los Angeles, California, USA Living In: San Marcos, California, USA
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Reviewed: May 1, 2008

Thanks Anne! Great as is or step it up to your personal flavor. I flipped the meat ratio - 2# gr pork, 1# gr beef. I also added some additional New Mexico Chile powder (Chimayo chile) that has a roasted chile flavor w/ med heat and used 1 T of kosher salt (instead if 2t). I have to admit....the "nasty bits" make a chorizo as w/ any sausage. Without them, there is definately something missing. However this recipe does a good job as an introduction to this flavorful sausage.

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jdca5033

	Cooking Level: Expert Home Town: Decatur, Illinois, USA Living In: Oswego, Illinois, USA
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Reviewed: Nov. 12, 2007

I am delighted with this recipe which calls for normal ground meats. Ever look at the label when you buy chorizo from the store? Pork hearts and salivary glands - yuck! I have a few wonderful recipes that call for chorizo. I will use this every time. Thanks!

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chefsazy

	Cooking Level: Expert Home Town: Granada Hills, California, USA Living In: Highlands Ranch, Colorado, USA
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Reviewed: Sep. 11, 2007

Anne, thank you sooooooo much for your recipe. I bought chorizo yesterday and asked the clerk what spices were added to make chorizo, chorizo. Well, he said he could remember off the top of his head. Thank you for your recipe. I will happily make it from scratch with your recipe and as you say it always taste better home made. An additional ingredient that I might add is fresh chopped lemon zest.

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juliana07

	Cooking Level: Professional Home Town: Toronto, Ontario, Canada Living In: Victoria, British Columbia, Canada
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Reviewed: Aug. 7, 2007

This was pretty good but not outstanding. I was a bit nervous about the amount of chili powder called for but I actually wish I'd added more. I probably won't make this again, but thanks.

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Caroline C

	Cooking Level: Expert
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Reviewed: May 17, 2007

**DO NOT ADD JALAPENO JUICE as another reviewer stated! This will change the flavor completely. Mexican chili powders vary in flavor and spice by brand and variety. For more depth of flavor, MIX the chili powders. I personally used 3 different powders with fabulous results. This is the BEST basic chorizo recipe.

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EXARMYMEDIC

	Cooking Level: Expert Home Town: Eagar, Arizona, USA Living In: Sunnyvale, California, USA
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Reviewed: Nov. 22, 2006

Most excellent recipe! Everyone liked it! Great in breakfast burritos.

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DaBody


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Reviewed: Jul. 31, 2006

Good! My only change was to use chicken broth in place of the wine (I just didn't have any) and use ground turkey instead of beef & pork. I formed patties out of the meat and froze them individually. Fried some up yesterday, topped with some cheddar cheese and MMMMMM....! Thanks!

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DC Girly Girl

	Cooking Level: Intermediate Home Town: Baltimore, Maryland, USA Living In: Columbia, Maryland, USA
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Reviewed: Mar. 14, 2006

This tastes really good and makes your kitchen smell wonderful. Make as is if you like your chorizo non-spicy and low in salt. I elected to kick it up a notch, added a bit more garlic and salt, then about a teaspoon-ish of jalapeno juice to give it a little kick. Like I said, good as is, but a little bland for my taste. Add a little jalapeno and WOW! Thanks for this recipie, I've always wanted to make this on my own, instead of using the fatty mystery meat at the store!

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Melissa


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Reviewed: Feb. 19, 2006

I love this recipe. Its soooo good without all those left over parts that you have no clue what they actually are. This recipe is a keeper! I've made a few batches and given it away to family and friends. They love it!

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Reviewer:

tortiz


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