Ingredients
2 lbs ground chicken, about 90% lean 10% fat
→ Chili Sauce
6 guajillo chiles :
→ Spices and Herbs
6 garlic cloves, unpeeled
4 cloves :
1 tsp dry marjoram :
1 tsp dry thyme :
1/4 tsp ground Mexican canela :
→ Additional Ingredients
Salt to taste (2 tsp kosher salt)
1 cup chili soaking liquid
Protein-Packed Chicken Chorizo | Mexican Recipe from Scratch!
Method of making
today we are making chiso but not just any chis so I love it it loves me back that’s why I put so much effort so much love into this recipe and right now I’m all into protein packed meals especially in the morning for breakfast so I’m opting for chicken and I’m all about it it is so so good this right here is going to be the best breakfast you’re going to have well at least I think so this recipe starts with a beautiful head of garlic but first i’m going to preheat a cast iron pan over medium heat remove six garlic cloves I would typically add them just like this but roasting them
just adds a whole lot more flavor so this has become a step I really don’t want to miss out on cast iron is hot you could use your personal gumal but since I am going to be toasting a few spices later on this cast iron Skillet works perfectly plus a small I did lower the heat to medium low because that pan is really hot right now but I am going to keep an eye on them flip them as necessary until we get this beautiful golden brown color all around now for the peppers I’ve got six wos one an for that slight smokiness and also sweetness but it doesn’t overpower two Chile
Protein-Packed Chicken Chorizo | Mexican Recipe from Scratch!
deible which are going to give us a nice kick but this chiso is going to be mild in heat if you want it even less spicy just Oma Chile because they do pack a punch if you want it spicy just add more it is up to you I am going to remove those seeds the stem as well I do find a good pair of kitchen scissors makes the world of a difference I’ve had these for like years now and I love them because they also come apart when you have to clean them just mentioning it I’ll leave the link to them down in the description area so that you get to cook more and love it every single day and as far as the Chile edible you don’t have to worry about these but if they do have a stem you’d have to remove it my kitchen is filled with a smell of roasted garlic we’re going to move on to the peppers and do them
in batches so that you can keep an eye on them make sure that they don’t burn a burnt pepper will taste super super bitter it’s going to destroy your sauce you might as well toss it and then start over but that’s why I have the heat over medium low as soon as those Peppers become fragrant they are ready to come out apart from them becoming really fragrant they also feel hot to the touch obviously be careful not to burn yourself these are marvelous now rinse those Peppers take them over submerge them in really hot water and just let them hydrate for about 5 to 10 minutes using the same Skillet medium low heat add in four whole cloves half a teaspoon of whole cumin seeds
Protein-Packed Chicken Chorizo | Mexican Recipe from Scratch!
one teaspoon of whole pepper corns and just let those toast a little bit swirl them around until they become fragrant as well this takes about 20 to 30 seconds it really depends but it really makes a huge difference when you take these small steps into to just opening up those flavors telling your ingredients hey you know give me a little something else and that’s what’s Happening Here flavors are evolving o that cumin is a great indicator because it changes in color and then you can definitely smell them now now add 2 teaspoons of Mexican dry oregano 1 teaspoon of dry thyme 1 teaspoon of dry margam and just a touch a/4 teaspoon of ground cinnamon or Mexican Canela wow I can smell it all the way right here I know it’s so good turn it off this took about what like 10 seconds
time to make that chile sauce it’s going to season the entire chizo and give it its beautiful iconic red color I’m going to start with a thir of a cup of apple cider vinegar you could also use white distilled vinegar but I really love the intense flavor from apple cider into the the blender it goes along with the hydrated chilis and do a cup of the soaking liquid 2 tablespoons of smoked paprika 1 tbspoon of ground onion 2 tpoon of kosher salt or you can do this to your liking all of those toasted fragrant spices and the last thing we need to do is peel the garlic cloves so that they can go in there as well blend this until it is completely smooth into a paste time for 2 lbs of ground chicken and I did make sure there was a little fat in there that I could see there’s also the leaner type of chicken
Protein-Packed Chicken Chorizo | Mexican Recipe from Scratch!
which you can use as well but you’re still going to have to end up using oil on that pan so it doesn’t stick to it might as well use the animal fat that it comes with it’s going to render a ton more flavor sauce has to be completely cooled down and just pour it inside that bowl and just mix it in Nelson just said isn’t that a lot of sauce for the chicken it’s going to look like it at first but just get it mixed in there and as soon as that happens look at how great this looks next I have a collander with a bowl add all of the chizo into the collander and you do want to pick one that doesn’t have big holes so that the meat doesn’t go through all right this is going to go into the refrigerator to kind of melt in with those seasonings marinate overnight I’d say at least 8 hours during that time any excess
moisture is going to drip through the holes in the colander it’s not going to be a lot in 8 hours you’re going to be delighted with the results here’s the one I made last night and I want to show you just how some of the moisture was released and I like to make them into little chiso sausages but obviously I don’t have pork casings you can use that I don’t have it so what I like to use is plastic wrap and I’m just going to scoop some of it on the edge I’m only going to store half of it because the other half we’re going to cook it right now and this is just one option you can also store it in Ziploc bags food safe container just like to make sure it is tightened kind of like a burito and we’re
Protein-Packed Chicken Chorizo | Mexican Recipe from Scratch!
just going to kind of twist it to secure those ends and there you have it we’re going to continue making the rest what doesn’t get cooked right away needs to be refrigerated or you can even freeze it both options do well eggs with chizo is a classic breakfast and that’s what I’m going to be doing most of the time of course there’s the classic tacos as well just going to heat a little bit of oil and chiso goes in chiso is fully cooked with a little bit of Browning in there I’ve got my scrambled eggs I’m going to do eight it really depends on how much meat you rather have eggs go in storb does not even compare not even not even in terms of like fragrance right no you can smell the peppers on this you can smell it from start to finish my friends this is done it smells so good it looks amazing I’m going to
pair it with some brief fried beans you can do Mexican queso fresco which I have a recipe for I’m going to link it in the description area GMA meana same thing I have a recipe for it even sour cream if that’s what you have on hand just remember the full printable recipe is going to be available on via.com with a ton more details let’s try it oh my goodness home made Cho M this is just so good you guys M chicken flavor is there and we got some queso from Salvador wow you guys chicken chiso is brilliant for breakfast mhm I don’t mind having chiso and eggs anytime during the day chiso is good anytime mhm and you can smell the wo on this one you can taste it you can feel it all
Protein-Packed Chicken Chorizo | Mexican Recipe from Scratch!
the ingredients are there you know to be enjoyed this just reminds me of the chorizos you know when we were in Mexico cooking chorizos on the fire we just need to get our hands on those um pork qu casings yeah just have some chizo for breakfast chicken Maes I mean it’s very it’s so good though mhm you don’t have the preservatives you don’t have you know like all the artificial stuff it’s all natural and it just hits different when you know what’s in there mhm clean ingredients I could not be more thankful for this meal for Rosanna and now you guys can enjoy
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