Pici, or “Fat Spaghetti,” is a a traditional Tuscan pasta that is easy to make. Only a handful of ingredients and steps are needed to make this wonderful dish. Here’s a step by step guide.

Pici is a thick, hand-rolled pasta, originating from the region of Tuscany, especially in the province of Siena. It’s sometimes described as “chunky spaghetti” due to its appearance. It has a slightly irregular, rough texture due to its handmade nature, which allows sauces to adhere to it beautifully. Pici is typically made using only durum wheat flour and water, without any eggs, though many variations – like mine – include a touch of olive oil. This makes it a vegan-friendly pasta option.

RECIPE NOTES

1. Kneading: Proper kneading is essential for the dough’s texture. If the dough feels too sticky, add a bit more flour. If it’s too dry, add a splash of water.
2. Resting Time: Don’t skip the resting period for the dough. This allows the gluten to relax, making it easier to roll out and shape.
3. Thickness: The thickness of the pici is up to personal preference. Some like it thicker for a more rustic feel, while others prefer it slightly thinner.
4. Cooking Time: Fresh pasta cooks much quicker than dried store-bought pasta. Keep a close eye on the pici when boiling to ensure they don’t overcook. They’re typically ready once they float to the water’s surface.
5. Storing: If you’re not cooking the pici immediately, you can lay them out on a tray dusted with semolina and let them air dry for several hours. Once dried, they can be stored in an airtight container for a few days.
6. Freezing: Pici pasta can be frozen for future use. To freeze, place the shaped pasta on a tray, ensuring they’re not touching. Freeze for a few hours, then transfer to a freezer bag. This method prevents them from sticking together.
7. Sauce Pairings: Pici pasta is versatile and pairs well with various sauces. In Tuscany, a common pairing is “agli e olio” (garlic and oil) or a simple tomato sauce. However, the pasta’s robust texture also stands up well to heartier meat sauces.

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Step by Step Guide to Making Tuscan Pici Pasta

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Making the Pici Pasta Dough

1. In a large mixing bowl, add the all-purpose flour and create a well in the center.
2. Gradually pour in the water into the well, starting to incorporate the flour by using circular motions with your fingers or a fork. This will ensure the flour and water combine smoothly.
3. Once the flour and water are mostly combined, add the olive oil and a pinch of salt to the mixture.
4. Begin to knead the mixture in the bowl, combining all the ingredients thoroughly until you obtain a consistent mass.
5. Continue kneading the dough on a flat surface for about 5 minutes. Your goal is to form a smooth, round, leaf-like shape with the dough.
6. Once kneaded, cover the dough with either a cotton cloth or plastic wrap. Allow it to rest for approximately 30 minutes. This resting period will make the dough more pliable and easier to roll out.

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Rolling and Shaping the Pici

1. After allowing the dough to rest, flatten it gently with your hand. Then, using a rolling pin, roll out the dough until it’s about 1/4 inch thick.
2. For shaping the pici, you have two methods:
   • Traditional Method: Using a sharp knife, slice the rolled out pasta into 1/4 inch wide lengths. Don’t be overly concerned if some strips end up slightly longer than others, as homemade pasta often varies in size. Once sliced, take each strip and roll it on your work surface using the palms of your hands, giving them a rounded, spaghetti-like shape.
   • Rolling Pin with Grooves Method: If you have a rolling pin with grooves, press it onto the rolled-out pasta while rolling. This will create evenly spaced grooves on the pasta. After you’ve rolled over the entire surface, pick out the individual strips, separating your thick spaghetti one by one. You can keep the shape as is or gently roll them with your hands for a more rounded appearance.
3. Ensure your work surface is well-dusted with semolina flour. This prevents sticking. Once the pici are shaped, give them another light dusting of semolina to prevent them from sticking together.

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Cooking the Pici Pasta

1. Bring a large pot of water to boil. Once boiling, add about 2 teaspoons of salt.
2. Carefully add the prepared pici to the boiling water. Allow them to cook for approximately 5 minutes, or until they rise to the surface and are al dente.
3. Once cooked, drain the pici and toss them in your favorite sauce. Whether it’s a traditional ragu (meat sauce), pesto sauce, or pummarola (tomato sauce), they’ll be delicious. And don’t forget to top your dish with a generous sprinkle of Parmesan cheese for that authentic Italian touch!

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Step by Step Guide to Making Tuscan Pici Pasta

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• Author: Erika Elia
• Total Time: 50 minutes
• Yield: 1 pound of pasta

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Description

Pici, or “Fat Spaghetti,” is a a traditional Tuscan pasta that is easy to make, as it takes only a handful of ingredients and steps to make.

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Ingredients

Units USM

• 14 oz all purpose flour
• 4 oz semolina
• 7 fl oz (2/3 cup water)
• 2 tbsp Extra Virgin Olive Oil
• 1 pinch salt

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Instructions

Making the Pici Pasta Dough

1. In a large mixing bowl, add the all-purpose flour and create a well in the center.
2. Gradually pour in the water into the well, starting to incorporate the flour by using circular motions with your fingers or a fork. This will ensure the flour and water combine smoothly.
3. Once the flour and water are mostly combined, add the olive oil and a pinch of salt to the mixture.
4. Begin to knead the mixture in the bowl, combining all the ingredients thoroughly until you obtain a consistent mass.
5. Continue kneading the dough on a flat surface for about 5 minutes. Your goal is to form a smooth, round, leaf-like shape with the dough.
6. Once kneaded, cover the dough with either a cotton cloth or plastic wrap. Allow it to rest for approximately 30 minutes. This resting period will make the dough more pliable and easier to roll out.

Rolling and Shaping the Pici

1. After allowing the dough to rest, flatten it gently with your hand. Then, using a rolling pin, roll out the dough until it’s about 1/4 inch thick.
2. For shaping the pici, you have two methods:
   • Traditional Method: Using a sharp knife, slice the rolled out pasta into 1/4 inch wide lengths. Don’t be overly concerned if some strips end up slightly longer than others, as homemade pasta often varies in size. Once sliced, take each strip and roll it on your work surface using the palms of your hands, giving them a rounded, spaghetti-like shape.
   • Rolling Pin with Grooves Method: If you have a rolling pin with grooves, press it onto the rolled-out pasta while rolling. This will create evenly spaced grooves on the pasta. After you’ve rolled over the entire surface, pick out the individual strips, separating your thick spaghetti one by one. You can keep the shape as is or gently roll them with your hands for a more rounded appearance.
3. Ensure your work surface is well-dusted with semolina flour. This prevents sticking. Once the pici are shaped, give them another light dusting of semolina to prevent them from sticking together.

Cooking the Pici Pasta

1. Bring a large pot of water to boil. Once boiling, add about 2 teaspoons of salt.
2. Carefully add the prepared pici to the boiling water. Allow them to cook for approximately 5 minutes, or until they rise to the surface and are al dente.
3. Once cooked, drain the pici and toss them in your favorite sauce. Whether it’s a traditional ragu (meat sauce), pesto sauce, or pummarola (tomato sauce), they’ll be delicious. And don’t forget to top your dish with a generous sprinkle of Parmesan cheese for that authentic Italian touch!

• Prep Time: 45 mins
• Cook Time: 5 mins
• Category: Primi
• Method: Rolling
• Cuisine: Italian

Keywords: Pici pasta, Tuscan pasta, homemade pasta, Italian cuisine, traditional pici recipe, pasta from scratch, pici sauce pairings, fresh pasta making, kneading pasta dough, semolina pasta, rustic Italian dishes, cooking pici, Italian pasta types, all-purpose flour pasta, rolling pin pasta techniques.

The post Step by Step Guide to Making Tuscan Pici Pasta appeared first on Honest Cooking.

My love for food was ignited by a simple pasta dish. I often watched my mother, an exceptional cook from whom I inherited my passion, as she prepared a myriad of delightful meals. Even with seemingly simple dishes like pasta, she poured immense care and attention into every step. As a child, I would absorb and memorize each of her gestures.

I took particular pleasure in waiting for the water to boil. As the pasta simmered, I’d eagerly watch the pot, anticipating the scrumptious meal ahead. Testing a noodle here and there to ensure the pasta was perfectly al dente became an essential ritual. The fact that my mother would value my input on its doneness, even as a young child, was deeply meaningful. As I grew older, I came to understand that she was subtly introducing me to the culinary world, a realm intrinsically vital to everyone since we all eat daily. Being able to cook a meal is a foundational form of independence. For me, mastering the art of pasta became a poignant rite of passage.

“You must remain focused,” my mother would often advise, “Even an extra minute can turn the pasta mushy. If it’s overcooked, it loses its essence, and no seasoning can revive it.”

“Al dente” is the hallmark of perfectly cooked pasta. This term was a constant refrain in our kitchen, serving as a reminder of this primary cooking tenet.

However, before the act of cooking, selecting the right pasta is paramount. Italy boasts a vast array of shapes, sizes, and brands, both nationally recognized and regional. While the quality is consistently excellent, some brands invariably stand out more than others. The caliber of grain (in Italy, pasta is exclusively crafted from durum wheat) and the purity of water are the primary benchmarks to gauge superior pasta. The vast selection can be daunting even for locals. My mother, though, always had her trusted favorites, and she taught me to discern quality with a discerning eye. From a young age, I was introduced to varieties like organic durum wheat, whole wheat, Kamut, and Farro. As an adult, I’ve come to appreciate corn, rice, and buckwheat pastas, which are naturally gluten-free, offering both high digestibility and a lighter fare for summer dishes.

While pasta is emblematic of Italian cuisine, there’s a common misconception abroad: many believe fresh pasta is the staple for Italians. In reality, the true staple is dry pasta. According to recent statistics, a staggering 99% of Italians consume pasta, with the average Italian consuming 28 kilograms (or roughly 62 pounds) annually. Made strictly from durum wheat, dried pasta, when cooked al dente and paired with simple sauces, epitomizes the Mediterranean Diet (recognized by UNESCO as an Intangible Cultural Heritage). Contrary to the belief of many foreigners, pasta, much like pizza, isn’t necessarily fattening. A vast number of Italians enjoy a plate of pasta daily and rank among the world’s longest-lived populations (alongside the Japanese) with notably low obesity rates. The fresh, seasonal condiments typical of the Mediterranean Diet further attest to pasta’s place as a wholesome meal option.

THE ORIGINS OF DRIED PASTA

The Arabs introduced dried pasta to Western Sicily. However, pasta’s roots can be traced back to the Greeks and Romans, where it was known as “Lagana”, a precursor to today’s lasagna.

Over time, the regions of Sicily and Liguria played pivotal roles in popularizing dried pasta throughout Italy. Both Sicilians and Ligurians, often venturing to sea, required provisions that were long-lasting, compact, and energy-rich. The ideal Mediterranean climate in these regions naturally lent itself to the pasta drying process. Historically, pasta was crafted from semolina flour, with producers using a bench to sit and their feet to knead the dough. Naples emerged as one of the early cities to import pasta from Sicily. By the 1600s, it signified a transformative era for dried pasta (in Italian, “Pasta secca”), positioning it as an iconic facet of Italian culture.

In Naples, pasta was traditionally dried on reeds under the sun or in the fresh air. Gragnano, a quaint town near Naples, soon gained international acclaim for its superior pasta quality, attributed to its perfect weather conditions—ample sun, wind, and just the right level of humidity. Historically, Gragnano’s main streets were purposefully aligned to optimize natural pasta drying, ensuring maximum sun exposure. Today’s Gragnano pasta, exported globally and available in top-tier Italian food stores, is derived from wheat cultivated in designated regions. This wheat is ground into flour, blended with water from local springs, spread on wooden frames, then sliced by “cutters” into desired sizes. Modern machinery now aids the drying process.

Until the late 18th century, pasta was primarily enjoyed plain or simply with cheese. The discovery of the Americas introduced tomatoes to the Mediterranean, where they thrived. Eventually, Southern Italy pioneered the first tomato sauce (seasoned with salt and basil) to complement “macaroni”.

Presently, the pasta industry stands as a pillar of the “Made in Italy” brand, with a continually growing global market. Revered as a wholesome food, pasta offers minimal calories, highly digestible carbohydrates, iron, and B vitamins.

In Italy, only durum wheat is used for dried pasta, distinguishing it from other countries that might use different wheat varieties. This choice ensures Italian pasta’s exceptional cooking resilience. Italy, with its rich gastronomic landscape, sees each pasta type and sauce as a reflection of the distinct traditions from various cities.

Most Common Types of Dried Pasta

While the world is familiar with types like “rigatoni”, “penne”, “fusilli”, and “spaghetti”, Italy offers a plethora of dried pasta shapes. Here’s a list of some of the most popular ones, each lending itself to a variety of delicious recipes.

SHORT PASTAS (Pasta Corta):

• Anelletti: Translated as “small rings”, these are commonly used in soups or, especially in Sicily, for oven-baked dishes.
• Calamarata: These ring-shaped pastas are versatile, pairing well with any sauce.
• Conchiglie: Known as “shell pasta”, they’re ideal with sauces, vegetables, and cheese.
• Cellentani: A small tubular shape, perfect for hearty sauces or baked dishes.
• Ditali (or Ditalini): Short tubes that complement soups and legumes.
• Farfalle: Often called “bow-tie pasta”, they’re popular in salads but also pair wonderfully with simple tomato sauces.
• Fusilli: Their spiral form ensures sauces cling perfectly to each bite.
• Malloreddus: Also referred to as “Sardinian gnocchi”, this traditional pasta from Sardinia is made from durum wheat semolina. The name “Malloreddu” means “bull” in Southern Sardinia, and its plural form “malloreddus” translates to “calves”, referencing the pasta’s dense texture and shape.
• Paccheri: These larger pasta pieces are best suited for robust sauces, such as ragu.
• Penne: Available as smooth (“lisce”) or ridged (“rigate”), penne is excellent for capturing more sauce and can even be used in salads.
• Radiatori: Resembling “radiators”, they’re a top choice for salads and vegetable-based sauces.
• Rigatoni: These are ridged tubes that pair well with just about any sauce.
• Ruote: Known as “wagon wheels”, they’re a favorite for salads.
• Sedanini: The name translates to “little celery stalks”, and they’re perfect when teamed with tomato-based sauces.

LONG PASTAS (Pasta Lunga):

• Bucatini: Derived from “buco”, meaning “hole”, these tubular pastas have a unique function. The central hole ensures they cook evenly, as water penetrates them during boiling, reducing cooking time.
• Busiati Trapanesi: A distinctive Sicilian pasta shape, typically paired with Trapanese pesto.
• Linguine: Translated as “little tongues”, they’re commonly paired with seafood and tomato sauces.
• Reginette: Also known as “Mafaldine” (Little Mafalda). These were crafted in honor of Princess Mafalda di Savoia’s birth in 1902. She was the daughter of Vittorio Emanuele III, the last King of Italy, hence the name meaning “little queen”.
• Spaghetti: Arguably the most renowned pasta type, it’s versatile and pairs well with a myriad of sauces.

ESSENTIAL PASTA COOKING TIPS:

With these tips, you’ll be able to perfect your pasta cooking and ensure that you get the ultimate result every time.

1. Cooking Time: The duration for cooking pasta is contingent upon its size and thickness. Aim to cook pasta “al dente” – neither too soft nor too firm. This ensures maximum flavor, preserves nutritional value, and aids in digestion.
2. Pot Size: Always use a large saucepan for pasta. If too confined, pasta tends to stick together during cooking.
3. Salting: Only add salt once the water has begun boiling.
4. Water Clarity: If the cooking water remains clear, it’s indicative of the grain’s high quality.
5. Adding Pasta: For long pasta types, ensure it expands naturally in the pot without breaking. For shorter varieties, gradually add them – akin to a “rainfall” – to prevent clustering at the pot’s base.
6. Stirring: Gently and frequently stir the pasta during the initial cooking minutes to prevent sticking. Stir occasionally thereafter.
7. Testing for Doneness: Although each pasta type has its unique cooking duration, the most reliable way to determine if it’s done is by tasting. You can also assess the pasta’s firmness with a fork or notice the subtle lightening of its exterior color as it cooks.
8. Draining: Once cooked, drain the pasta but retain a small quantity of the cooking water. This reserved water can be added later if the pasta becomes too dry.
9. Portioning: Italian recipes are curated for balanced portions. Typically, an 80g serving per person is advised. However, if pasta is the sole dish, consider upping the portion to around 100g.
10. Choosing Quality: Opt for a high-quality pasta brand. High-quality pasta retains its texture even if slightly overcooked. Don’t solely rely on popular brands. Always read product details, pay attention to the grain’s origin, and specifically choose pasta made from durum wheat semolina. If you’re keen on Italian pasta, ensure its authenticity by confirming it’s “Made in Italy”. Experiment with various wheat types, like whole wheat (rich in fiber), Kamut, Farro, or even gluten-free options like buckwheat, rice, and corn.

TOP ITALIAN INGREDIENTS FOR PASTA

These are the most important ingredients you’ll need to know more about in order to be able to call yourself a pasta-master.

TOMATOES:

• • • Quality: A superior quality tomato can elevate even the simplest salad or pasta dish.
    • Varieties: Italy is home to numerous tomato types suited for both salads and sauces.
      • San Marzano: Recognized by its elongated shape, firm flesh, minimal seeds, and reduced water content. These characteristics make it ideal for sauces and purees. Notably, the variety from Naples and the Campania Region holds the EU DOP (Protected Designation of Origin) label.
      • Cherry Tomatoes from Pachino: These petite tomatoes are perfect for quick sauces and cold pasta salads. Produced in Sicily and recognized under the EU DOP label, they are a subtype of the esteemed “Pachino tomato,” named after the Sicilian town where they flourish.

CHEESES:

• • • Diversity: With over 400 cheese varieties, many of which possess the European DOP label, Italy offers a cheese for every palate.
      • Fontina: A PDO cheese from Valle d’Aosta, made from cooked cow’s milk, it boasts a subtle yet rich flavor, often used in fondue.
      • Gorgonzola: Originating from the Lombardy town bearing its name, this cheese is renowned for its soft texture and greenish streaks, a result of mold formation. Its unique taste is hard to replicate.
      • Grana Padano: A PDO hard cheese from Northern Italy, it’s granular and similar to Parmigiano-Reggiano.
      • Parmigiano-Reggiano: A PDO hard cheese aged between 1 to 3 years. Its production is restricted to specific provinces in Italy. Note: “Parmesan” isn’t the English equivalent of Parmigiano-Reggiano but an imitation lacking the PDO certification.
      • Pecorino: Derived from sheep’s milk, “Pecorino Romano” is the most popular variant, known for its spicy aroma.
      • Ricotta: Unlike other cheeses, ricotta is derived from whey. “Ricotta Salata,” particularly popular in Sicily, is saltier and ideal for grating over pasta.
      • Robiola & Taleggio: Both are soft cheeses produced in various Italian regions, with Taleggio known for its buttery flavor.

EXTRA VIRGIN OLIVE OIL:

• • Essence of Mediterranean Diet: It’s the only vegetable oil sourced without any manipulation or chemical additives. Comprised chiefly of monounsaturated fatty acids and enriched with linoleic fatty acid, polyphenols, vitamin E, and beta-carotene, it’s lauded for its antioxidant properties. Always prioritize quality when selecting extra virgin olive oil.

The post Everything You Need to Know About Pasta appeared first on Honest Cooking.

Located near the city of Syracuse in Sicily is the quaint town of Pachino. Interestingly, Pachino is closer to Africa than to the Italian mainland. The town is famed for producing the high-quality tomatoes affectionately named after it. These tomatoes aren’t just unique; they’ve been granted a special Protected Geographical Indication due to their distinctiveness.

What makes these tomatoes so exceptional? A lot can be attributed to Pachino’s unique climate. The ample sunshine they receive, even during winter months, combined with the saline-rich groundwater used for irrigation, results in their unparalleled taste.

There are many distinct varieties of Pachino tomatoes, with some of the most popular being:

The Costoluto tomato

Medium-sized, is known for its crunchy texture. Its rich flavor, a result of local innovative farming methods, makes it an ideal choice for salads. This tomato’s unique taste is hard to replicate outside of Pachino.

The Datterino tomato

Resembling a date in shape and size, is notably sweet. It has a delicate, vibrant red skin and is perfect for dishes like bruschettas, salads, and appetizers.

Cuore di bue or “bull’s heart tomatoes”

Pear-shaped with a ribbed appearance. Their reduced seed content and dense flesh make them another salad favorite. The name is inspired by the tomato’s unique shape.

The Riccio or “hedgehog” tomato

Aromatic, characterized by its deep red flesh. While it’s delightful when eaten fresh, it’s also a preferred choice for rich tomato sauces.

The Camone tomato

Smooth and round, is an ideal pick for salads, harmoniously blending acidity and sweetness.

The Piccadilly tomato

A variation of the “Bunch Red”, has a slightly elongated form. Its delicious taste makes it a go-to for starters or side dishes.

Pachino tomatoes, beloved around the world, offer a taste of authentic Italian recipes. A salad featuring these tomatoes only requires quality olive oil and a touch of sea salt to shine. Meanwhile, a pasta sauce made from them is perfectly complemented by fresh basil and grated Parmigiano cheese.

Indeed, the magic of Italian cuisine often lies in the quality of its ingredients. The Pachino tomato, with its distinctive flavor, adds a depth of taste to any dish it graces.

The post Sicily’s Culinary Treasure: Pachino Tomatoes appeared first on Honest Cooking.

Today I will be sharing one of my favorite Mexican recipes with you, Chorizo. When Europeans hear this word they think of a fermented cured red sausage (Spanish chorizo). But when North Americans hear chorizo they think of a spicy, crumbly meat, red sausage (Mexican chorizo). Spanish chorizo and Mexican chorizo are very different from each other in looks, texture and taste. Since the Spanish chorizo is cured it can just be sliced and eaten. Mexican chorizo must first be removed from its casings then cooked before eating. No matter what you may find on the Internet the two are not interchangeable. I love both types of chorizo but for very different reasons and to eat or cook with in different ways. This recipe is my own trusted recipe, one I’ve been using for a long time, one I love so much that I included it in my cookbook.

The key ingredient that gives Mexican chorizo its red color and spiciness is the Ancho chile powder. But depending on where you live Ancho chile may or may not be available. Below I have listed a way of substituting the Ancho chile with other chile powders. Using the substitute will yield a slightly different tasting chorizo but it will still be very close in taste and can be used just the same. Another great thing about this recipe is that it doesn’t use sausage casings, you only need to cook it before enjoying it.

Step by Step Guide to Making Homemade Mexican Chorizo

Gathering Your Ingredients:

Prepare all your ingredients. You will need ground pork, various spices including cumin seeds, coriander seeds, cloves, bay leaves, and ground cinnamon. Additionally, you’ll require some herbs, granulated garlic, sea salt, peppercorns, chile powder (with options for substitutes), and apple cider vinegar (with the option of using red wine vinegar).

Preparation Tip:

Before you begin, it’s important to note that chili powders can cause a burning sensation to your hands. For this reason, consider wearing plastic gloves during the preparation, especially when handling the chili and the chorizo mixture.

Spice Grinding:

1. Using a mortar and pestle, begin by grinding the cumin seed, coriander seed, and cloves together.
2. Crumble the bay leaves into the mortar with your hands and grind them until they blend into a fine powder.
3. Incorporate the remaining spices, including ground cinnamon, oregano, thyme, granulated garlic, sea salt, and peppercorns (or ground black pepper). Grind or mix them until everything is uniformly combined.

Mixing with Pork:

1. In a large glass bowl, break up the ground pork using your hands.
2. Pour in the apple cider vinegar and sprinkle half of your ground spice mixture over the pork. It’s crucial to spread the spices evenly.
3. Integrate the spices into the pork, ensuring even distribution. Keep adding more of the spice mixture bit by bit, until all of it has been worked into the meat.
4. Continue mixing until the meat turns a reddish hue from the chile powder, and all the spices are entirely absorbed.

Rest and Store:

1. Once the chorizo mix is prepared, it’s best to let it rest overnight in the refrigerator. This resting period allows the flavors to meld, leading to a richer taste.
2. If you’re not ready to use the chorizo right away, consider freezing it. Without casings, you have the flexibility to shape your chorizo into sausages or patties. Maintaining their shape is easy – simply wrap each one in plastic kitchen wrap.
3. Alternatively, you can portion out specific amounts of chorizo and store them in plastic bags, which lets you defrost only the amount you need later on, without using up the entire batch.

Cook and Enjoy:

Authentic Homemade Mexican Chorizo

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★★★★★

4.9 from 33 reviews

• Author: Nancy Lopez McHugh
• Total Time: 30 mins
• Yield: 8-10 servings

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Description

Learn how to make authentic Mexican chorizo at home and have the perfect ingredient ready to go for delicious tacos, sopes, or frijoles.

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Ingredients

Units USM

• 1.10 lb. or 500 grams of ground pork
• 1 tbsp. cumin seed
• 1 tsp. coriander seed
• 5 whole cloves
• 2 bay leaves
• 1/4 tsp. ground cinnamon
• 1/2 tsp. oregano
• 1/2 tsp. thyme
• 1 tbsp. granulated garlic
• 1 tsp. sea salt
• 5 whole peppercorns (or 1/2 tsp. ground black pepper)
• 2 tbsp. Ancho chile powder OR substitute with a combination of
• 2 tbsp. paprika mixed with 1/2 tsp. cayenne powder OR
• 2 tbsp. paprika mixed with 1 tsp. red chili powder
• 3 tbsp. apple cider vinegar (can substitute with
• red wine vinegar)

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Instructions

Spice Grinding:

1. Using a mortar and pestle, begin by grinding the cumin seed, coriander seed, and cloves together.
2. Crumble the bay leaves into the mortar with your hands and grind them until they blend into a fine powder.
3. Incorporate the remaining spices, including ground cinnamon, oregano, thyme, granulated garlic, sea salt, and peppercorns (or ground black pepper). Grind or mix them until everything is uniformly combined.

Mixing with Pork:

1. In a large glass bowl, break up the ground pork using your hands.
2. Pour in the apple cider vinegar and sprinkle half of your ground spice mixture over the pork. It’s crucial to spread the spices evenly.
3. Integrate the spices into the pork, ensuring even distribution. Keep adding more of the spice mixture bit by bit, until all of it has been worked into the meat.
4. Continue mixing until the meat turns a reddish hue from the chile powder, and all the spices are entirely absorbed.

Rest and Store:

1. 1. Once the chorizo mix is prepared, it’s best to let it rest overnight in the refrigerator. This resting period allows the flavors to meld, leading to a richer taste.
   2. If you’re not ready to use the chorizo right away, consider freezing it. Without casings, you have the flexibility to shape your chorizo into sausages or patties. Maintaining their shape is easy – simply wrap each one in plastic kitchen wrap.
   3. Alternatively, you can portion out specific amounts of chorizo and store them in plastic bags, which lets you defrost only the amount you need later on, without using up the entire batch.

Now you are ready to use the chorizo in all of your favorite Mexican recipes like tacos, sopes, frijoles charros, chiles rellenos or any of your other favorite fusion recipes.

Notes

Gathering Your Ingredients: Prepare all your ingredients. You will need ground pork, various spices including cumin seeds, coriander seeds, cloves, bay leaves, and ground cinnamon. Additionally, you’ll require some herbs, granulated garlic, sea salt, peppercorns, chile powder (with options for substitutes), and apple cider vinegar (with the option of using red wine vinegar).

Preparation Tip: Before you begin, it’s important to note that chili powders can cause a burning sensation to your hands. For this reason, consider wearing plastic gloves during the preparation, especially when handling the chili and the chorizo mixture.

• Prep Time: 30 mins
• Category: Main
• Method: Mixing
• Cuisine: Mexican

Keywords: mexican, tacos, chile, chili, spicy, chorizo, sopes, frijoles, taco night, homemade, spices

The post Authentic Homemade Mexican Chorizo appeared first on Honest Cooking.