When you make your own chorizo, you can control the spices, fat content, and salt level, as well as eliminate coloring agents and preservatives. This is my easy, money-saving version of soy chorizo. It has a wonderful Spanish flavor!
Makes about 3 cups.
Ingredients:
- 3 dry California chili peppers
- 1 1/2 c textured vegetable protein (TVP) granules
- 2 1/2 c boiling water
- 1/4 c red wine vinegar
- 1 tsp sea salt
- 3 Tbsp tomato paste
- 2 Tbsp paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp Mexican oregano
- 1 tsp cumin powder
- 1 tsp black pepper
- 1/2 tsp marjoram
- 1/2 tsp thyme
- 1/2 tsp allspice
- 1/8 tsp ground cloves
- 2 Tbsp olive oil
Directions:
- Using kitchen shears, remove the stems of the California chili peppers. Slit them up the side and remove all seeds. Use the sheers to mince the peppers.
- In a large bowl, place the minced chili peppers, the TVP, and the boiling water. Stir and allow to stand 15 minutes to soften.
- Add vinegar, salt tomato paste, paprika, onion powder, garlic powder, oregano, cumin, pepper, marjoram, thyme, allspice and cloves. Blend well.
- In a large skillet or wide pot, heat the olive oil on medium. Add the chorizo mixture and cook 10 minutes, stirring often, or until the moisture has evaporated out and the spices have fully blended. Use in your favorite recipes.
- Place any unused portion in a refrigerator or freezer container. Use refrigerated mixture within a week. The frozen mixture will keep at least 3 months.