Mexican Chorizo
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Making 50lbs of Excalibur Mexican Chorizo, that I will call mild or regular. Also making 25lbs of HOT……my question what and how much to put into 25lb batch of HOT? Thinking cayenne and or red pepper flakes…we will be frying some up before packaging to taste, but what’s a good starting point?
Thanks,
Kevin
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mdseaside said in Mexican Chorizo:
I would start with 2 TBS. of each. Gives you two kinds of heat.
Taste a solid advice. If I were making a Mexican chorizo I would use HOT Calabria ground pepper and ancho chili for more of a Spanish flavor profile.
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Making 50lbs of Excalibur Mexican Chorizo, that I will call mild or regular. Also making 25lbs of HOT……my question what and how much to put into 25lb batch of HOT? Thinking cayenne and or red pepper flakes…we will be frying some up before packaging to taste, but what’s a good starting point?
Thanks,
Kevin
klambert1251 Hi Kevin. I might be too late to respond to your post, so please let us know how it turned out. However, my suggestion for a 25 lb. batch would be to use 50 grams of Arbol Chili, and 70 grams of Chipotle powder. Then cook a bit and taste it, adding to your taste. I also would use Ancho, but that is more for color and flavor as it hasn’t got any heat.
I love Mexican Chorizo in the mornings with eggs. -
Since you are going into uncharted territory, I would suggest doing a small 1 or 2 lb test batch before going all in on 25 lbs.
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Making 50lbs of Excalibur Mexican Chorizo, that I will call mild or regular. Also making 25lbs of HOT……my question what and how much to put into 25lb batch of HOT? Thinking cayenne and or red pepper flakes…we will be frying some up before packaging to taste, but what’s a good starting point?
Thanks,
Kevin
klambert1251 whatever you choose let us know and good luck
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