Chorizo is so simple to make, and you can find it in most markets, but I like to make a vegan and beef chorizo for my clients and for flavoring different dishes. I was taught this simple method by a south american woman many years ago. She told me that many of them do not eat the pork version like the one from Spain. I choose two versions to teach in my cooking classes to encourage a healthier diet.
I had the good fortune to have a chef friend of mine pass along some fresh buffalo meat, and I decided it would be great for the chorizo class...originally pork is used...
...TVP (textured vegetable protein, is a by product of soy) looks like cornflakes and is available in health food stores...for as little as .99 a pound...after it has cured you can add ground chick peas or hummus to make your own burgers...
...soak three smoked chilies for each 1 pound batch of chorizo in warm water...
...blend soaked chillies, garlic, vinegar, salt and pepper, roasted diced tomatoes, cumin well into a paste...do not worry if there are large pieces of chillies still in the paste...they soften during the curing process.
...if you make both vegan and beef the same night then mix vegan with paste first, so not to cross contaminate...
...mix in the paste well with hands...this is the fun part...
...both should be placed in air tight containers, placed in fridge to cure for three days; then portion up into patties, and freeze for easy access; otherwise both will only keep a week in fridge. *Great for burgers or flavoring your favorite recipes...
Chorizo should cure for three days, but the students in class wanted a taste and they opted for mini burgers, with a side of sauted spinach we made with the Morel Seared Scallops (blog after this one). They are topped off with one of my favorite cheese, Organic Valley Raw Sharp Cheddar, and served on french baguette slices.
