The day I found out that commercial chorizo was primarily composed of salivary glands and lymph nodes was the day I stopped eating it. Later I started to make my own from pork I ground myself. These days I tend to limit my pork consumption because it’s so much harder to trace what really went into it; grass fed beef is a whole lot easier to deal with in that regard. As a result I tend to keep it for the odd treat meal rather than as an everyday food. So lately I’ve been making grass fed beef chorizo. It’s Whole30 compliant, has no fillers at all and is absolutely delicious! Did I mention easy? Because it is ridiculously so: just season your beef, add some apple cider vinegar and mix! It’s not particularly photogenic so I’ve given you a picture of one of my morning chorizo hashes here – yum!
You can cook and eat this straightaway, or you can allow the flavors to mellow out overnight before cooking. What I tend to do is make a batch of grass fed beef chorizo and then split it up into single servings and freeze them. That way, it’s super easy to take out of the freezer the night before so that it’s ready to cook in the morning. It also prevents wayward “taste testers” from oversampling…
The way I’ve seasoned this is the way we personally like it, but it may be too hot for littles or non-spicy-food people, so feel free to adjust the amount of ancho chile powder to suit your tastes. All you need to do is measure out all your seasonings into a bowl like this:
Mix them together, add your beef and pour over the apple cider vinegar. I find the easiest way is to pull on a pair of disposable gloves and work the spices into the meat by hand. You don’t have to worry too much about overworking the meat like you might if making burger patties because you’re going to add the vinegar to the meat mix which will help tenderize it. Once it’s evenly mixed, you can cook it straightaway or save it for later – totally up to you!
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