Thank you for this Great recipe. Though I didn't have the peppers as required I used a Chipotle pepper and a Morita pepper. we used this for soft tacos and wow it all vanished, it was very good. will be making this quite often
Thank you for sharing your delicious chorizo recipe! The seasoning is perfect and I love the fact that it is ground pork without any byproducts. We will be enjoying this recipe often!
Way to go Julesong. Thank you for posting this awesome recipe. I love chorizo but my family won't eat it because of the funky ingredients. I made some chorizo and egg burrito's for breakfast this morning using this recipe and they were a big hit. I will have to try the tequila in it the next time I make it. (Didn't have any because I drank it all the night before).
My first time making my own sausage. I love chorizo. I used this to make my Spicy Black Bean & Chorizo Chili. It turned out very well. Thank you very much for sharing this recipe.
Dang Jules...... you are major 5 star!!!! As I return South I will wow people with my homemade Julesong Chorizo!!! Oh, Jules..... I've posted new Julia recipes just for you!!! Hugs to you and yours!!! T.J.
Wonderful chorizo,so spicy and tasty.no salivary glands ground in it! Thank you for posting this,as I use alot of sausage.I used it withSharlene~W's Chorizo=potato Quesadillas.I omitted the tequila,Did not seem to hurt the wonderful taste.
I liked the flavor of this a lot but DH said it was missing something. I let it set for three days in the fridge before I cooked some with Ellie's Chorizo & Beans Ellie's Chorizo and Beans. The next day I scrambled eggs with the chorizo and DH changed his mind. He said it tasted great! (I added a little chili powder). I'll be making loads of this since I had to buy large quanties of peppers. Great recipe! thanks for sharing!
I moved 25 years ago from the Southwest to Lancaster Co, PA. Finding chorizo up here is hit or miss, but I have a serious fondness for it. Until I saw this recipe, it never occurred to me to make my own, so a great big THANK YOU for posting this. I wanted to have plenty on hand, so I doubled the recipe, then made patties of about 1/3 pound each and put them in freezer wrap. The brown sugar seemed an odd ingredient, but I found that with all the spices, it's actually essential. It's very satisfying to know I'm going into winter with plenty of chorizo on hand. Thanks again!!!