Sorry, that sounded like a good idea at the time. Like a chorizo party.
I can’t say that I’ve had Mexican Chorizo often, I just know that when I do have it, it’s quite a tasty treat.
Also, it’s a fun word to say (noted, above). It just sounds so zesty and authentic.
Truth be told, normally I cheat and go for the Soy Chorizo at TJ’s. It tastes the same as chorizo, but without all the pork fat.
Since soy isn’t the greatest for our bodies, and you can’t make it mass quantities for a low cost, this recipe is my new option.
I’ve mostly had chorizo with eggs, but it’s also a great meat option for burritos, tacos, or nachos.
So many times at the mention of chorizo, the first thing that is assumed is how unhealthy it is. Well, as I used extra lean pork in this recipe, therefore not having to drain off excess fat, I’d say your good to go.
There’s probably a texture difference with the extra lean pork versus the fatty pork, but it’s something that you don’t even notice when you pack your chorizo into a burrito stuffed with other ingredients and condiments.
The flavors aren’t at all sacrificed with this low-fat version. In fact, I find that it is all that much more enjoyable!
Sidenote: you can make some bomb nachos or set up a taco bar with a few batches of this chorizo, to feed the masses for Superbowl Sunday. You might just make some new best friends, too. The options are endless.
We made breakfast tacos with chorizo, scrambled eggs, potatoes, salsa, sour cream, green onions, cheese and garnished with cilantro. Feel free to add what you like; they are versatile and always a fantastic breakfast choice.
Makes 1 lb of chorizo; servings vary on how it’s enjoyed.
1 lb. lean ground pork
1 Tbsp. cumin seed
1 tsp. coriander seed
6 whole cloves
2 bay leaves
just shy of 1/4 tsp. ground cinnamon
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1 Tbsp. granulated garlic
1 tsp. salt
5 whole peppercorns (or 1/2 tsp. ground black pepper)
2 Tbsp. Ancho chile powder
1 tsp paprika
3 tbsp. apple cider vinegar
In a clean coffee grinder or “magic bullet” small type of blender, grind the cumin seed, coriander seed and cloves. With your hands tear the bay leaves into small pieces and add them to the ground spices, and grind until you have a fine powder. Add the remaining spices and grind until everything is well combined.
Add the ground pork to a large glass bowl.
For the mixing you may want to wear plastic gloves to keep from staining your hands or possible irritation from spices. Add the vinegar and half of the spices to work them into the pork, evenly. Add the rest of the spice mixture and keep working the meat until it turns red (from the chile spices) and it has been well combined into the meat.
For best results, wrap the chorizo in plastic wrap and allow to sit in the fridge, overnight in order to fully develop the flavors of the seasoned meat.
You can also freeze in specific portion-sizes, and simply defrost the amount desired for use.
To cook the chorizo:
In a heavy bottomed pot or deeper skillet, add 1-2 Tbsps of olive oil and add the chorizo. Cook on over high heat for 7-10 minutes, stirring occasionally (depending on how much you are cooking at once, this might take longer). If you used extra lean pork, you shouldn’t have to drain excess fat.
Enjoy with eggs for breakfast, in burritos, tacos, nachos, with a side of rice, beans or with vegetables.
About 45 minutes South of the Border, lies the little town of Puerto Nuevo.
It has lots of these:
No need for a real name, this place is called Restaurant #1: Puerto Nuevo. Yeah, it’s that good. Pearl and her family just call it Number 1. Oh, if you were wondering the sign does indicate that they have “Sea (LOBSTER) Food”.
Our sole mission was to divide and conquer this lobster joint. Well, not divide so much, come on, this is Mexico we are talking about. Not exactly the safest place in the world these days…
I mean look, they have Lobsterzillaaaaaa
Sorry, tangent. Let’s get back to the good stuff.
The Guac—These guys know how to do it right. Just plain old smashed avocados with minimal tomatoes and onions thrown in there, with a dash a salt. Nothing extravagant, but the simplicity of this guac makes me rethink the way I normally make it, loaded with garlic, onion, lime and cilantro, sometimes its nice to go back to the basics.
And we start. Bring on the lobster and let the games begin. There may be casualties, but it’s for a good cause. ‘Twas my first real lobster experience and it was a good one.
Wait, I have to work for my food, what?? It’s like manual labor to get every last smidgen of the tasty lobster meat out of the shell. Who knew?
Not to mention the spiny spikes. Oh those spikes…They really getcha good when going for the jointy meat. Sheesh. These battle wounds weren’t in vain, though, if you were beginning to worry.
Let me quickly preface that this is how the spread looked before the wreckage:
The lobster burrito-making aftermath:
Surprising how relatively clean my plate is, huh? I got every last piece that I could without licking my plate.
Here’s how to assemble the perfect Mexican Lobster Tail Burrito:
All that work for this nugget… but it is just so worth it!
Remove lobster tail meat from shell, tear it up onto smaller pieces.
Add atop a freshly made flour tortilla ( if you don’t have access to this. Um. You’re out of luck. I don’t know what to tell you. Sorry?)
Add a few scoops of rice & beans. Spoon on some guacamole, pico and hot chipotle salsa, liberally, of course.
Finish off with a squeeze of lime and roll that bad boy up into a tasty little morsel of a burrito. A Mexican couldn’t have made it better.
Scarf and wash it down with some cold beer.
A few questions here:1) why does a random lobster restaurant named Number 1 (fittingly so) have McDonalds paper placemats. 2) Why did Micky D’s think it was OK to print this thing with a creepy looking decorated tortilla mocking everyone who doesn’t have a wrap?
Post Burrito-ing Advice:
Get someone to roll you out the door, after all is said and done and you are all paid up for that whopper of a check for $25 bucks a pop for a plethora of lobster and beers and burrito makings. Yea, that’s right. you can’t even pet a lobster for that much money.
Take a stroll around town. Here is what we stumbled upon.
He’s making assorted candied nuts!
Does this surprise you? Find the one that doesn’t belong. Hint: Apparently, Mexico has a certain fever. They call it Beiber Fever.
Yea, I just don’t know if Justin Beiber is up there with the Virgin Mary. Weird.
These shacks have some prime real estate. I love this little Mexican beachy town.
Is that a shark, a whale, a dolphin, or a failed replication of Gonzo from the Muppets?? Some things we will never know.
Just when you thought that we could eat no more, well, prepare yourselves. We did. We went there.
Pearl, Ahn and I had to walk across the border, since we didn’t have the special “Sentri” pass like Pearl’s dad did. It’s just like a Fast Pass that you get at Disneyland to cut lines. Well, since we had to stand in line to cross back into the U.S., we decided it was necessary to eat some good greasy border food.
Here are some freshly fried churros.
Oh, so scrumptious!
Then came the tacos. Naturally, I went with the Adovada (same as Al Pastor) Taco and Pearl went with the Asada. Holy Yum, it was divine! We inhaled them.
Pearl was the mastermind behind us getting tacos. I was so full that she had to give me a pep-talk to agree to eat more. It worked.
Farewell Mexico, I will be back soon for your dear, dear Lobster.
Mexican Lobster Tail Burrito
Ingredients: (rough measurements to tailor to your liking)
1 medium lobster half, tail meat removed from shell and shredded
3 spoonfuls of Mexican rice
3 spoonfuls of refried beans (the real kind, not refried out of a can).
1 flour tortilla (as fresh as they come!)
Spicy Chipotle Salsa
Pico de Gallo
1 (or 3) cold Mexican cervezas, on the side!
Please read on, these are essential to the most successful Lobster eating Mexico adventure.
Go to Mexico and travel to Puerto Nuevo [safely]. There are many Lobster establishments, butNumber 1 is the place that you want to be. Order a cold one. Order some lobster, and in the meantime snack on the chips, salsa, and guac that they pile on your table. Shred the lobster tail meat (but save the shell for later meat scavenging int he head and joints). Pile meat onto the tortilla. Add rice, beans, guacamole, chipotle salsa, pico de gallo, and a squeeze of lime juice. Fold two sides of the tortilla into the middle, then wrap and roll the open sides into a burrito! Take a breath, then start from the end that doesn’t look so sturdy (you do not want a blow out at mid-burrito stuffing). Order another beer, wipe your plate clean, then repeatwith the other half of the lobster. Get someone to roll you out the door after all is said and done and you are all paid up for that whopper of a check for $25 bucks a pop for a plethora of lobster and beers and burrito makings. Yea, that’s right. you can’t even pet a lobster for that much money.