How to make Mexico Chorizo & then Tortas de Malpaso!!
As far as I can tell, this is an English language first, or at least a internet first, not that it is exactly hard to make Tortas de Malpaso once you have your Chorizo prepared and cooked, you simply put them in Bread Buns with Rajas de Jalapeños but still I am the first person to write that in English!
The first time I cooked Mexican Chorizo I was totally confused by it, I was expecting a firm cured meat like Spanish Chorizo and so assumed this soft squishy sausage had gone off and semi-melted in the desert heat! Luckily that was not the case and it turned out to be delicious. The addition of the Bread Crumbs and Sour Cream is not traditional, it’s a technique I picked up from making Scandinavian Meatballs and helps ensure that the end product is soft and has a wonderful melt-in-the-mouth texture.
– Mexican Chorizo –
500g Minced Pork // 1 Tablespoon of Lard or Suet (optional, for tenderness) // 1 Chile Ancho // crumbs from two slices of Bread // 200ml Sour Cream // 1 teaspoon of Coriander Seeds // 1 tablespoon of Cumin Seeds // 1/2 a teaspoon of Ground Cinnamon // 2 Bay Leaves // 5 Cloves // 2-3 Cloves of Garlic // 1 teaspoon of Black Pepper // 1/2 a teaspoon of Thyme // 1/2 a teaspoon of Oregano // 3 tablespoons of Cider Vinegar
- Beat the Bread Crumbs and Sour Cream into a stiff paste and beat in the Lard or Suet.
- Rehydrate the Chile Ancho in a cup of hot Water for 10 minutes and then chop it roughly, chop the Garlic.
- In a hot pan fry the Coriander, Cumin, Cloves and Pepper Corns in batches for two minutes at a time.
- Grind the Spices and Herbs, Salt and Pepper, remove from the pestle and mortar and mix with the Bread/Sour Cream.
- Grind the Garlic and Chile into a paste, mix with the Sour Cream, Spices and Herbs.
- Break the Pork Mince down very finely, you can either work the mince very hard to keep it soft or work it as little as possible, I prefer to break it down and really mix it. Add the Vinegar and then slowly add the Spice mix, really breaking everything up and mixing it with your hands. Work it until the texture is homogeneous.
- Shape the filling into Sausages, wrap it in plastic and then store overnight to let the flavours infuse.
– Tortas de Malpaso –
- Take the Chorizo and unwrap it, cut it into small sections and roll these into balls.
- Cook the Chorizo: put 1cm of Water in the bottom of a pan, steam the balls with a lid on for 5 minutes then drain and cook for another 5-10.
- Put the Chorizo in the softest, nicest Bread Buns you can find, place some Rajas (sliced Jalapeños) on top, close the buns and then eat!