Chorizo Oaxaqueño from Nopalito: A Mexican Kitchen (page 44) by Gonzalo Guzmán and Stacy Adimando

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wpdough on September 04, 2023

    I have made this several times: it is one of my go-to chorizos. Over the years, I've found that I need to cut back on the vinegar (using about 1/2 cup) and eliminate the Nopalito Spices (even then, the adobo still packs some serious heat). I'll add a tablespoon or so of paprika, if I need more coloring. The pork shoulders I find are usually heavier (2 to 2.5 lbs.), in which case, I adjust the fatback somewhat, but I've never needed to adjust the quantities of the other ingredients.

  • jayg312 on November 24, 2018

    Great recipe, but a bit salty for me. Will back off on the salt by a tablespoon or two on the next round.

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