If you've ever made your own Mexican-style chorizo, you probably threw in a handful of spices like chile peppers, cumin, oregano, and garlic. This hot, smoky spice blend shouldn't be limited to sausages, though. Mix up a batch of chorizo seasoning and you can use it in scrambled eggs, beans, soups, and more.
I started making chorizo seasoning when my partner decided to cut down on his meat consumption at breakfast (including faux meats like soyrizo). One day he lamented that it wasn't so much the meat that he missed but the spiced flavor in his morning bowl of beans and greens. I opened up the spice cupboard, got out the mortar and pestle and within minutes we had a new, versatile seasoning. (You could also use pre-ground spices, but starting with whole spices ensures better flavor and freshness.)
As a starting point, I recommend the chorizo spice blend from Nancy Lopez-McHugh at Honest Cooking. In addition to chile powder, cumin, and coriander, this heady mix includes cloves and cinnamon, which give it warmth and depth, and aromatic herbs like bay leaves, oregano, and thyme. I like using Mexican oregano and a blend of ancho, guajillo, and chimayo chiles.
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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