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Ground coriander, the seed of the cilantro plant, is another commonly used spice in Mexican chorizo. A distinctive smokey flavour with paprika and garlic giving you the taste of the traditional Spanish classic.For a Spanish style Chorizo use 15 grams of Chorizo seasoning per kilo of meat along with 28grams Salami Nitrite Curing Salts and 0. In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer. With absolutely no meat, it is completely plant based giving you a hot and spicy chorizo taste sensation. Bring the pan to a boil before reducing the heat to low, covering and simmering for 15 to 20 minutes, at which point most of the water should have been absorbed.

Total dishes were 1 pan, 1 chopping board, 1 knife, 1 teaspoon, 1 wooden stirrer, and 1 serving spoon. For a lovely fresh Chorizo Sausage use 15grams Chorizo Seasoning per kilo of meat along with 15grams Regular Salt.Homemade Italian seasoning, chili seasoning, and taco seasoning are a few more staples to try making!

If you have dried ancho chiles you bought at a farmers market sitting in your cabinet just waiting to be used (I can't be the only one), try rehydrating them in vinegar and puree into a paste.We have been using your Chorizo Mexican blend for years with pasture raised Berkshire Pork from Hasselmann Family Farm.