Making Chorizo with Chef Wingold

At Casa Del Barco, we’re passionate about serving house-made, artisanal products. We make our Mexican chorizo from scratch 2-3 times a week, using skin-on, bone-in pork shoulder sourced from Virginia. It’s important to us to use meat that is close to its natural state in order to get more of a true flavor from the pork. Then, we enhance that flavor by marinating the meat overnight in our own wet rub.

Before we move on, here’s a quick tutorial on Spanish vs. Mexican chorizo: Spanish chorizo is in a casing, and Mexican chorizo is quick-cured and ground up. The Mexican style originated as a way to make less meat stretch further. In fact, sometimes lard would be added to increase calorie intake without buying more meat. So, while Spanish chorizo might be found on a charcuterie plate, Mexican style is cooked and served loose.

Chef Wingold uses a recipe that we’ve been using since we opened Casa Del Barco. He cuts out the bone, takes off skin, and cuts it into small pieces that marinate and cure overnight. For the marinade, Chef Wingold creates a wet rub with red wine vinegar, about 12 different dry spices, and an achiote paste made from annatto, which is a bright red seed that gives off a floral, sweet flavor. The next day, the sausage is ground in-house, then cooked off on a hot skillet.

Let’s watch Chef Wingold make some chorizo!

First, remove the skin from the top of the bone-in pork shoulder.

Next, separate the shoulder bone from the pork.

Then, cut the slabs into smaller pieces so they fit in the meat grinder. 

Start the marinade by adding red wine vinegar to puree the achiote into a smooth paste. 

Separately, combine all of the dry seasonings together in a bowl. 

To finish the marinade, add the achiote vinegar mixture to the dry ingredients, which creates the wet rub that’s ready to fold into the cubed pork. 

Once the rub is mixed into the meat, let it cure overnight (12 hours).

And the last step in making the chorizo: grind the meat!

Once Chef has a finished product, he’s ready to cook it in a skillet and use it for several of our menu items, including our nachos, empanadas, tamales, and tacos (like the one pictured here).

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