Pork is one type of meat that is often used in Mexican cooking and especially to make a variety of delicious sausages. Spicier than the Spanish versions, Mexican sausages are used in recipes for creating appetizers, breakfast dishes, soups, stews, and tacos. Experiment with the type and amount of seasonings and spices used when you make your own version of Mexican sausage depending on the dish you are cooking.
Chorizo is a Mexican style of hot, crumbly sausage often served with scrambled eggs tucked inside of flour tortillas and eaten for a filling breakfast. Chorizo includes spicy flavors such as chili powder, coriander, cumin, garlic, and Mexican oregano. Sometimes chorizo is even spiked with a few shots of tequila for an extra, hot flavor.
Rather popular in Toluca, chorizo verde is made with a mixture of fresh herbs and seasonings along with plenty of green chili peppers. The chilies give the sausage its green color hence the name verde.
Longaniza is a long, thin type of sausage similar in flavor to chorizo. The recipe for making longaniza varies in some regions of Mexico as different spices may be used. For example, in the Yucatan area, the sausage is always made with achiote before smoking.
Moronga, or blood sausage, is considered to be a delicacy to some south of the border and is made from fresh pig’s blood. Some of the herbs and spices used for making moronga include cilantro, garlic, mint, onions, and chili peppers. Moronga is often served with chili verde or other sauces and eaten in tacos.
Salchichon is native to Spain and this cured sausage resembles hard salami. Salchichon is served in a variety of ways including wrapped in bacon inside of a hot dog bun, along with cheese, or as an appetizer.
Mexican Sausage (Chorizo) Recipe
What You Need
- 6 ounces guajillos chilies
- 2/3 cup vinegar
- 5 garlic cloves, peeled
- 2 pounds ground pork
- 2 teaspoons dried oregano
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground allspice
How to Make It
Clean the chilies, remove the seeds and stems then cut in half lengthwise. Place the chilies in a small bowl, cover with hot water and let sit for 30 minutes.
Discard the water and put the chilies in a blender or food processor with the vinegar and the peeled garlic cloves and then puree until smooth.
In a large mixing bowl, add the ground pork, oregano, paprika, salt, black and red peppers, coriander, cumin, and allspice and mix well together. Add the pureed chili mixture to the pork and mix well.
Shape the pork into patties and fry in a skillet or frying pan for about 10 to 12 minutes until they are no longer pink inside.
Serve your chorizo for breakfast with your favorite type of eggs.
Serves 4 to 6 depending on the size of the patties.
A different name in a different place; call it golgappa, puchka or pani puri but this dish remains a favourite street food in India.
Tuck into your mouth a crispy puri stuffed with boiled chickpeas or sprouted moong and dunked into the tasty water of pani puri and a burst of flavours unfurl to tingle your taste buds. From tangy to sweet and spicy to sour, a combine of all flavours possible is what makes this heavenly dish an irresistible snack.
Different cultures and cities have their own styles of serving this dish. Some have fillings made of boiled chickpeas while some serve boiled potatoes in it and others have their own combinations of the flavoured water. Here is a recipe of sprouted moong as a filling which is a delicious yet healthy option.
Pani puri recipe:
Around 50 puris (crisp, puffed puris are used for pani puri)
100 gms steamed moong sprouts (whole green gram)- for the filling
For the sweet water:
½ cup tamarind (discard the seeds, if any) – soaked in some water overnight
About 5-6 dates – soaked in some water overnight
½ cup grated or crumbled jaggery (soaked in some water till it melts)
½ tsp red chili powder
½ tsp. sugar
For the spicy water:
¾ tbsp ready-made pani puri masala powder (e.g. Everest)- It is easily available in stores
1 tsp. roasted cumin- powdered
Salt to taste
Some ice cubes (optional)
Grind together with a little water:
1 cup finely chopped coriander
1 ½ cups finely chopped mint leaves
1 green chili
¼ inch piece of fresh ginger (peel it and chop it roughly)
If you want you can add some rock salt, black salt, chaat masala, amchur powder etc. for extra flavouring.
For the sweet water:
Boil the dates in a cooker till tender. discard the pits and grind the dates (adding little water if required).
Boil the tamarind in a cooker. Grind it and strain it to get the pulp.
Mix the tamarind pulp, the jaggery water and the date’s paste. Add the sugar and the red chilli powder and stir to combine. Check seasoning and add salt if required.
For the spicy water:
Add a glassful of water to the coriander-mint paste and stir to mix. Pass this through a mesh (at least twice) to get more or less clear, flavoured water. Add the cumin powder and the ready-made pani puri masala powder to it. Stir to combine and check seasoning. Add salt as per taste. Add water depending on the consistency you require.
Add the ice cubes to both the panis or chill the pani in the refrigerator for a few hours.
You can even combine both the flavoured waters to get one, sweet and spicy water only.
Relish this by cracking open the puri from the top with the back of a spoon. Add some moong in the gap of one puri at a time. Stir the spicy water and dip each puri first into the sweet water and then into the spicy water, filling the puris upto the brim. It will give you a delicious taste of sweet, spicy, tangy and sour flavours in your mouth at the same time.
If you prefer only sweet water then fill the puris with sweet water only and if you like spicy flavour, fill the puris only in the spicy water.
Dipping the puris in flavoured water is the traditional way of enjoying pani puri. But if you do not prefer to do so, simply pour the flavoured waters of your choice into the cracked puris with the help of a spoon.
The question whether a vegan diet is better for a person's hair and skin depends a lot on if a balanced vegan diet is followed, in addition to the level of toxins that are in the body. It also depends on what type of vegan a person is and what vegan foods are ateen. At first, the skin will look much worse as the body begins to detoxify itself due to the amount of toxins in the body. The hair will become overly oily or too dry, depending on the diet and the level of toxins. When meat or dairy products are consumed, it takes anywhere from one hour to a full day to process, it would be like placing a hamburger or glass of milk out in the hot summer sun all day and then eating it.
A healthy diet improves the appearance of skin and shiny healthy hair, but genetics and stress are important factors. Vegan people have not noticed a big difference in their skin and hair within 30 days by simply changing their diet and making different food choices. Dairy products have a lot of toxins in them, so vegans would switch from dairy milk to soy milk and from regular cheese to vegan cheese. Another change for vegans is moving from a low fat vegan diet to a higher fat vegan diet, due to necessary hormone processes kept under control – meat and dairy products contain high levels of hormones in them. Colorful fruits and vegetables, nuts, seeds and avocados are higher in fat content and add softness and color to the skin and natural looking hair, as compared to dry colorless skin and hair from low fat vegan diets.
Dermatological studies have shown that diabetes and acne are connected. Hormones in the pregnant cow's dairy milk over stimulates the human oil producing glands. Cows are milked when they are pregnant, in addition to being milked while she is pregnant with her second calf – and the first calf possibly still suckling. Seeing as vegan diets eliminate all dairy products, it stands to reason the hormones affecting human skin and oily hair would be less in vegans. Foods like milk, butter, cheese, ice cream, cream, pizza, cheeseburgers and lasagna are adding extra hormones into the human body and converting to DHT. This increases cellular activity that creates acne, hair problems and skin issues.
Unfortunately, the words natural and organic have become over-rated with today's products. Used as selling gimmicks, most natural and organic products are still using animal derived ingredients. Not all vegan products are vegan because of this. There are some vegan websites, like kristensguide.com that will test any vegan products in question, promoting those that are 100% vegan. Vegan makeup companies keep the hair natural looking and the facial skin toxic-free, with products available at Jason Natural Cosmetics, Beauty Without Cruelty, Giovannie, Nature's Gate, Crystal, The Merry Hempsters, Home Health, Yves Rocher, and Kiss My Fact ( A less expensive company than others). Vegan hair products can be found at Giovannie, ABBA, or Jason. Vegan skin care products can be found at Jason. Each company has their own type of vegan products, crossing over with some. Just make sure it is vegan based to match the vegan diet for your hair and skin
In this video, I’m showing you guys three stupidly lazy and easy vegan recipes that you guys can whip up in less than 15 minutes. To be honest, they each probably take only about 10 minutes… 10 minute vegan dinners?! Yes please. They are so easy to make yet they are still delicious!! These are perfect for those nights when you get home from work or school and you are feeling especially lazy and tired.