I remember seeing fresh Mexican chorizo in a few grocers in Southern California last time we were there, wondering what it was all about. I’ve since learned that, unlike Spanish chorizo and Portuguese chouriço, you discard the casing of the Mexican variety when it’s time to cook it. Something to do with the casing being made of inedible plastic, methinks.
I scoured the web and looked at a variety of recipes, and using my own Mexican spice, I created th chorizo myself. Due to the nature of this stuffed peppers recipe, there was no need to shape the chorizo into sausages or stuff the meat mixture into some form of casing.
I just lumped it into a plastic bag to rest overnight, allowing the flavours to make friends. Easy.
I’ve used some chiltepins from my special little stash, grinding them in the gorgeous ironwood mortar I was gifted by my friend David on the other side of the world, in Tucson. These things are fiercely hot!
If I didn’t have them, I’d have just gone with regular dried red chillies.
David also gave me some dried Mexican oregano. I’ve learned that it’s a complete different plant to regular Mediterranean oregano. Similar smell, but the Mexican variety is grassy and citrusy rather than sweet and aniseedy.
I couldn’t find smoked mozzarella in shops anywhere when I made this. Regular mozzarella is fine, but I like a bit of smoke, and I reckon it goes well with this dish. Thanks to owning an electric hot smoker, I smoked it myself. As you do.
Wouldn’t it melt in the hot smoker? I hear you ask.
I already considered that, so I froze the mozzarella and smoked it frozen for 20 minutes. The smell is amazing, and that flavour!
Any capsicum or pepper would do with this recipe, and as an added (fiery) bonus, I stuffed a few jalapeños. Yep, I’m a bit of a sucker for punishment.