Chorizo Archives - Wife Of A Hunter https://wifeofahunter.com/tag/chorizo/ Recipes for a Hunter's Wife Fri, 01 Jul 2022 16:52:13 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://wifeofahunter.com/wp-content/uploads/2021/03/Header-WOAH-150x150.png Chorizo Archives - Wife Of A Hunter https://wifeofahunter.com/tag/chorizo/ 32 32 191194188 Smoked Venison Chorizo Armadillo Eggs https://wifeofahunter.com/smoked-venison-chorizo-armadillo-eggs/ https://wifeofahunter.com/smoked-venison-chorizo-armadillo-eggs/#respond Wed, 22 Jun 2022 15:22:25 +0000 https://wifeofahunter.com/?p=3580  These Smoked Venison Chorizo Armadillo Eggs are what smokers were created for!! Armadillo eggs are just visually stunning. Jalapenos stuffed with cheese, wrapped in sausage, wrapped in bacon, glazed in BBQ sauce, and then put on the smoker… This is a prime example of why America is the best country ever created! These delicious meaty […]

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 These Smoked Venison Chorizo Armadillo Eggs are what smokers were created for!!

Armadillo eggs are just visually stunning. Jalapenos stuffed with cheese, wrapped in sausage, wrapped in bacon, glazed in BBQ sauce, and then put on the smoker… This is a prime example of why America is the best country ever created!

These delicious meaty eggs (not a euphemism) have been on my list to make for a long time now. Thanks to Z-grills again for making this recipe possible (use sophie5 at checkout for 5% off everything including on sale items!). However, I didn’t want to make the same kind of armadillo eggs that everyone else makes. I wanted mine to be unique and original. So, I gave mine a little wild game Tex-Mex flare.

I decided to use chorizo as my sausage and to use my smoked chorizo queso as the cheesy filling. I also found some new BBQ sauce by tabasco that paired GREAT with it. Overall, the combination was amazing!

This recipe does require a few premade things i.e. the queso and the chorizo. Both of these can be made beforehand and frozen until you want to make your own armadillo eggs. I also tried three different BBQ rubs on the eggs: a simple SPG rub, a Mexican Chupacabra rub, and a sweeter meat church rub. The sweeter one was my favorite and I think contrasted the spices of the chorizo well.

Use this recipe as a template though. If you want the standard breakfast sausage with the peppers stuffed with Velveeta or American cheese you can do that. Or if you want an even crazier mixture do that to. The world is your oyster! Lastly, I just hope you guys ENJOY this as much as my family did. If you have any comments or if enjoy this recipe leave a review and rating in the comments!

Smoked Venison Chorizo Armadillo Eggs
Smoked Venison Chorizo Armadillo Eggs
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Smoked Venison Chorizo Armadillo Eggs

Delicious meaty goodness wrapped into an egg and smoked!
Course Appetizer, Main Course
Cuisine American, Smoked, Tex-Mex
Keyword Chorizo, Ground Venison, Mexican, Smoked, Tex-Mex, Venison
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings 6 eggs
Author Sophie May

Equipment

Ingredients

  • 2 lbs venison chorizo
  • 6 jalapenos heads cut off and cored
  • 16 oz bacon
  • venison chorizo queso enough to fill the jalapenos
  • favorite BBQ rub I used meat church the Gospel
  • 1 C Tabasco Jalapeno Mesquite BBQ Sauce or favorite BBQ sauce
  • beef broth just enough to thin out the sauce

Instructions

  • Preheat your smoker to 275°F.
  • If you have not already, cut the caps off of the jalapenos and use the back of a spoon to core it out.
  • Fill the jalapenos with your queso. I used leftover queso for this, but have no problem making a new batch to eat with your armadillo eggs.
  • Wrap your jalapenos in your chorizo. Just enough to surround the pepper.
    chorizo step
  • Wrap your eggs with bacon. It helps to cut a piece of bacon into smaller/shorter pieces to use as endcaps for the eggs.
  • Season your eggs with your favorite BBQ rub. I tried three rubs and ended up liking a meat church seasoning the best.
    bacon wrapped/seasoned egg
  • Put on your smoker and smoke for 1 and a half hours.
  • Towards the end of that smoke take a small sauce pan and heat it on low.
  • Add around a cup of BBQ sauce to the pan.
  • Slowly add beef broth to the BBQ, whisking as you do, until the desired consistency.
  • You want to thin out most store bought BBQ sauces to remove some of the gloopyness. However you still want some thickness to your sauce to glaze your eggs.
  • Leave on the stove for ~10 minutes and add more broth or BBQ sauce to get desired consistency.
  • Glaze your eggs with your BBQ sauce and then put back on the smoker for ~10 minutes to caramelize the sauce.
    Glazed Armadillo Eggs
  • Pull off and let rest for a few minutes so the queso is not molten when you bite into it.
    Glazed Armadillo Eggs cut into
  • ENJOY!!

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]]> https://wifeofahunter.com/smoked-venison-chorizo-armadillo-eggs/feed/ 0 3580 Smoked Venison Chorizo Queso https://wifeofahunter.com/smoked-venison-chorizo-queso/ https://wifeofahunter.com/smoked-venison-chorizo-queso/#comments Mon, 23 May 2022 15:37:15 +0000 https://wifeofahunter.com/?p=3512 This Smoked Venison Chorizo Queso is the best thing I’ve made on my smoker so far!! Again, shoutout to Z-Grills for the smoker (use Sophie5 at checkout for 5% off everything including already on sale items!). Smoked queso was one of the first things I wanted to make with a smoker. The viral tik tok […]

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This Smoked Venison Chorizo Queso is the best thing I’ve made on my smoker so far!!

Again, shoutout to Z-Grills for the smoker (use Sophie5 at checkout for 5% off everything including already on sale items!). Smoked queso was one of the first things I wanted to make with a smoker. The viral tik tok videos looked delicious! I had to see for myself if they were as good and as easy to make as the videos looked.

The answer was a resounding YES! It was sooo easy and tasty. After I figured out a tasty chorizo recipe, everything else was easy from there. I also added a ton of stuff to my queso, but you don’t need all of it if you don’t want it. Velveeta cheese is important though. The scientific wonder, that is the giant block of gold cheese, gives the queso the awesome melty consistency. You might be able to make it work with American, but I would stick to Velveeta.

Literally all you do is prep your meat, cheese, and veggies. Preheat your smoker, which if you have a pellet grill is again super easy! And then throw your aluminum tray of goodies into the smoker. Just mix it up a couple of times throughout the 60–90 minute cook and VOILA! You’re done!

Grab a thing of tortilla chips and some friends and you’re in for a good time! Or a spoon and just start piling it into your mouth until you start to feel your arteries clogging lol.

Let me know how it goes in the comments and ENJOY!!

Smoked Venison Chorizo Queso
Smoked Venison Chorizo Queso
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Smoked Venison Chorizo Queso

Just make this. Just do it. It's SSOOO GOOD!
Course Appetizer, Main Course
Cuisine Mexican, Tex-Mex
Keyword Chorizo, Ground Venison, Queso, Smoked, Venison
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 1 Giant Pan
Author Sophie May

Equipment

Ingredients

  • 1 pound venison chorizo browned and drained
  • 1 jalapeno diced
  • 1 red bell pepper diced
  • 1 large white onion diced
  • 1 T garlic minced
  • 1/4 C cilantro leaves chopped
  • 16 oz block Velveeta cheese cubed
  • 8 oz cream cheese cubed
  • 8 oz smoked gouda cubed
  • 8 oz pepper jack cubed
  • 10 oz can mild Rotel Diced Tomatoes

Instructions

  • Preheat smoker to 250 degrees F. I used a competition blend of pellets.
  • Place all ingredients in 9x13 aluminum pan.
    Queso Ingredients
  • Place pan in smoker for 60-90 minutes, stirring a few times throughout the cooking process.
  • When queso is ready, eat with tortilla chips, or on tortillas, or by the spoonful and ENJOY!!

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]]> https://wifeofahunter.com/smoked-venison-chorizo-queso/feed/ 1 3512 Venison Chorizo https://wifeofahunter.com/venison-chorizo/ https://wifeofahunter.com/venison-chorizo/#respond Mon, 23 May 2022 14:50:21 +0000 https://wifeofahunter.com/?p=3501 I love chorizo and this venison chorizo tastes like the real deal! Going to the store and buying a big tube of orange-y meat is always a fun time. I’ve tried a couple of different ways to make it. I’ve added spices to venison and pork fat and ground it all together to make the […]

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I love chorizo and this venison chorizo tastes like the real deal!

Going to the store and buying a big tube of orange-y meat is always a fun time. I’ve tried a couple of different ways to make it. I’ve added spices to venison and pork fat and ground it all together to make the chorizo, but I found this way worked a lot better.

Basically, you take some peppers and spices and blend them up together. Then you marinate some ground venison, mixed with pork fat, in the pepper mixture overnight. It’s easy and tastes delicious!

I use this in my smoked queso recipe and OMGoodness it was amazing! But you can do whatever you want with it. One of my favorite ways to use chorizo is to cook it with eggs and make delicious breakfast tacos!

Let me know in the comments how it goes and ENJOY!

Venison Chorizo
Venison Chorizo
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Venison Chorizo

Delicious wild game take on a Mexican staple!
Course Main Course
Cuisine Mexican, Tex-Mex
Keyword Chorizo, Mexican, Venison
Marinating time 18 hours
Servings 1 lb

Ingredients

  • 6 dried Guajillo/Cascavel peppers seeds and veins removed
  • 2 dried Pasilla peppers seeds and veins removed
  • 1 C warm water
  • 2 T ground paprika
  • 1 tsp ground Mexican oregano
  • ½ tsp ground cumin
  • 1 T Kosher salt
  • 1 tsp ground black pepper
  • 2 garlic cloves
  • ¼ C white vinegar
  • 1 lb ground venison I used a 80/20 venison to pork fat mix

Instructions

  • In a medium bowl, soak guajillo & pasilla chiles in hot water for about 10 minutes or until they become soft. Reserve 1/2 cup of this water.
  • In a blender, add the peppers and the 1/2 cup of pepper water, spices, garlic & white vinegar.
  • Blend well until it forms a paste consistency.
  • Add the chili paste to the ground venison and mix everything well.
  • Place the venison chorizo over a strainer, then place the strainer over a bowl. Cover with plastic wrap and place in refrigerator. This allows extra juice to be removed.
  • Refrigerated the meat mixture overnight or up to 2 days so the chorizo can marinate. The longer it goes the stronger the flavor.
  • Once the chorizo has finished marinating, throw it in a pan and cook until thoroughly done.
  • ENJOY!

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