In Spain, chorizo is usually a fermented, cured, and smoked pork sausage, which may be sliced and eaten without cooking, traditionally seasoned with paprika and a blend of other spices. Mexican chorizos are mostly fresh, or partially cured, and need to be cooked before eating. For Northern Mexico recipes, and most specifically for those from the state of Coahuila, the defining seasonings are ancho peppers and cumin; my mom used them as the basis for her chorizo recipe, and always kept it lean by omitting lard from the ingredient list. I am following all her teachings for this recipe, and by omitting the lard, I was also able to develop a vegan option ... click on title for more
