Here is what I found on Google: Mexican Style Chorizo 2 lbs. boneless pork butt or shoulder 1 garlic clove 2 Tbs. chile powder 1 Tbs. paprika 2 tsp. Mexican oregano, well crumbled 1 tsp. coarse salt 3/4 tsp. ground cumin 1/2 tsp. ground cayenne chile 1/4 cup red wine vinegar Enough pork fat if necessary to make a 2-to-1 meat to fat ratio Cut meat (and fat, if necessary) into chunks. Spread out on a pie pan or cookie sheet and place in freezer to chill (not long enough to freeze, just long enough to become firm). Grind meat and fat together twice, using a coarse blade. Remove skin from garlic clove, finely dice it, sprinkle it with coarse salt, and crush it with back of a dinner fork. Add garlic and spices to wine vinegar and knead it well into meat/fat mixture. Cover and refrigerate at least a couple of hours or overnight. The sausage can be stuffed into prepared casings or formed into patties or appropriate size bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen.
Bbest authentic easy Chorizo Since seeing that I haven’t been able to stomach the thought of ever eating store-bought chorizo again. I don’t trust it. That’s right, I have trust issues with chorizo. So, I make my own. I don’t bother using the sausage casings – no point since when cooking chorizo you remove it from the casing anyway. So I either grind my own pork or have the butcher do it for me. That way I know EXACTLY what’s in it! And, more importantly, what ISN’T! Chorizo is a heavily spiced sausage commonly used in Mexican dishes. It’s crumbled and fried up with whatever other ingredients the dish calls for. It’s made with a variety of ingredients, including various ground chiles, coriander, cumin, cloves, cinnamon, garlic, paprika, salt, pepper, vinegar, etc. Many recipes call for about 1/4 lb at a time, so I divide it up into 1/4 lb “sausages” and freeze them so they’re ready for use when I need them. And as for my chronic trust issues with store-bought chorizo…I’m afraid it’s a hopeless case, a lost relationship. I don’t think I can ever learn to trust it again . I suppose we could seek counseling together, store-bought chorizo and I, but what’s the use? We never loved each other in the first place, have since lost the ability to communicate, and Now it’s too late, baby, now it’s too late… Something inside has died and I can’t hide it, and I just can’t fake it.” Store-bought chorizo: We’re through. (Thanks, Carole King, for those fitting lyrics.) This homemade Mexican chorizo is super simple to make. I did the work in experimenting with the different spices and ratios – now all you have to do is combine the spices with the meat and you’re done! It’s really that simple. And this chorizo tastes good! Just grab some ready-made chorizo from the freezer whenever you need it. Many authentic Mexican recipes call for chorizo. Wrap the individual 1/4 pound logs in plastic wrap and place them in a freezer ziplock bag. Then you can grab one whenever you need it, let it thaw and use it! Enjoy! Simple and quick to make and bursting with flavor, you can have have this delicious chorizo on hand any time you need it - just grab some from the freezer! Prep Time 10 mins Cuisine: Mexican Servings: 1 pounds Calories: 1894kcal Author: Kimberly Killebrew Ingredients 1 lb coarsely ground lean pork 6 oz coarsely ground pork fat (ask your butcher) 5 cloves garlic ,minced 2 tablespoons ancho chile powder 1 tablespoon sweet paprika 1 teaspoon smoked paprika 1 1/2 teaspoons salt 2 teaspoons dried Mexican oregano 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 4 tablespoons cider vinegar US Customary - Metric Instructions Place the meat in a large bowl and all all remaining ingredients. Use your hands to thoroughly combine the mixture. Place the chorizo in a colander or sieve over a bowl, cover tightly with plastic wrap, and refrigerate for 3 days, daily squeezing out and discarding any liquid. After 3 days, divide the meat up into 6 little 4 oz loaves, wrap each one in plastic wrap and place the loaves in a freezer bag or wrap again in aluminum foil. You can also use wax or freezer paper. The chorizo will keep in the freezer for up to 4 months. Storing it longer doesn't really pose a safety concern, but the taste will suffer. Makes 1 1/2 pounds, divided into six 4 oz. servings. Serving: 1.5pounds (values for entire batch) | Calories: 1894kcal | Carbohydrates: 13g | Protein: 54g | Fat: 180g | Saturated Fat: 68g | Cholesterol: 325mg | Sodium: 2679mg | Potassium: 1281mg | Fiber: 6g | Sugar: 1g | Vitamin A: 6120IU | Vitamin C: 5.2mg | Calcium: 106mg | Iron: 6.4mg "Not that I speak in respect of want: for I have learned, in whatsoever state I am, therewith to be content." -Philippians 4:11 🙏 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar 😘 -----Original Message----- From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of Teresa Mullen via Cookinginthedark Sent: Friday, May 1, 2020 7:06 AM To: Cookinginthedark@acbradio.org Cc: Teresa Mullen <teresamulle...@gmail.com> Subject: [CnD] Chorizo Hello everyone I tried to post a question about if anyone has a recipe for homemade chorizo I would like to have one, I’ve made just a basic one, by using just the ground chili apple vinegar and other spices, but there are some that use clothes and cinnamon if anyone has something like that that simple every greatly appreciate it thanks and have a blessed day -- sincerely, teresa mullen _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
