Does anyone have an authentic chorizo recipe? Would so appreciate it.
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Mexican Chorizo
4 lbs pork butt
1 lb pork back fat
2 1/2 Tbsp table salt
1/2 tsp ground cloves
1/2 tsp garlic powder
1 tsp cayenne pepper
1 tsp cumin powder
2 1/2 tsp oregano powder
1/3 cup paprika
2/3 cup Ancho chili powder
1/4 cup apple cider vinegar
1/4 cup ice cold water
1. chill pork/fat to 34 degrees, grind one time through a 3/8" plate.
2. combine ground pork/fat with remaining ingredients in a large bowl or tub. Mix or knead well until mixture is sticky and batter-like.
3. Do a taste test by cooking a small thin patty. Let cool, taste and add additional seasonings to the meat batter if desired.
4. Stuff into casings if desired, or use bulk style. Pan fry, grill, broil or bake fresh sausage at medium heat until it's brown on the outside and no longer pink inside.
5. Refrigerate for 5 days or vacuum seal and freeze up to 6 months.
NOTE: I have made this. Next time, I will leave the cloves out. I am not a fan of cloves. -
Not sure how authentic, but here's the one I use from a sausage class I took years ago.
Mexican Chorizo:
5 lb pork
35g salt
16g mild chili
8g paprika
8g cayenne
18g garlic
3g black pepper
2g cumin
6g oregano
45 ml red wine vinegar
45 ml tequilaComment
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