Homemade Chorizo Food

HOMEMADE MEXICAN CHORIZO

Steps:

• Combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.
• Add cider vinegar and stir until dry ingredients are moistened.
• Add ground meat and knead until spice mixture is well incorporated into the meat.
• You can use the chorizo immediately, but for best flavor development, place chorizo mixture in an airtight container and store overnight in fridge.
• Form chrizo meat into small patties or just scramble and fry the meat in a skillet until done.

HOMEMADE CHORIZO

Steps:

• Prepare the casing.
• Soak the casing in cold water for 30 minutes to soften, then run water through it to remove excess salt and check for leaks. (You can buy casings from most butchers.)
• Blend the chiles.
• Remove the seeds from the chipotles, and finely chop in a food processor with the garlic, vinegar and tequila.
• Chop the pork.
• Cut any silver skin off the pork butt, then cut it into 3-inch chunks.
• Grind the meat.
• Grind the pork in a meat grinder (or mixer with a grinder attachment) with a 316-inch die. Use the feed tube to push the meat through gently.
• Season the meat.
• First, "de-bling" (take off your rings!); you'll be mixing with your hands. Combine the dry spices-cumin, salt, chili powders, onion, paprika, oregano and white pepper-in a small bowl. Then season the pork in layers: Place half the ground meat in a large bowl, cover with half the spice mixture and half the garlic-vinegar mixture, then add the rest of the meat, spices and garlic mixture. Combine everything with your hands; it's the best way to make sure all the meat gets seasoned.
• Thread the casing.
• Remove the die from the grinder and attach the sausage-stuffing tube, then slide the whole casing onto the tube, leaving enough at the end to tie into a tight knot.
• Stuff the casing.
• With the mixer on low, gently feed the sausage mixture into the tube, using one hand to guide the casing out at the right speed; be careful not to overstuff or tear the casing.
• Form the links.
• Turn off the mixer after you get about 3 to 4 feet of sausage and cut and tie off the casing. Retie the casing on the stuffing tube and continue making the remaining sausage. Pinch and then twist the long pieces of sausage about every 8 inches to form links. Place the linked sausages on a baking sheet lined with parchment paper and refrigerate overnight to dry.
• Grill the sausage.
• Preheat one side of a grill to medium-high and the other to low. Lightly brush the grill with oil, then grill the sausages until they're browned on all sides, 6 to 8 minutes. Move to low heat and continue grilling until they're cooked through, 5 to 7 more minutes.

HOMEMADE CHORIZO SAUSAGE

Steps:

• Heat 2 tablespoons of the canola oil in a small saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook 1 minute. Add the vinegar and cook until reduced by half, about 5 minutes.
• Remove the onion-spice mixture from the heat. Transfer to a blender, add 1/4 cup cold water and blend until smooth. Pour into a bowl and let cool to room temperature.
• Add the ground pork to the onion-spice mixture and gently mix to combine. Mix in 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate at least 2 hours and up to 24 hours to allow the flavors to meld.
• To cook the chorizo, form the pork mixture into 8 patties. Heat the remaining 1 tablespoon canola oil in a cast-iron skillet over high heat until smoking. Add the patties and cook until golden brown and just cooked through, about 5 minutes per side. Remove to a paper towel-lined plate to drain. Serve hot.

HOMEMADE CHORIZO

Steps:

• In a medium size bowl, mix the pork, salt, pepper, chile powder, garlic, oregano, coriander, cumin and vinegar thoroughly. Refrigerate, in an airtight container, overnight. This allows the flavors to meld. The chorizo may also be frozen.

HOMEMADE CHORIZO

Steps:

• Mix all ingredients in a bowl with your hands. Or alternatively, you can mix in batches in a food processor in batches giving a finer texture almost like a paste.
• Store in an airtight container or large zip-lock bag in the refrigerator. Let sit at least a day or two in the refrigerator before using. You can also put some in the freezer for later use.
• To use: Pour a little canola or vegetable oil in a frying pan and heat over medium high-heat. Add the chorizo and cook through.

HOMEMADE CHORIZO

Steps:

• Remove stems and seeds from chiles and tear into small pieces. Place them in a bowl and cover with boiled water; soak for 25 to 30 minutes.
• Meanwhile, take the meat out of the fridge and quickly grind it. Place it back to the fridge while making the spice blend.
• In a medium bowl, combine smoked paprika, brown sugar, chili powder, cumin, oregano, salt and allspice; whisk until well blended.
• Drain pasilla-ancho chiles well and transfer to a jar of a blender or food processor. Pour in red wine and add chipotle in adobo; process until smooth.
• Take ground meat out from the fridge, add dry spice blend and pasilla chipotle mixture. Wearing gloves, mix all the ingredients until meat is well coated. Before making links or patties, take a small piece of meat and cook to see if the seasonings need to be adjusted.

MEXICAN CHORIZO

Steps:

• Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
• Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
• Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.

CHORIZO OR HOMEMADE MEXICAN SAUSAGE

Steps:

• Place meat in a large bowl.
• Have everything cool.
• Break up the meat, sprinkle evenly with the rest of the ingredients.
• Make sure everything is evenly mixed by kneading the mixture with your hands.
• At this point the chorizo will keep for at least a couple weeks in your refrigerator, Or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 ounces is about right for two people), and it will freeze fine for months.
• It can also be stuffed into casings and smoked like any other pork sausage.

HOMEMADE CHORIZO

Steps:

• In a blender, combine garlic, oregano, vinegar, red pepper flakes, and water. Blend until smooth.
• In a bowl pour mixture over ground pork; cover and refrigerate all day. Pour off any water that accumulates. Refrigerate or freeze for future use.

HOMEMADE FRESH CHORIZO

Steps:

• Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Remove from pan and let cool.
• Using kitchen scissors and working over a medium bowl, cut chiles into 1" rings, reserving seeds and discarding stems. Cover with 1/2 cup hot water; let soak, stirring occasionally, until chiles are soft and pliable, about 10 minutes.
• Transfer chiles with seeds and soaking liquid to a blender. Add garlic, paprika, 1 tablespoon salt, and pepper; pulse until a paste forms.
• Combine pork and chile paste in a large bowl. Gently mix until just blended (do not overwork the meat).
• Heat a large cast-iron skillet over medium-high heat. Working in 2 batches, cook chorizo until cooked through, 7-8 minutes. (Be sure to let meat brown before turning and breaking it up into small pieces with a spoon or spatula.) Season with salt. DO AHEAD: Chorizo can be made 1 day ahead. Cover and chill. Rewarm before serving.

CHORIZO

Steps:

• Combine chile powder, vinegar, oregano, water, garlic, salt, red pepper flakes, cumin seeds, sugar, and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids.
• Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld, 8 hours to overnight.
• Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.

CHORIZO SAUSAGE

Steps:

• Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl.
• Pour the boiling water over them and let them sit until they're re-hydrated and soft.
• Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth.
• Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well.
• When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty!