Homemade Mexican Style 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.

CHORIZO (MEXICAN SAUSAGE)

Steps:

• Mix all ingredients together.
• Chill before using.

HOMEMADE MEXICAN CHORIZO

Steps:

• Place chile peppers in a bowl and cover with hot water. Soak until softened, about 30 minutes.
• Meanwhile, place pork butt and pork fat in the freezer for 30 minutes. Chill meat grinder in the freezer to make grinding the meat easier.
• Grind allspice berries and cloves using a mortar and pestle or a spice grinder. Set aside.
• Drain chile peppers and place in a food processor or blender. Add vinegar and puree until smooth.
• Fit the chilled meat grinder with a medium plate. Pass the partially frozen pork and fat through the grinder. Combine ground meat with pureed chile peppers, garlic, oregano, salt, pepper, and cumin in a bowl. Mix well with your hands for 2 to 3 minutes. Cover bowl with plastic wrap and chill for 1 hour, or overnight.
• Meanwhile, soak casing in cold water for about 30 minutes. Place the wide end of a small sausage-stuffing funnel up against the sink tap and run cold water through the inside of the casing.
• Use the medium sausage-stuffing funnel attachment and place casing on the outside of the tube. Start passing meat mixture through the funnel, stopping just as it starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
• Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions. Poke 2 to 3 small holes into each sausage with a metal skewer to allow air to escape during cooking.
• Cook as desired or chill in the fridge for up to 3 days.

HOMEMADE MEXICAN-STYLE CHORIZO RECIPE

Steps:

• Use immediately in your favorite recipe calling for Mexican chorizo, or refrigerate or freeze the sausage in an airtight container for later use. Serve and enjoy.

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

Steps:

• Grind pork.
• Add one at a time; salt, chili powder, vinegar, garlic, oregano, and cumin, mixing well after each addition.
• Pack in a crock, or glass jar for at least 8 hours but preferably 24 hours.
• Cook as needed in skillet.
• It will look like ground meat.
• May be frozen.

CHORIZO MEXICAN STYLE

Steps:

• Remove seeds and stems from dried peppers (I used kitchen shears) and boil in water until peppers are soft.
• Remove peppers from water. Discard water. Blend peppers in a food processor using the vinegar for liquid.
• Add garlic, cumin, Mexican oregano and black pepper to food process and blend until a smooth paste is formed.
• Mix with meat and let stand at room temperature for 4 hours.
• Refrigerate for 2 days mixing frequently.
• Transfer to storage containers.
• NOTE: If you are concerned about leaving meat out at room temperature for four hours, omit this step. I listed this step since this was the orignal recipe and its the one I still follow.______If you do not have a food processor, a blender will work just fine_____I have used ground turkey instead of the pork for a lower fat version. Keep in mind that it will have a bit of a different flavor and will not be as moist. This works well when you are adding the turkey chorizo to other dishes rather then eating by itself.____I put the completed chorizo in freezer containers, seperated by the amount I would use at one time and freeze up to 2 months.___In the recipe I mention getting the pork in a coarse grind--this is when the butcher using a coarse or medium grind disc rather then a fine disc. You can ask the butcher to do this--sometimes they call it a chili grind. But if you can't find this, regular ground pork will be fine. Its really just a texture preference.____If you cannot find the dried chile pasilla, then use all dried ancho chiles. Seems that the dried ancho chile pods are easier to find. But if you can find both, it really does add to the flavor.

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.

MEXICAN CHORIZO

Steps:

• Combine pork and all remaining ingredients in a food processor; pulse until coarsly blended.
• Place the mixture in a ziploc plastic bag; seal and marinate in the refrigerator for 8 hours or overnight.
• The next morning/day, place the mixture in a skillet over med-high heat until hot; add in the pork mixture; cook 5 minutes, or until done, stirring to crumble.