Lean Chorizo Food

LEAN HOMEMADE CHORIZO

Steps:

• In a large bowl, add all ingredients and use your hands to thoroughly work the spices into the pork until uniform in color and texture.
• Chorizo can be refrigerated, covered, up to 3 days. For longer storage, wrap 1/2 to 1 pound of chorizo in plastic wrap and/or aluminum foil. Freeze up to 6 months. Marking the weight and date on the wrapping will make identification easier. Thaw in your refrigerator or microwave oven prior to using.

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

Steps:

• Place the ground meats in a large bowl and add the crushed garlic and the salt. Add the vinegar and mix well. Sprinkle the pepper and ground spices over the mixture and blend well. Add the white wine and sugar. Mix well.
• Place the ground chile powder in a small bowl and add the boiling water, stir well to make a paste. Work the paste into the meat mixture until well blended. Cover and refrigerate overnight.
• In a hot skillet, cook the chorizo, making sure to break up all the lumps.
• Serving suggestions: as a stuffing for chicken or with eggs .

EXTRA LEAN MEXICAN CHORIZO

Steps:

• Mix the chorizo seasoning, salt, vinegar, and water together before adding to the ground pork. Mix together, making sure the seasoning is evenly incorporated. Refrigerate in an airtight container, ideally overnight, before cooking.
• To cook the chorizo, heat a skillet over medium-high heat with 1-2 teaspoons of oil before adding the chorizo. Break apart and fully cook.
• For the tacos pictured here, I cooked half (8oz) of the chorizo, pushed to one side of the pan, and scrambled 4 eggs on the other side. I served it over guacamole on warmed tortillas and topped with jack cheese, diced onion and cilantro, and salsa.

LEAN CHORIZO

Steps:

• Trim as much fat as possible from the tenderloin, and trim any silver skin. While most sausage recipes retain the fat, this isn't necessary because the fat will be provided by the bacon ends and pieces.
• Cut tenderloin into 1 inch chunks. Chop bacon ends and pieces into 1 inch sections.
• Blend cumin, salt, chili powder, cayenne pepper, granulated onion, paprika, oregano, and white pepper together in a bowl. Toss tenderloin in the seasoning to completely coat. Add the bacon ends and pieces and blend thoroughly.
• Put pork and bacon in a zip-loc bag or sealed plastic container and put in the freezer for at least 1 hour. Freeze the meat grinder components, too (everything but the part with the motor). Everything needs to be cold to get the best possible grind.
• Finely chop chipotle peppers. Remove the seeds if you want a less spicy sausage. Add to food processor, and grate the garlic into the food processor. Add vinegar and tequila. Blend until everything is combined.
• After at least 1 hour, remove meat from the freezer and assemble the meat grinder. If meat isn't nearing a hard-frozen state, continue freezing until it is. Unfrozen meat will smear in the meat grinder, creating an unpleasant texture.
• Push the pork and bacon through together using the meat grinder pusher: don't separate the pork from the bacon, since it should be blended. Continue until all the meat is ground.