Mexican Chorizo

[Kevin P]

Thanks to another sausage-maker who kindly provided this recipe for a real good Mexican chorizo.
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Mexican Chorizo

10lbs Ground Pork
2 C. Cider Vinegar
2 T. Garlic Powder
3 T. Paprika
1 T. Black Pepper
2 T. Mexican Oregano
2 T. Granulated Onion
4 T. Cumin
5 T. Kosher Salt
4 T. New Mexico Chili powder
1 T. Cayenne
4 C. Chile Colorado (Red Chili sauce)

Making the Red Chili sauce

8oz Dried chile pods; stem removed
1 Onion, coarsely chopped
1 head garlic, peeled
2 C. Water

Place all ingredients into a pot & bring to a boil. Reduce heat & simmer 15 minutes. Puree all ingredients in a blender until smooth. Add more water to achieve desired smoothness. Return to stove & simmer for 15 minutes more. Salt to taste.

Making the chorizo:

Partially freeze cut-up pork and then grind with a 10 mm plate (coarse). Combine the rest of the ingredients in a bowl and wisk until combined, and mix into pork until incorporated, transfer to nonreactive container covered and refrigerate overnight. ready to use or package and freeze.
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I made a 5-pound batch over the weekend after picking up a 17lbs of pork shoulder on sale.
I made a few minor tweaks in the recipe in order to keep the ‘heat’ down to an acceptable ‘gringo’ level (my youngest son & I like the hot stuff, but we’re in the minority in this household, so I decided to take the safe route.

It begins with the “Chile Colorado/red Chile Sauce”—taking dried chiles with garlic & onion, simmering & processing until a smooth sauce is obtained. In ths version, I used half dried New Mexico Chiles (medium heat)…


and dried Ancho chiles (rich, sweet)…


This made a rich, thick sauce that needed only a bit of salt to taste.

For the seasonings, I subbed in good chili powder (I like Gebhardt ‘s) in place of the New Mexico chili powder in order to temper the heat. I also omitted the Cayenne pepper.

INGREDIENTS:



Meat:
Five pound of icy, cubed pork butt ready for the grind:


I used a coarse-grind plate to give the overall texture more ‘body’ or chew:


First the dry ingredients:


Then the “Red” Sauce (not so ‘red’ due to the Anchos):


Into the cider vinegar, I dissolved the kosher salt in order to get good, even distribution:


After about 8-10 minutes of hand-mixing, this batch is ready to rest overnight in the fridge. I tasted a small sample: good chile flavor, not ‘too’ hot, and no extra salt needed:


BREAKFAST TIME!

I took about ¾” pound of the chorizo & began browning it in a pan. Not much rendered fat (unlike the commercial stuff which dissolves into pools of red grease). I then added some partially-cooked cubed potatoes and chopped onion. After about 10 minutes, I topped it off with some eggs and a sprinkle of chopped cilantro.

Some warm corn tortillas & hot sauce and breakfast is on….
“Chorizo ​​con patatas y huevos”


This is a fairly easy recipe to follow and execute. You can obviously adjust to your taste regarding HEAT. It’s been getting great reviews from my in-house food tasters!

Kevin

[Awning Guy]

Another home run.... That looks great.. I look forward to doing this one too. Now that I built the stuffer I realized I need a biger grinder. I look forward to your posts, My Wife, not so much. Girls just don't get it. I keep telling her " A Craftsman Is As Only As Good As His Tools"
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[Kevin P]

[JimH]

I make my chorizo "loose" in patties. Try fresh garlic and onion you will appreciate the difference. There are, to my knowledge, 5 different types so feel free to experiment. In fell in love with the first recipe I tried, from Northern Mexico.
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