A buddy of mine said he wanted to try a chorizo enchilada. He is a good friend so who am I to argue. Here is how I made the chorizo. I will post the enchiladas later.

Here is the chorizo recipe I have come up with:

1 kg/2 lb pork shoulder

5 ml/1 tsp kosher salt

30 ml/2 tbsp. chili powder

3 ml/1/2 tsp paprika

3 ml/1/2 tsp cayenne

10 ml/2 tsp minced garlic

1 ml/1/4 tsp black pepper

2 ml/1/2 tsp oregano

2 ml/1/2 tsp cumin

10 ml/2 tsp tequila

25 ml/2 tbsp. red wine vinegar

I found some shoulder steaks on sale, cubed them and ran them through the medium plate on my KitchenAid.

I put the pork in the fridge to keep cold and mixed the seasonings into the tequila and wine vinegar.

I added the seasoning mix to the ground pork and mixed it thoroughly by hand for 4 minutes.

I put the bulk of the chorizo in the fridge and did a test fry. It was very nice.

I covered the pork and let it sit in the fridge overnight for the flavours to blend.

Most of the chorizo will be used for the enchiladas my friend wants but I had enough to fry up for a breakfast sandwich.

**The Verdict**

This has a nice balance of spices and gives a little burn without being painful. It made a great breakfast sandwich.

I did a video of this if you would like to see it.

Disco

Edited by Disco - 1/4/15 at 9:49pm