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