Chorizo Classico
A great chorizo, without fillers, cereal added or made from strange animal parts can sometimes be tough to find. Solution? Make it yourself!
INGREDIENTS
4 ancho chiles
4 New Mexico chiles
1 3/4 lb pork butt, 20-30% fat, medium ground
1/2 cup onion, minced
3 T white vinegar
10 cloves garlic, finely minced
2 t cumin seeds, toasted and ground
3 t dried Mexican oregano
2 t salt
2 t fresh ground black pepper
1 t ground coriander
1 pinch of canela (cinnamon)
METHOD
Turn on your oven and set it to 300 degrees. Discard the stems and most of the seeds from the peppers.
Put the pepper pods on a baking sheet and roast for 5 minutes. Watch them so they don't blacken. Put all the softened chiles in a blender, and spin 'em until they are evenly ground.
In a large bowl, mix together the chiles with all of the other ingredients. Cover the mixture and refrigerate for at least a day.
You can use it as it is, or stuff it into casings. It'll be good for about a week in the fridge, or a long time if sealed well land frozen.
Green Chorizo de Chiles Verdes
If you love chorizo, and cilantro and green peppers, this is the chorizo for you!
INGREDIENTS
1 mild green chile, New Mexico or poblano, roasted and pureed
1 jalapeno, finely minced
1 3/4 lb pork butt, 20-30% fat, medium ground
1/2 C finely minced fresh cilantro
1/2 cup onion, finely minced
4 T cider vinegar
8 green onion tops, finely minced
8 cloves garlic, finely minced
1 t cumin seeds, toasted and ground
2 t dried Mexican oregano
2 t salt
1 t fresh ground black pepper
1 t ground coriander
METHOD
Mix all ingredients together in a large bowl. Cover and refrigerate for at least 12 hours, a day is better.
The cilantro flavor tends to fade a bit after the first couple of days, though, but you can add a little more freshly minced at the time to perk it back up.
You can use it as it is, or stuff it into casings. It'll be good for about a week in the fridge, or a long time if sealed well land frozen.
.
A great chorizo, without fillers, cereal added or made from strange animal parts can sometimes be tough to find. Solution? Make it yourself!
INGREDIENTS
4 ancho chiles
4 New Mexico chiles
1 3/4 lb pork butt, 20-30% fat, medium ground
1/2 cup onion, minced
3 T white vinegar
10 cloves garlic, finely minced
2 t cumin seeds, toasted and ground
3 t dried Mexican oregano
2 t salt
2 t fresh ground black pepper
1 t ground coriander
1 pinch of canela (cinnamon)
METHOD
Turn on your oven and set it to 300 degrees. Discard the stems and most of the seeds from the peppers.
Put the pepper pods on a baking sheet and roast for 5 minutes. Watch them so they don't blacken. Put all the softened chiles in a blender, and spin 'em until they are evenly ground.
In a large bowl, mix together the chiles with all of the other ingredients. Cover the mixture and refrigerate for at least a day.
You can use it as it is, or stuff it into casings. It'll be good for about a week in the fridge, or a long time if sealed well land frozen.
Green Chorizo de Chiles Verdes
If you love chorizo, and cilantro and green peppers, this is the chorizo for you!
INGREDIENTS
1 mild green chile, New Mexico or poblano, roasted and pureed
1 jalapeno, finely minced
1 3/4 lb pork butt, 20-30% fat, medium ground
1/2 C finely minced fresh cilantro
1/2 cup onion, finely minced
4 T cider vinegar
8 green onion tops, finely minced
8 cloves garlic, finely minced
1 t cumin seeds, toasted and ground
2 t dried Mexican oregano
2 t salt
1 t fresh ground black pepper
1 t ground coriander
METHOD
Mix all ingredients together in a large bowl. Cover and refrigerate for at least 12 hours, a day is better.
The cilantro flavor tends to fade a bit after the first couple of days, though, but you can add a little more freshly minced at the time to perk it back up.
You can use it as it is, or stuff it into casings. It'll be good for about a week in the fridge, or a long time if sealed well land frozen.
.
