When I was in Junior High I worked at a local mom and pop Mexican market that had a small butcher shop. Even though I was too young to work behind the counter the owner still let meJ. I would help with preparing all the cooked meat for sale the following day and I got to shut the meat counter down at night and prep for the morning. It was a blast. One of the things I remember most is making large batches of Chorizo. Time has passed and the little store is now closed. I have tried like heck to get the recipe with no luck from the surviving family members. I have tried on and off over the last 10 years to duplicate the recipe. I have never been able to get the flavor and texture right. I remember it being so greasy and red that it would turn the scrambled eggs red when cooking it. Well I got the taste and texture right this time. The meat is not greasy, but with age one becomes wiser. I can do with out the grease. Here is the recipe that I finally got right.
5.5 lbs. Pork Butt
4 ozs. Vinegar, Cider
2 ozs. Tequila
16 grams Cilantro
54 grams Garlic Gloves
12 grams California Chili Powder
48 grams Cummin Seed ground
6 grams Oregano, Mexican Dried
42 grams Paprika, Sweet
30 grams Kosher Salt
10 grams onion powder
10 grams Habanera (I used Chipotle ) Powder
I slide up the pork butt and refrigerated then took the garlic and minced it. Then soaked it in the vinegar and tequila mixed together, I then took all the dry ingredients and mixed them together along with the cilantro. I dusted all the meat with the mixture of ingredients and pour the vinegar, Tequila and garlic over the meat and refrigerate overnight. Then I ground through a medium plate. I poured a little more vinegar into the meat shoot as I was grinding and even used a little to clean up all dry spices stuck in the bottom of the meat tub. Probably about a ½ cup more of vinegar in all. Fried some of this up and I got perfect texture and taste. SUCCESS at last!
Enjoy
Robert
5.5 lbs. Pork Butt
4 ozs. Vinegar, Cider
2 ozs. Tequila
16 grams Cilantro
54 grams Garlic Gloves
12 grams California Chili Powder
48 grams Cummin Seed ground
6 grams Oregano, Mexican Dried
42 grams Paprika, Sweet
30 grams Kosher Salt
10 grams onion powder
10 grams Habanera (I used Chipotle ) Powder
I slide up the pork butt and refrigerated then took the garlic and minced it. Then soaked it in the vinegar and tequila mixed together, I then took all the dry ingredients and mixed them together along with the cilantro. I dusted all the meat with the mixture of ingredients and pour the vinegar, Tequila and garlic over the meat and refrigerate overnight. Then I ground through a medium plate. I poured a little more vinegar into the meat shoot as I was grinding and even used a little to clean up all dry spices stuck in the bottom of the meat tub. Probably about a ½ cup more of vinegar in all. Fried some of this up and I got perfect texture and taste. SUCCESS at last!
Enjoy
Robert
