Another recipe from my archives. This is a very authentic Mexican fresh Chorizo. Note, I said Mexican - not Tex-Mex or Border Mex. The recipe is from "The Cuisines of Mexico" cookbook by Diana Kennedy.
Chorizo Sausage (Chorizos Mexicanos)
2 lb. pork tenderloin, plus 1/2 lb pork fat (optional 2-1/2 lb. Pork butt)
7 Ancho chiles
1/2 tsp. coriander seeds, toasted
3 whole cloves
1/2 tsp. peppercorns
1/2 tsp. oregano
1/8 tsp. cumin seed
4 cloves garlic, peeled & crushed
2 Tbsp. sweet paprika
2-1/2 tsp. salt
2/3 cup vinegar
Note: This recipe contains no cure, so needs handled with the same time/temperature safety concerns as any other fresh sausage. The vinegar does have some preservative effect, but it is not a substitute for Prague #1.
Toast the Anchos in a dry skillet, making certain they do not burn. While warm, slit them open and remove seeds and veins. When the Anchos are cool they should be crisp. Grind all the whole spices and Anchos together in a spice grinder or coffee grinder. Mix the ground spices & chiles together with the rest of the ingredients. Make certain everything is thoroughly combined. Cover the mixture and set aside in the refrigerator to season for three days, stirring it well each day.
Cook a small amount after three days to taste and adjust seasonings & salt if needed. Stuff the Chorizos into sausage casings & twist into links. Prick out any air pockets. Hang the links on a rack in the refrigerator for three more days to dry. Store in the coolest part of the refrigerator or freeze.
You may want to skip stuffing the Chorizos in casings. In that case, allow the Chorizos a full week to mature in the refrigerator, then wrap and freeze.
I got this recipe from "The Cuisines of Mexico" cookbook by Diana Kennedy.
Chorizo Sausage (Chorizos Mexicanos)
2 lb. pork tenderloin, plus 1/2 lb pork fat (optional 2-1/2 lb. Pork butt)
7 Ancho chiles
1/2 tsp. coriander seeds, toasted
3 whole cloves
1/2 tsp. peppercorns
1/2 tsp. oregano
1/8 tsp. cumin seed
4 cloves garlic, peeled & crushed
2 Tbsp. sweet paprika
2-1/2 tsp. salt
2/3 cup vinegar
Note: This recipe contains no cure, so needs handled with the same time/temperature safety concerns as any other fresh sausage. The vinegar does have some preservative effect, but it is not a substitute for Prague #1.
Toast the Anchos in a dry skillet, making certain they do not burn. While warm, slit them open and remove seeds and veins. When the Anchos are cool they should be crisp. Grind all the whole spices and Anchos together in a spice grinder or coffee grinder. Mix the ground spices & chiles together with the rest of the ingredients. Make certain everything is thoroughly combined. Cover the mixture and set aside in the refrigerator to season for three days, stirring it well each day.
Cook a small amount after three days to taste and adjust seasonings & salt if needed. Stuff the Chorizos into sausage casings & twist into links. Prick out any air pockets. Hang the links on a rack in the refrigerator for three more days to dry. Store in the coolest part of the refrigerator or freeze.
You may want to skip stuffing the Chorizos in casings. In that case, allow the Chorizos a full week to mature in the refrigerator, then wrap and freeze.
I got this recipe from "The Cuisines of Mexico" cookbook by Diana Kennedy.
