Chorizo blend from my book of recipes
What you'll need:
2 pounds of ground pork (I like using butt)
1/4 cup white vinegar
2 TBS vegetable oil
2 1/2 Tbs chili powder
2 1/2 Tbs paprika
1 Tbs cumin
1 heaping Tbs dried oregano (less if finely ground)
2 tsp granulated garlic
1 tsp each of salt and black pepper
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Method:
With the ground pork in a large bowl add all remaining ingredients to the bowl scattering the herbs and spice across the meat evenly. Mix, knead, fold, flip, repeat many times until everything is well incorporated. Then do it a little more. Place in a sealed container and refrigerate overnight before use for best results.
Notes:
I use oregano we grow in the garden and dry at home so it may not be as finely ground as what you might buy at the store. You may need less but on the other hand garden fresh dried is probably more potent than store bought so maybe you need more :)
Cheers
What you'll need:
2 pounds of ground pork (I like using butt)
1/4 cup white vinegar
2 TBS vegetable oil
2 1/2 Tbs chili powder
2 1/2 Tbs paprika
1 Tbs cumin
1 heaping Tbs dried oregano (less if finely ground)
2 tsp granulated garlic
1 tsp each of salt and black pepper
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Method:
With the ground pork in a large bowl add all remaining ingredients to the bowl scattering the herbs and spice across the meat evenly. Mix, knead, fold, flip, repeat many times until everything is well incorporated. Then do it a little more. Place in a sealed container and refrigerate overnight before use for best results.
Notes:
I use oregano we grow in the garden and dry at home so it may not be as finely ground as what you might buy at the store. You may need less but on the other hand garden fresh dried is probably more potent than store bought so maybe you need more :)
Cheers