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Homemade Chorizo

When someone goes through a Mexican butcher shop and sees the fresh pieces of chorizo hanging, one can believe that this recipe has been prepared in Mexico forever... although the reality is another.

The history dates that in Mexico, in Prehispanic times, the pigs did not exist. The Spaniards were in charge of bringing these animals, as well as the preparation techniques of them.

Among the diverse ways in which the pork is cooked, the chorizo stands out – which was adopted by the Mexicans and with the passage of time this food was prepared in a Mexican way.

The differences that there are between the regular chorizo and the Mexican chorizo, is that in the Mexican version more ingredients are used. Therefore the Mexican chorizo has a flavor that is more condimented and a bit spicy.

Once the chorizo is prepared you can prepare a large amount of Mexican dishes like: chorizo burritos, scrambled eggs with chorizo, chorizo and potato tostadas, melted cheese with chorizo, chorizo quesadillas, etc.

About the Recipe

• Making chorizo is very simple, only a kind of adobo salsa has to be made which is mixed with pork meat – that´s it.
• If you want the chorizo to end up wrapped in plastic or hog casings, you will need a sausage stuffer.
• The chorizo is prepared with ground bacon if you don’t get in this way, just cut it into small chunks.
• Preferably buy low fat pork meat.
• The preparation time is of 15 minutes, then the chorizo is left resting for 2 days.
• Recipe for 2.2 lbs of chorizo.

Ingredients

24.6 oz of boneless ground Pork Meat

7 oz of ground Bacon

4 Guajillo Peppers (1.4 oz)

2 Ancho Peppers (.7 oz)

1/2 Onion (2.4 oz)

2 Garlic cloves (.2 oz)

2 Bay Leaves

1 teaspoon of Coriander Seeds

1 teaspoon of Oregano

1/2 teaspoon of Cumin

1/3 of a teaspoon of Cinnamon

1/3 of a teaspoon of ground Clove

1/2 cup of White Vinegar (4.2 fl oz)

1/2 teaspoon of Pepper

1 tablespoon of Salt

Cookware

1 Saucepan

1 Blender

1 Bowl

1 Chopping Board

1 Kitchen Spoon

1 Mixing Spatula

1 Knife

“Ziploc” Plastic Bags

1 Sausage Stuffer (optional)

Plastic or Hog Casings (optional)

Directions

Prepare the Condiment

1. Discard the seeds of 2 ancho peppers and 4 guajillo peppers.
2. Put in a saucepan:

• The 2 Ancho Peppers with the ones you worked.
• The 4 Guajillo Peppers with the ones you worked.
• The enough Water to cover all the chilies.

3. Bring the saucepan water to a boil over high heat and leave the chilies cooking in the boiling water for about 5 minutes, until they soften.
4. Transfer from the saucepan to a blender, with a kitchen spoon, the chilies that were cooked.
5. Also incorporate in the blender:

• 1/2 Onion.
• 2 Garlic cloves.
• 2 Bay Leaves.
• 1 teaspoon of Coriander Seeds.
• 1 teaspoon of Oregano.
• 1/2 teaspoon of Cumin.
• 1/3 of a teaspoon of Cinnamon.
• 1/3 of a teaspoon of ground Clove.
• 1/2 cup of White Vinegar.
• 1/2 teaspoon of Pepper.

6. Blend very well all the ingredients, then reserve.

Work with the Meat

1. Put in a bowl:

• 24.6 oz of boneless ground Pork Meat.
• 7 oz of ground Bacon.
• 1 tablespoon of Salt.

2. Mix the bowl ingredients with a mixing spatula, until they are well integrated.
3. Add in the bowl the salsa that was blended.
4. Mix the bowl ingredients with the mixing spatula, until they are well integrated.
5. Transfer from the bowl to “ziploc” plastic bags, with the kitchen spoon, the chorizo that was prepared.

If you want to put the chorizo in plastic or hog casings, this is the moment of using a sausage stuffer.

6. Put in the fridge the plastic bags with chorizo and leave them resting for 2 days, so the flavors settle and mix.

Enjoy the Homemade Chorizo