Spring Hill Ranch's Homemade Mexican Chorizo

Wiley P

By
@WileyP

This chorizo is the Mexican version of the Spanish sausage, but be advised: It is very different from the Spanish version and rarely can one be substituted for the other. It is used in hundreds of dishes as a main ingredient and an additional thousands as a flavoring or spice. It is cooked in patties or more normally in bulk and then sprinkled on or mixed in as a seasoning. Sprinkle it on your huevos rancheros in the morning, in your frijoles refritos or in your stew in the evening. While it is traditionally made with pork, you can make it with beef or dark meat chicken as well.


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Rating:

Comments:

Serves:

12-20

Prep:

15 Min

Method:

Blend

Ingredients

1/2 c
good water
1/2 c
red chile flakes
3 Tbsp
apple cider vinegar
2 Tbsp
medium-hot new mexico red chile powder*
*new mexico red chile powder is made from dried new mexico red chiles. it differs from most "chili" powders in that there are no other spices mixed in.
1 Tbsp
dried mexican oregano flakes
1 Tbsp
ground cumin seed
2 tsp
ground coriander
2 medium
garlic cloves, chopped
2 1/2-3 lb
ground pork, 20-30% fat

Directions Step-By-Step

1
In a blender, combine the water, red pepper flakes, vinegar, chile powder, oregano, cumin, coriander, and garlic. Blend until the mixture is smooth.
2
In a large mixing bowl, pour the vinegar mixture over the ground pork and gently mix it in by hand to thoroughly combine. Cover and refrigerate from overnight to 3 days. Pour off any water that accumulates. Use or freeze for future use.

About this Recipe

Main Ingredient: Pork
Regional Style: Mexican
Dietary Needs: Gluten-Free, Dairy Free, Low Sodium
Other Tags: Quick & Easy, Heirloom