mexican chorizo
This is from the book "charcuteri" by Ruhlman. He is a super chef & good friend of Anthony Bourdain. Wish I could take credit cause its soo good!
prep time
1 Hr 30 Min
cook time
20 Min
method
---
yield
many
Ingredients
- 5# - boneless ork shoulder butt, diced
- 3 tablespoons kosher salt
- 2 tablespoons ancho chile powder
- 1 tablespoon hot paprika
- 1 tablespoon chipotle powder,or cayenne powder
- 1 tablespoon minced garlic
- 1 teaspoon freshly grnd. black pepper
- 1 tablespoon chopped fresh oregano or 1 teasp. dried
- 1/2 teaspoon ground cumin
- 3 tablespoons tequila, chilled
- 3 tablespoons red wine vinegar,chilled
- 10ft fluid hog casing soaked in tepid water for30 min & rinsed
How To Make mexican chorizo
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Step 1Combine all ingredients except tequila & vinegar, toss to distribute seasonings, chill until ready to grind
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Step 2Grind the mixture through a small die into a bowl set in ice. Note: keep cold,Pork,chicken very suseptible to spoilage
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Step 3add the tequila & vinegar to meat mixture and mix w/paddle attachment untill all liquids are incorperated and mixture had developed a uniform sticky texture, about 1 min. on medium speed.
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Step 4Saute a mall portion of the sausage, taste & adjust seasonings if neccessary
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Step 5Either stuff into hog casings or wrap in plastic wrap the amount you may wish. I like 1/2lb. amounts if in bulk. If you want to link, approx. 6 inches. Saute until an internal temp of 150 degr F. is achieved, if loose, saute until cooked through
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Step 6yeild: About 5 # sausage;about 20 6in. links.
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