Mexican Chorizo

steven sellards


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!

★★★★★ 4 votes
1 Hr 30 Min
20 Min


boneless ork shoulder butt, diced
3 Tbsp
kosher salt
2 Tbsp
ancho chile powder
1 Tbsp
hot paprika
1 Tbsp
chipotle powder,or cayenne powder
1 Tbsp
minced garlic
1 tsp
freshly grnd. black pepper
1 Tbsp
chopped fresh oregano or 1 teasp. dried
1/2 tsp
ground cumin
3 Tbsp
tequila, chilled
3 Tbsp
red wine vinegar,chilled
10ft fl
hog casing soaked in tepid water for30 min & rinsed


1Combine all ingredients except tequila & vinegar, toss to distribute seasonings, chill until ready to grind
2Grind the mixture through a small die into a bowl set in ice. Note: keep cold,Pork,chicken very suseptible to spoilage
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.
4Saute a mall portion of the sausage, taste & adjust seasonings if neccessary
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
6yeild: About 5 # sausage;about 20 6in. links.

About this Recipe

Course/Dish: Pork
Regional Style: Mexican