spring hill ranch's homemade mexican chorizo

Name: Spring Hill Ranch's Homemade Mexican Chorizo
Prep time: 15 min
Yield: 12
Cuisine: Mexican
Ingredients: 1/2 cup(s) good water; 1/2 cup(s) red chile flakes; 3 tablespoon(s) apple cider vinegar; 2 tablespoon(s) 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 tablespoon(s) dried mexican oregano flakes; 1 tablespoon(s) ground cumin seed; 2 teaspoon(s) ground coriander; 2 medium garlic cloves, chopped; 2 1/2-3 pound(s) ground pork, 20-30% fat

34 Pinches 1 Photo

Wiley P

Sierra Vista, AZ

Updated on Dec 21, 2015

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.

Rate

prep time 15 Min

cook time

method Blend

yield 12-20 serving(s)

Ingredients

1/2 cup good water
1/2 cup red chile flakes
3 tablespoons apple cider vinegar
2 tablespoons 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 tablespoon dried mexican oregano flakes
1 tablespoon ground cumin seed
2 teaspoons ground coriander
2 medium garlic cloves, chopped
2 1/2-3 pounds ground pork, 20-30% fat

How To Make spring hill ranch's homemade mexican chorizo

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.

Step 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.
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