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Chorizo

April 9, 2017

Chorizo

 

In a large bowl place:

 

2 Lb. ground pork.

3 1/2 tsp. salt

6 Tbsp. pure ground red chile

6 to 20 small hot dried red chiles; tepine, Thai dragon, pico de gallo or the like, crushed

4 to 6 cloves garlic, minced

2 Tbsp. dry leaf oregano

2 tsp. whole cumin seed, crushed

1 tsp. fresh ground black pepper

1 1/2 tsp. sugar

4 Tbsp. good apple cider or wine vinegar

2 1/2 Tbsp. water

 

Have everything cool. Break up meat, sprinkle evenly with herbs and spices, peppers, vinegar and water, cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed.   At this point the chorizo will keep for at least a couple weeks in your refrigerator, or let it season for a couple days in your refrigerator, then wrap it in small packages of 3 to 4 oz., and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage.

 

Chorizo is great for breakfast. Thaw out a package, fry it up lightly while breaking it up, and when fried, scramble in a few eggs. This is wonderful by itself, or with tortillas.

Instead of the eggs, you can add a cup or so of Mexican beans to the fried Chorizo. Mash them well while they fry, and you have “Frijoles Refritos con Chorizo”, excellent when eaten like grits or potatoes, and also excellent as a taco, burrito or sandwich filling. Chorizo is also good to flavor up a red chile sauce, a stew, or anything else that could use a bit of good Mexican bite.

 

Variations:

Chorizo is commonly made of pork, but also of young goat, venison, occasionally beef, or where meat is scarce, just about anything available

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Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

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