Mexican Chorizo Recipe
Ingredients
| 20 sausage casings | ||
| Vinegar | ||
| 2 pounds lean pork trimmings | ||
| 8 ounces beef or pork fat | ||
| 2 medium-size onions, quartered | ||
| Garlic | 8 Clove (5gm), pressed | |
| Cider vinegar | 1/2 Cup (16 tbs) | |
| Tequila | 1/2 Cup (16 tbs) | |
| 1/4 cup ground red chile, mild or hot | ||
| Ground cinnamon | 1 Teaspoon | |
| 1 1/2 teaspoons ground comino | ||
| Mexican oregano | 1 Teaspoon | |
| Salt | 1 Tablespoon | |
Directions
1 Clean the casings, rinse well with water, then pour vinegar through them. Set aside.
2 Use a food processor or the coarse blade of a meat grinder, grind the meat and fat. Add the onions, garlic, vinegar, tequila and seasonings, using the hotness of chile powder your family and guests will prefer.
3 Stuff the casings. First cut the casing into 3-foot lengths and tie one end together. Use either a funnel or filling tube to fill the lengths. Tie at about 4-inch, intervals with heavy thread.
4 Place on a cookie sheet covered with wax paper. Set on the counter for about 2 hours, then refrigerate.
5 After a day, freeze what you will not use within a week or two. Mixture should ripen for at least 8 hours before using.
2 Use a food processor or the coarse blade of a meat grinder, grind the meat and fat. Add the onions, garlic, vinegar, tequila and seasonings, using the hotness of chile powder your family and guests will prefer.
3 Stuff the casings. First cut the casing into 3-foot lengths and tie one end together. Use either a funnel or filling tube to fill the lengths. Tie at about 4-inch, intervals with heavy thread.
4 Place on a cookie sheet covered with wax paper. Set on the counter for about 2 hours, then refrigerate.
5 After a day, freeze what you will not use within a week or two. Mixture should ripen for at least 8 hours before using.
Chef
