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Mexican Chorizo Recipe
|Ground lean pork||2 Pound|
|Garlic||1 Clove (5 gm), minced / pressed|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Chili powder||2 Tablespoon|
|Dry oregano||2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground pork||3⁄4 Pound, firm fat trimmed from meat surface|
Serving size: Complete recipe
Calories 2539 Calories from Fat 1455
% Daily Value*
Total Fat 162 g249.3%
Saturated Fat 55.5 g277.3%
Trans Fat 0 g
Cholesterol 834.6 mg
Sodium 2990.6 mg124.6%
Total Carbohydrates 34 g11.2%
Dietary Fiber 20.3 g81%
Sugars 4.2 g
Protein 246 g492.4%
Vitamin A 350.4% Vitamin C 65.2%
Calcium 34.2% Iron 90.1%
*Based on a 2000 Calorie diet
If you prefer a fattier sausage (like commercial chorizo), add pork fat and mix well.
To pan-fry, shape sausage into 1/2-inch-thick patties or 1-inch-diarneter logs.
Coat a 10- to 12-inch frying pan lightly with salad oil and place over medium heat.
Add as many patties or logs as will fit without crowding; cook, uncovered, turning as needed, until meat is well browned on all sides and no longer pink in center (cut to test).
Remove from pan as cooked; keep warm while you cook remaining sausage.
To broil, shape as for pan-fried chorizo.
Arrange patties or logs on a rack; in a 12- by 15-inch broiler pan.
Broil about 3 inches below heat until well browned, 4 to 5 minutes on each side.