[CH] Chorizo recipie
Paul J. Smith (pjsmith@mtnhome.com)
Sun, 2 Apr 2000 20:36:19 -0500
I have made this recipe several times and is an adaptation of a recipe from
Diana Kennedy's book The Cuisine's of Mexico. This is another good sausage
to make in bulk without stuffing into casings. I don't think I would change
the chiles in this recipe by adding habaneros or such, the added heat would
probably ruin the fine flavor of the sausage. Very tasty ,you wont believe
that you made it. For 5lbs.
10- Dried Chile Anchos
4- Dried Chile Pasilla
1-tsp. ground coriander
6- whole cloves
1-tbsp.- whole black peppercorns
1-tsp. Mexican oregano
1/2-tsp. ground cumin
4-tbsp. sweet paprika
5-tsp. sea salt fine
1-1/3 cup-mild white vinegar
4-oz. fine quality vodka
8- gloves of fresh garlic peeled and chopped very fine
5lbs.- Deboned pork butts,or pork steaks
Toast the chiles very lightly over a flame. Do not burn them! Remove the
seeds and veins. Grind chiles and all spices together to a fine texture. Mix
this dry spice mixture with your vinegar and vodka. Grind the pork through a
3/8" grinder plate. Remember chorizo is a coarse sausage. Mix your now
liquid spice mixture,with your ground pork 1/4 at a time, repeat until its
gone. Put sausage in a container and place in refrigerator. Mix well by
hand daily. On the third day you're now done. I usually package in 1lb.
portions and freeze. Also a note, have some real good soap on hand as this
will turn your hands a deep shade of orange. You will never buy supermarket
chorizo again,Enjoy!