[CH] Fw: Chorizo recipe
Paul J. Smith (pjsmith@mtnhome.com)
Fri, 7 Apr 2000 06:40:01 -0500
A repost of the original recipe
----- Original Message -----
From: Paul J. Smith <pjsmith@mtnhome.com>
To: <chile-heads@globalgarden.com>
Sent: Sunday, April 02, 2000 8:36 PM
Subject: Chorizo recipie
> 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!
>