Homemade Mexican Chorizo Recipe

While Mexican  chorizo differs slightly from its Spanish cousin, both are nevertheless very tasty. utilize the loose sausage meat to make tacos for a flavorful variation on your typical ground pork, or utilize the sausages as you would any spicy sausage. For up to three months,  freeze  


– 15 dried red chile peppers, seeded – 2 ¼ pounds boneless, skinless pork butt, cut into 1/2-inch cube – 7 ounces pork fat, cut into 1/2-inc cube – 5 whole allspice berrie – 5 whole clove – ¼ cup cider vinegar – 4 cloves garlic, minced – 1 tablespoon dried oregano – 1 tablespoon salt – 1 teaspoon ground black pepper – ½ teaspoon cumin seed – 1 hog casing


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Put the chili peppers in a bowl and pour hot water over them. Soak for about half an hour, or until softened.In the meantime, freeze the pork fat and butt for half an hour. To make grinding meat easier, place the meat grinder in the freezer to cool down.  

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Using a mortar and pestle or a spice grinder, ground the cloves and berries of allspice. Put aside.After draining, put the chili peppers in a blender or food processor. Blend in vinegar until it's smooth.  

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Put on a medium plate for the cold meat grinder. Feed the grinder with the partially frozen pork and fat. In a dish, mix the ground meat with the pureed chili peppers, cumin, garlic, oregano, and salt. For two to three minutes, thoroughly mix with your hands. Place plastic wrap over bowl and refrigerate for one hour or overnight.  

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In the meantime, give the casing a half-hour soak in cold water. Run cold water through the interior of the casing of a small sausage-stuffing funnel by pressing its wide end up against the sink tap.  

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Attach the medium sausage-stuffing funnel attachment to the tube and place the casing outside. As the meat mixture begins to emerge from the other end of the funnel, cease feeding it through. With your other hand, maintain the sausage while you continue to feed the meat mixture through the funnel, tying the casing into a knot at the end.  

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When the meat mixture is cooked through, knot the other end of the casing.To make distinct links, alternately twist the casing in opposite directions at regular intervals. Using a metal skewer, make two to three tiny holes in each sausage to let out steam during cooking.Cook to taste or store in the refrigerator for up to three days.


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