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| Chorizo (Mexican Sausage) Recipe |
Category: Pork / Meats
Rating:
N/A
Servings: 1
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Ingredients
1/4 lb pork fat; finely chopped,
1 (optional)
2 lb ground lean pork; coarsely ground
2 tablespoon ancho chili powder
1 tablespoon pasilla chili powder
2 tablespoon paprika
1 teaspoon black pepper; coarsely ground
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon coriander seed
1/4 teaspoon ginger
1 teaspoon oregano
1 teaspoon ground cumin
6 cup garlic; crushed
1/2 cup vinegar
1/2 cup sherry; or brandy
Cooking Directions:
If using the fat, mix it into the meat very thoroughly, then add the other ingredients in turn and , using your hands, work them together thoroughly. This is important because the vinegar and the sherry or brandy "cure" the meat and help prevent it from spoiling. When blended, store the sausage in an earthenware crock or glass container and let season in a cool place for at least 24 hours but preferably for 2 or 3 days. Freeze what you don't plan to use soon. This recipe makes enough chorizo to fill 2 one-pint containers.
Variation:
For the faint-of-heart, here's a simpler version for a smaller amount of chorizo. While it isn't as authentic a recipe, it isn't as hot or as highly spiced, either. And you can make it in a jiffy.
Just coarsely grind 1 pound of pork and mix it very thoroughly with 1 teaspoon salt, 1 tablespoon chili powder, 1 large garlic clove, mashed, 2 tablespoons sherry or brandy, and 2 tablespoons vinegar. Makes enough to fill a one-pint container.
Chorizo is called for in many Mexican recipes but should be used with discretion, for it is very highly seasoned. Our own pork sausage is not a good substitute because it contains sage, which is not a Mexican seasoning. So, if you can't find a Mexican meat market where chorizo is sold in links-or you can't locate canned chorizo in specialty food stores-here's how to make your own. (You can adjust the seasonings to your own taste just like all good Mexican cooks do.) Chorizo is easy to fix, keeps well refrigerated, and it's good to have on hand for some of the recipes in this book.
TRADER VIC'S ROOK OF MEXICAN COOKING Typos by Brenda Adams Recipe By : Trader Vic's Mexican Cookbook
meats,mexican,pork
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