Recipe

Chorizo Recipe

	Coffeebean53 / All my dishes 1 year ago I love chorizo but didn't like buying the prepackaged. I make my own which is easy and I can make it to suit my taste. Prep:20m Servings:10	Coffeebean5
	easy cheap mexican sausage

Does this look good? Yeah! / Nope

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old_cowboy

Ingredients

2 lbs ground pork (for leaner try ground turkey)

3 dried New Mexico chilis

4 (at least) small dried Chili deArbol ..more if you like it really hot.

1/4 c, boiling water

8 cloves of garlic, minced

2 tsp Mexican oregano

2 tsp. cumin

1 tsp. black pepper

1 tsp. brown sugar

6 TB cider vinegar

3 1/2 tsp salt

New Mexico chili powder (will be adding enough during final mixing to give a good red color to the meat mixture)

Directions

Break the New Mexico chilies into 3 pieces each, place in a bowl with the deArbol chilies. Pour the boiling water over them and let the sit to soften.

Place the soften chilies and liquid into a food processor along with the garlic, oregano, cumin, black pepper, brown sugar, vinegar and salt. Process until smooth.

Place ground pork in a large mixing bowl ( if you have a kitchen aide mixer or such you can use that.) Add processed chili mixture and mix until well blended. At this point add and mix in enough New Mexico chili powder to give it a good red color.

Place in a sealed container and refrigerate for a couple of days to let the flavors blend. The chorizo at that point can be divided up and frozen or placed in casings if you prefer.

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Comments

dmiller64116 1 year ago said:
Another fine recipe from my friend Coffeebean. I've made sausages before but never chorizo. This looks interesting (and better than what I buy at the grocery store).

linebb956 9 months, 1 week ago said:
About the chilis... deArbol... and the New Mexico.. I don't know that they are.. About the only thing dried here are jalapeno... and a few others. Are those mild chilis or hot.. I should be able to swap right? I love chorizo, and this way it will have less fat! Great Post!

old_cowboy 2 months ago said:
I made it. Increased the amount of both New Mexico (6) & Chili de Arbol (8) and used a 50/50 mix of low fat ground beef and ground pork. Great stuff.

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