Mexican Chorizo de Puebla
From elgourmand 15 years ago
- 15 minutes to make
- Serves 10
Is anything more Mexican than Mexican Chorizo? La tortilla maybe. I was about twelve when my German grandfather introduced me to chorizo; it was love at first bite. I knew an old woman in Ensenada, on the Baja, who made chorizo as a blood sausage. Read more Delicious but maybe a bit much for some so we’ll stay traditional. Do not confuse Mexican chorizo with the Spanish chorizo; they are NOT the same. We’ll use pork but I have seen goat, venison, wild pig and beef used. Chorizo is normally a “fresh” (un-cooked) sausage but you can dry, smoke or ferment it if you like. If left fresh you need to freeze it in small packages for later use soon after you make it. This recipe makes just over two pounds so you’ll have some to freeze. You can put it into casings but I don’t normally bother, unless I’m going to smoke it; you just have to take it out again. Chorizo is spicy so a little goes a long way. Enjoy. See less
Ingredients
- • 1 kg minced pork (try for a bit fatty or add a little bacon), is sausage amigo. shopping list
- • 3 tsp salt, to taste but you need this much to preserve the sausage. shopping list
- • 6 Tbs pure ground red chili. shopping list
- • 10 – 20 small hot chilies like jalapeño, pico de gallo or the like. This to taste. shopping list
- • 4 – 6 cloves garlic, minced shopping list
- • 2 Tbs oregano. shopping list
- • 2 Tbs whole cumin seeds, crushed. shopping list
- • 1 tsp fresh ground pepper. shopping list
- • 1 – 2 tsp sugar (use raw sugar if you can). shopping list
- • ¼ cup red wine or wine vinegar. shopping list
How to make it
- Allow me to dazzle you with rocket science.
- 1. The meat should be cool but not COLD. Everything else at room temp.
- 2. Break up the meat, two forks work well for this.
- 3. In a large mixing bowl mix the meat and all other ingredients and knead well with your hands. Latex gloves may be a good idea. A friend does this with the dough hook attachment on his mixer.
- Olla, you have chorizo. You can keep this for at least 2 weeks in your fridge or season it for a few days in the fridge and then freeze it in small packages for later use. If you’re going to smoke it just stuff it into casings and do that. Viva la Mexico.
The Rating
Reviewed by 15 people-
the peppers are raw, here, ElGourmand, is that right? Not preserved at all or cooked?
keni
in Sweet Home loved it
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Made this this weekend with venison, cus you said I could. ;) I put in some of our own peppers that we call "salsa blend" they are hybrids and are somehow like a jalapeno/hot banana/serrano mix of flavor. :) I also added a few jalapenos. ...more
keni
in Sweet Home loved it
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Love it, but never made my own. I'm gonna try it with venison. Thank you, El Gourmand!
keni
in Sweet Home loved it
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