Mexican Chorizo De Puebla
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves Lots
Bueno gente, es temporal desde salchicha (okay folks, it’s sausage time). The only thing more Mexican than Chorizo is La Tortilla. Note: Mexican Chorizo and Spanish Chorizo are not the same. Okay, the Mexican one came from the Spanish one. Read more That was 515 years ago, more or less. Times change, so does Chorizo. It can be eaten on its own or added (and often is) to hundreds of Mexican recipes, as a flavor changer. It is ubiquitous and no, self respecting, Mexican house would be without it. You going to do Mexican, amigo? Do Chorizo. Another note: I have checked and most of the Chorizo you get at the local Supermarket is crap, a joke, useless, a crime against food. I have three recipes for this, all very similar, I got this one from the house cook at Clay & Peggy’s place in San Miguel de Allende. A truly fab cook. 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
- • 1 Tbs. Smoked Paprika. 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
- 1. Allow me to dazzle you with rocket science.
- 2. The meat should be cool but not COLD. Everything else at room temp.
- 3. Break up the meat, two forks work well for this. God gave you hands, use em.
- 4. 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.
- 5. 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.
- Yes, you can make this with beef, goat, wild boar, venison, etc. Keni said she liked venison best.
People Who Like This Dish 2
- MikeyfromAR Colorado High Desert, US Of A
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- elgourmand2 APia, Samoa
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