CHORIZO INGREDIENTS RECIPES

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MEXICAN CHORIZO RECIPE | ALLRECIPES



Mexican Chorizo Recipe | Allrecipes image

A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner. Can be made into patties and cooked in a skillet, or stuffed into natural hog or collagen casings and grilled at your next family gathering.

Provided by James

Categories     World Cuisine    Latin American    Mexican

Total Time 8 hours 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 13

2 pounds boneless pork butt (shoulder), cut into 3/4-inch pieces
1?½ tablespoons crushed Aleppo peppers
1?½ tablespoons chili powder
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon ground cloves
¼ teaspoon ground coriander
½ cup distilled white vinegar
2 tablespoons water
1 teaspoon vegetable oil

Steps:

  • Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
  • Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
  • Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.

Nutrition Facts : Calories 154.7 calories, CarbohydrateContent 2.6 g, CholesterolContent 45 mg, FatContent 9.7 g, FiberContent 1.2 g, ProteinContent 14.2 g, SaturatedFatContent 3.3 g, SodiumContent 628.5 mg, SugarContent 0.3 g

SPANISH CHORIZO RECIPE - FOOD.COM



Spanish Chorizo Recipe - Food.com image

This recipe is posted by request. Original recipe is by Charles G. Reavis. There are a few types of Spanish Chorizo. Sweet Spanish Chorizo calls for paprika, while the Spicy Spanish Chorizo calls for Cayenne pepper. This Version calls for Cayenne Pepper. If you prefer the sweet simply switch out paprika for the cayenne. You should also note that Authentic Spanish Chorizo recipes vary from Village to Village-adjust seasonings to personal taste. Additional reading and information on curing Spanish Chorizo: http://cookingresources.suite101.com/article.cfm/how_to_make_and_cure_chorizos

Total Time 26 hours

Prep Time 26 hours

Yield 10 pounds

Number Of Ingredients 16

8 lbs lean pork, cubed
2 lbs pork fat, cubed
5 tablespoons salt
2 tablespoons fine grind black pepper
3 tablespoons cayenne pepper
1 tablespoon coarsely crushed red pepper flakes
2 tablespoons finely minced garlic
1 teaspoon cumin seed
1 teaspoon dried oregano
2 tablespoons white sugar
1 teaspoon fennel seed
1/4 cup red wine vinegar
3/4 cup brandy
1/2 teaspoon ascorbic acid
1 teaspoon saltpeter
6 feet medium hog casings

Steps:

  • Grind meat and fat separately through the coarse disk and mix together.
  • Place in a LARGE bowl.
  • Sprinkle remaining ingredients on meat mix thoroughly.
  • Cover with plastic wrap and cure in the fridge for 24 hours.
  • Remove from fridge and give meat mixture another good stir.
  • Prepare casings and stuff with meat.
  • Tie off in 4 inch links.
  • Hang to dry for 8 weeks.

Nutrition Facts : Calories 1414.3, FatContent 112, SaturatedFatContent 52.5, CholesterolContent 313.3, SodiumContent 3679.3, CarbohydrateContent 5.4, FiberContent 1.1, SugarContent 2.8, ProteinContent 78.3

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SPANISH CHORIZO RECIPE - FOOD.COM
This recipe is posted by request. Original recipe is by Charles G. Reavis. There are a few types of Spanish Chorizo. Sweet Spanish Chorizo calls for paprika, while the Spicy Spanish Chorizo calls for Cayenne pepper. This Version calls for Cayenne Pepper. If you prefer the sweet simply switch out paprika for the cayenne. You should also note that Authentic Spanish Chorizo recipes vary from Village to Village-adjust seasonings to personal taste. Additional reading and information on curing Spanish Chorizo: http://cookingresources.suite101.com/article.cfm/how_to_make_and_cure_chorizos
From food.com
Reviews 4.0
Total Time 26 hours
Calories 1414.3 per serving
  • Hang to dry for 8 weeks.
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