Chorizo can be cooked in a red salsa, mixed in with scrambled eggs, fried with cubed potatoes, cooked for tacos, added to Tinga Poblana, etc… it will spice up your plate. Enjoy the recipe.
Curing time: 1 day
This recipe yields 20 chorizos of about 3 inches.
2 lbs. of ground pork
6 ounces of ground pork belly fat
- 2 tablespoons of salt
- 8 guajillo peppers
- 6 ancho peppers
- 1 cup of white vinegar
- 3 tablespoons of paprika
- 6 garlic cloves, peeled and minced
- 2 bay leaves
- 1/3 of a tablespoon of ground black pepper
- ½ tablespoon of ground cumin
- 3/4 tablespoon of Mexican oregano
- ½ teaspoon of dry marjoram
- ½ teaspoon of coriander seeds
- ½ teaspoon of dry thyme
- 6 cloves
- ½ teaspoon ground allspice
- Enough butcher’s twine or corn husks to tie the chorizos
3. Discard water and place the peppers in a blender. Add the vinegar and garlic cloves and puree until smooth; set aside.
How to stuff the chorizo into the casings:
2. Run lukewarm water through the casings to remove any salt.
5. For a coil, tie the sausage where the stuffing ends.
6. Place the sausage on a clean table and start to make links.
Now your chorizo is ready!! Cook, refrigerate, smoke or use your food saver if you plan to freeze it.