Likes Likes:  0
Results 1 to 1 of 1

Thread: Mexican Chorizo

  1. #1
    Senior Member
    Join Date
    Feb 2011
    TrophiesMexican Chorizo Mexican Chorizo Mexican Chorizo
    Likes (Received)

    Mexican Chorizo

    Mexican Chorizo

    Double or triple the amounts and freeze to use in recipes, adjust the chili flakes to suit heat level, my family likes extreme heat so I use 1 tablespoon, I have made this in the past using pork shoulder and also pork butt --- plan ahead the mixture needs to chill for at least 8 hours or up to 24 hours to blend the flavors together.

    Mexican Chorizo-chorizo-jpg

    1/2 lb boneless pork loin (cut into small pieces)
    1 tablespoon cider vinegar
    1 tablespoon chili powder
    1 teaspoon crushed red pepper flakes (or to taste, adjust to suit heat level)
    1 1/2 teaspoons paprika
    2 teaspoons oil
    1/2 teaspoon sugar
    1/2 teaspoon dried oregano
    1/2 teaspoon cumin
    1/2 teaspoon salt (or to taste, I use seasoned salt)
    1/2 teaspoon fresh ground black pepper (or to taste)
    2 tablespoons fresh minced garlic

    1 Combine pork and all remaining ingredients in a food processor; pulse until coarsly blended.
    2 Place the mixture in a ziploc plastic bag; seal and marinate in the refrigerator for 8 hours or overnight.
    3 The next morning/day, place the mixture in a skillet over med-high heat until hot; add in the pork mixture; cook 5 minutes, or until done, stirring to crumble.
    Last edited by bullmama; 01-22-2014 at 10:30 PM.

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts