Results 1 to 1 of 1

Thread: Mexican Chorizo

  1. #1

    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.

    Click image for larger version. 

Name:	chorizo.jpg 
Views:	9 
Size:	47.0 KB 
ID:	1145

    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