BEST Mexican Chorizo Recipe
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
2 pound
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Calories
1894 kcal
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Course
Condiments
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Cuisine
Mexican
BEST Mexican Chorizo Recipe
Description
The recipe details a preparation of Mexican-style chorizo using coarsely ground lean pork and pork fat to create the characteristic rich and fatty texture. A combination of minced garlic and a spice blend consisting of ancho chile powder, sweet paprika, smoked paprika, salt, dried oregano, black pepper, cumin, coriander, cinnamon, and ground cloves is thoroughly mixed into the meat. Cider vinegar is added to provide a subtle tang that balances the spices.
After combining, the mixture is refrigerated for three days over a colander to drain excess liquid, which improves the texture closer to store-bought chorizo. The cured mixture is then portioned into small loaves, wrapped, and stored in the freezer, keeping well for up to four months. The resulting chorizo is ready to be cooked and enjoyed in various Mexican dishes.
This preparation emphasizes the marinating and resting stage to develop flavor and helps achieve a firm texture. The use of both sweet and smoked paprika, along with warming spices like cinnamon and cloves, offers distinct layers of flavor that characterize the chorizo.
Ingredients
- 1 lb pork lean, coarsely ground
- 6 oz pork fat ask your butcher, coarsely ground
- 5 cloves garlic , minced
- 2 tablespoons ancho chile powder
- 1 tablespoon paprika sweet
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons salt
- 2 teaspoons oregano dried, Mexican
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon cumin ground
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cloves ground
- 4 tablespoons cider vinegar
Instructions
- Place the meat in a large bowl and all all remaining ingredients. Use your hands to thoroughly combine the mixture. Place the it in a colander or sieve over a bowl, cover the top with plastic wrap, and refrigerate for 3 days, daily squeezing out and discarding any liquid (this isn't absolutely necessary but it will more closely resemble the texture of store-bought chorizo). After 3 days, divide the meat up into 6 little 4 oz loaves, wrap each one in plastic wrap and place the loaves in a freezer bag or wrap again in aluminum foil. You can also use wax or freezer paper.
- The chorizo will keep in the freezer for up to 4 months. Storing it longer doesn't really pose a safety concern, but the taste will suffer.Makes 1 1/2 pounds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2pound
Amount Per Serving
Calories 1894 kcal
% Daily Value*
| Serving | 1.5pounds (values for entire batch) | |
| Calories | 1894kcal | 95% |
| Carbohydrates | 13g | 4% |
| Protein | 54g | 108% |
| Fat | 180g | 277% |
| Saturated Fat | 68g | 340% |
| Cholesterol | 325mg | 108% |
| Sodium | 2679mg | 112% |
| Potassium | 1281mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 6120IU | 122% |
| Vitamin C | 5.2mg | 6% |
| Calcium | 106mg | 11% |
| Iron | 6.4mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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