Chorizos

3 days Prep: 35 minutes Cook: 0 minutes

289 calories per serving view nutrition facts

10 servings suggest servings

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Ingredients

2	pounds	pork tenderloin
5	each	ancho chilies
1/2	teaspoon	coriander seeds	toasted
1/2	teaspoon	peppercorns
1/8	teaspoon	cumin seeds
2	tablespoons	paprika	sweet
2/3	cup	white vinegar
1/2	pound	pork fat
2	each	pasilla chiles
3	each	cloves
1/2	teaspoon	oregano
4	each	garlic cloves	peeled, crushed
2 1/2	teaspoons	salt

Directions

Chop the meat roughly, (or purchase ground pork), together with the fat.

Toast the chilies well, turning them from time to time so they do not burn.

While they are still warm and flexible, slit them open and remove the seeds and veins.

As they cool off they will become crisp.

Grind the spices together withe the chilies.

Mix the ground spices and chilies with the rest of the ingredients and rub them well into the meat with your hands.

Cover the mixture and set it aside in the refrigerator to season for 3 days, stirring it well each day.

Normally the meat would be put into sausage casings, however, I just use it straight from the bowl.

If you don't want to stuff the meat into casings at all, leave it to mature for about a week.

Store it in containers in the freezer compartment of the refrigerator.

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Nutrition Facts

Serving Size 136g

Amount per Serving

Calories 289 60% of calories from fat

	% Daily Value*
Total Fat 19.0g	30%
Saturated Fat 7.0g	33%
Trans Fat 0.0g
Cholesterol 80mg	27%
Sodium 644mg	27%
Total Carbohydrate 6.0g	2%
Dietary Fiber 2.0g	10%
Sugars 0.0g
Protein 22.0g	44%

Vitamin A	48%		Vitamin C	5%
Calcium	3%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Great Latin Quinoa

I think quinoa is an excellent gain, it can absorb any flavor you add into, fantastic taste, and I used fresh green and red chiles, they were really spicy but very tasty, but you don't love spicy, you should reduce the amount of the chiles.

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