Chorizos
Yield
10 servingsPrep
35 minCook
0 minReady
3 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork tenderloin
|
|
| 5 | each |
ancho chilies
|
*
|
| ½ | teaspoon |
coriander seeds
toasted |
|
| ½ | teaspoon |
peppercorns
|
|
| ⅛ | teaspoon |
cumin seeds
|
|
| 2 | tablespoons |
paprika
sweet |
|
| ⅔ | cup |
white vinegar
|
|
| ½ | pound |
pork fat
|
|
| 2 | each |
pasilla chiles
|
* |
| 3 | each |
cloves
|
*
|
| ½ | teaspoon |
oregano
|
|
| 4 | each |
garlic cloves
peeled, crushed |
|
| 2 ½ | teaspoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork tenderloin
|
|
| 5 | each |
ancho chilies
|
*
|
| 2.5 | ml |
coriander seeds
toasted |
|
| 2.5 | ml |
peppercorns
|
|
| 0.6 | ml |
cumin seeds
|
|
| 3E+1 | ml |
paprika
sweet |
|
| 158 | ml |
white vinegar
|
|
| 226.8 | g |
pork fat
|
|
| 2 | each |
pasilla chiles
|
* |
| 3 | each |
cloves
|
*
|
| 2.5 | ml |
oregano
|
|
| 4 | each |
garlic cloves
peeled, crushed |
|
| 13 | ml |
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.
