Mexican Homemade Chorizochorizo Mexicano Casero Recipes

MEXICAN HOMEMADE CHORIZO/CHORIZO MEXICANO CASERO

Steps:

• First have you butcher grind 3lbs lean pork meat preferably 2lbs pork shoulder and 1lb pork lion. Ask him to add 1/2 lb ground pork fat. Have him use a course grinding plate if possible. Tell him you want to make sausage so he will know what kind of grind to give you. Bring home meat and refrigerate 24 hours before making the chorizo.
• Next tear your dried chile peppers open and remove seeds,veins and stems. When all cleaned rinse in cool water briefly and put into a pot add just enough water to cover chiles, add the onion and bring to a boil as soon as pot boils reduce heat and simmer for 20 minutes. The object is to add just enough water to simmer without adding a lot of water. Watch that your water does not dry out and burn your chiles. After 20 minutes remove from heat and let cool.
• Next remove the chiles from the pot and put into a blender add half cup of vinegar and all of the spices, blend on medium until the chiles have been pureed. Keep adding a little vinegar a little at a time until all is pureed to a thick paste. (NOTE: what ever I have put as optional above can be withheld what is not optional must go into the blender for the chorizo to have that special fragrant, rich spicy chile flavor blended with the hearty touch of vinegar. The vinegar and chiles and spices are the key to a great tasting chorizo)and of course it must be pork meat.
• Remove the meat from the refrigerator and pour your chile paste mixture over the meat. You may want to use plastic gloves to mix in the paste with the meat. If you have a kitchen Aid mixer use the dough mixer attachment to knead the meat with the chile paste. You may want to add a bit more salt I always do like another teaspoon. While you are mixng the meat add the fresh garlic that you put through the garlic press. If you dont have a press dice garlic very fine and add to the meat. After incorporating the meat, paste and garlic cover with plastic wrap and refrigerate for 24 hours.
• After 24 hours remove from the refrigerator take out what you are going to use and you can freeze the rest in zip lock bags. Your chorizo is good for at leat a month for any recipe you want to make.
• If you want to stuff into casings you may do so with your kitchen Aid attachment. I prefer to bag freeze and just fry what I need. Above I have pictured my chorizo with scrambled eggs and a hot tortilla for a quick lunch. You can fry the chorizo and accompany it with fried potatoes and eggs or make chorizo tacos with queso fresco and diced onions and tomatoes. Anyway you want to enjoy your Homemade Mexican Chorizo. Buen appetito

MEXICAN CHORIZO

Steps:

• Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
• Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
• Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.

HOMEMADE MEXICAN CHORIZO

Steps:

• Combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.
• Add cider vinegar and stir until dry ingredients are moistened.
• Add ground meat and knead until spice mixture is well incorporated into the meat.
• You can use the chorizo immediately, but for best flavor development, place chorizo mixture in an airtight container and store overnight in fridge.
• Form chrizo meat into small patties or just scramble and fry the meat in a skillet until done.