Easy Fresh Mexican Chorizo Recipe
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Category
Pork
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Cusine
Mexican
What do you need?
How to make?
Ingredients
1 1/2 pounds pork shoulder, cut into 1-inch cubes
2 1/2 teaspoons kosher salt
1 tablespoon ancho chili powder
1/4 teaspoon ground achiote
3 medium cloves garlic, minced
1/2 teaspoon dried Mexicano oregano
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander seed
Pinch ground cinnamon
3 tablespoons red wine or distilled white vinegar
Directions
Combine all ingredients in a large bowl and toss until homogenous. Let rest for at least 4 hours and up to overnight. When ready to grind, grind through a chilled meat grinder fitted with a 1/4-inch plate. Alternatively, working in 1/4-pound batches, pulse in a food processor until finely chopped. Knead chopped meat by hand in a large bowl, or with the paddle attachment in the stand mixer until slightly tacky. Cook as desired. Chorizo can be stored in a sealed container in the refrigerator for up to 5 days.