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Meats, Charcuterie/Cheese, Mexican | |
| 2 Lb. ground pork. 3 1/2 tsp. salt 6 Tbl. pure ground red chile 6-20 small hot dried red chiles; tepine, Thai dragon, pico de gallo or the like, crushed 4-6 cloves garlic, minced 2 Tbl. dry leaf oregano 2 tsp. whole cumin seed, crushed 1 tsp. fresh ground black pepper 1 1/2 tsp. sugar 4 Tbl. good cider or wine vinegar 2 1/2 Tbl. water | |
| Have everything cool. Break up the meat, sprinkle evenly with the rest of the ingredients, cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed. At this point the chorizo will keep for at least a couple weeks in your refrigerator, or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 oz. is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage. | |
Unrated | |
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