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Chorizo, Final Recipe

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Makes: 2 lb. Total Time: 24 hr
Category: Dinner Entrees Sub Category: Pork Entrees

what you need
  • 2 lb. ground or food-processed pork, or pork and turkey
  • 3 Tbsp. New Mexico ground red chilis
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. ground chipotle pepper
  • 1 Tbsp. normal paprika
  • 3/4t-1 tsp. ground cayenne pepper or up to 10 small dried red peppers crushed (like tai dragon)
  • 2 Tbsp. minced garlic
  • 2 Tbsp. crushed oregano or 1 Tbsp. ground oregano
  • 2 tsp. ground cumin
  • 1 tsp. ground black pepper
  • 3 tsp. salt
  • 1/4 cup cider vinegar
  • 2 1/2 Tbsp. water
make it
Mix it all together really well.

Let flavors blend at least 24 hrs.

Cook or freeze.
Notes
Notes: Original recipe calls just for 6 Tbsp. of ground red chili. I’ve tried California & New Mexico. Angelita suggested the New Mexico. I added in the Chipotle, & Paprika based on my tastes to give the chorizo a bit of a smoky flavor.

In the original It also calls for a bit more salt, whole crushed cumin and 4 to 6 cloves of garlic. I’m somewhat lazy and prefer the jarred garlic 1/2 teaspoon is supposed to equal 1 clove, but seems I like more so 2 Tbsp. may be too much for some.

The recipes I’ve found have allowed white wine vinegar, but almost all the ones marked “authentic” use cider.

Lastly, the meat: Real Authentic Chorizo contains a LOT of fat, and is made generally of salivary glands, pork cheek, and some other not so flattering parts. For the lowest fat version look for lean ground pork and lean or extra lean ground turkey. I’ve also taken pork butt, or other roasts, heck even those boneless picnic cuts and ground them up to add a bit more fat and flavor.
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