Mexican recipes
Homemade Mexican chorizo
5 (1)
40 min
Serves 6 - 8
Mexican
Ingredients
- 1 lb ground pork 455 g ground pork
- 4 dried guajillo chiles 4 dried guajillo chiles
- 1/4 cup apple cider vinegar 60 ml apple cider vinegar
- 1 medium onion, diced 1 medium onion, diced
- 4 garlic cloves, chopped 4 garlic cloves, chopped
- 1 tsp cinnamon 4.9 ml cinnamon
- 1 tsp cumin 4.9 ml cumin
- 1 tsp paprika 4.9 ml paprika
- 1 tsp dried oregano 4.9 ml dried oregano
- 1/4 tsp cayenne pepper (or to taste) 1.2 ml cayenne pepper (or to taste)
- 2 tsp salt 9.9 ml salt
Method
Rinse the dried guajillo chiles, and then remove the stem and seeds. Heat the
chiles for 2 to 3 minutes per side in a skillet or frying pan over high heat. Put the chiles in a bowl and cover with hot water. Let them soak for 25 to 30 minutes, until soft.
Drain chiles and place them in a blender with the vinegar, onion and garlic. Process until you get a smooth red paste, adding a bit of water if necessary.
Add the ground pork in a bowl and pour over the chile puree. Add the cinnamon, cumin, paprika, oregano, cayenne pepper and salt and mix well using your hands, making sure that all ingredients are evenly distributed in the ground meat.
Cover with plastic wrap and place in the refrigerator for at least 2 to 3 hours.
The chorizo will keep in the refrigerator for a week.
Drain chiles and place them in a blender with the vinegar, onion and garlic. Process until you get a smooth red paste, adding a bit of water if necessary.
Add the ground pork in a bowl and pour over the chile puree. Add the cinnamon, cumin, paprika, oregano, cayenne pepper and salt and mix well using your hands, making sure that all ingredients are evenly distributed in the ground meat.
Cover with plastic wrap and place in the refrigerator for at least 2 to 3 hours.
The chorizo will keep in the refrigerator for a week.
Comments (1)
rachat de credit
Oct 25, 2010
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