Mexicans, South Texans (like me), and natives of the Southwestern U.S. ...
It's a part of our cuisine ... our culture ... our soul!
You don't have to take my word for it, read what Jerry S. from Canada wrote:
For Jerry and everyone else suffering from
authentic Mexican chorizo withdrawal
DirectionsThoroughly mix spices together in a small bowl. Add to ground pork and stir or knead by hand until spices are evenly mixed. Cover and refrigerate to blend flavors.
Wrap unused chorizo in small portions and freeze for later use .
Grind all the pork butts with
a 1/4" grinding plate and place into a large bowl.
Add all remaining ingredients and mix thoroughly until all the spices are evenly distributed.
Stuff the chorizo into a 1-1/2 inch (40 milimeter) hog casing. Hang chorizo to dry overnight in a cool dry place. Drying time for this chorizo recipe will be a little longer than most.
This is a real wham bam I need it now recipe.
Place ground pork in a large bowl and separate into medium-sized pieces. Add all remaining ingredients and mix using two forks until thoroughly and evenly mixed.
Use your hands and knead the chorizo some more until it is completely mixed. Cover, refrigerate and let chorizo cure for a couple days.
You can use it immediately, but it always tastes much better when you let the chorizo spices blend together. Your authentic mexican chorizo will keep in the refrigerator about a couple of weeks.
Wrap the sausage in small packages and freeze unused portions. Chorizo will keep several months in your freezer. It can also be stuffed into casings and smoked like any other pork sausage.
Combine pork meat and fat thoroughly. Add paprika, chili powder, pepper, cinnamon, cloves, coriander, ginger, oregano, cumin, garlic, salt, vinegar and sherry (brandy may be substituted). Mix well with hands.
Mixture may be stored in a crock in cool place for twenty-four hours, or better, for 2 or 3 days. Form into patties and sauté.
Alternatively the mixture may be forced into sausage casing and hung to dry in a cool place. This is best done in cold weather and hung in a breezy place help with drying.
Chop the meat roughly, (or use coarse ground pork), together with the fat.
Toast the chiles well, turning them from time to time so they don't burn.
While they are still warm and flexible, slit the chiles open and remove the seeds
and veins. They will become crisp as they cool.
Grind the spices together with the chiles. Mix the ground spices and chiles with the rest of the ingredients and rub them well into the meat with your hands.
Cover the chorizo mixture and put in the refrigerator to blend for 3
days, stirring well each day. You can stuff the chorizo into sausage casings, or use it straight from the bowl.
If you don't want to stuff the
meat into casings, leave it to
cure for about a week. Store in air-tight container in the freezer.
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