:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/uQGfzAqcn_KjrzZWhVYp/f39a80d30b39c3a46e22c1bf882b99.jpeg "Fresh Mexican-style Chorizo Sausage recipe")
VIDEORECIPE Fresh Mexican-style Chorizo Sausage recipe
This easy recipe teaches how to make the best homemade Fresh Mexican-style Chorizo sausage. Don't miss it!
Ingredients
- 21⁄4 kg pork shoulder
- 5 guajillo peppers
- 4 ancho peppers
- 250 ml white vinegar
- 15 ml achiote paste or annato
- 6 cloves garlic
- 1 bay leaf
- 10 ml ground black pepper
- 15 ml cumin
- 15 ml Mexican oregano
- 2 ml Coriander Seeds
- 1 teaspoon dried thyme
- 5 whole cloves
- 4 allspice berries
- 45 ml paprika
- 30 ml salt
- Sausage casings
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Directions
Remove the stems and seeds from the peppers. Place the peppers in a bowl and soak them in hot water for 30 minutes.
Source: Youtube
After 30 minutes, discard the soaking water. Combine the soaked peppers, vinegar, achiote, and garlic in a blender. Blend until you achieve a smooth consistency. Grind the remaining herbs and spices. Combine them.
Source: Youtube
Cut the pork into chunks that will fit through your grinder. Chill the pork chunks in the freezer until they are almost frozen.
Source: Youtube
Grind the chilled pork chunks through a coarse plate (8mm). To the ground pork, add the spice mix and the blended chiles. Mix everything thoroughly.
Source: Youtube
Return this mixture to the freezer for 30 minutes. Then, re-grind the mixture using a fine plate (approximately 4,5 mm). Place this mixture in a covered container and refrigerate it for 12-24 hours. This will allow the flavours to combine.
Source: Youtube
Portion the mixture into freezer containers. It can be frozen and stored for several months. If desired, you can also stuff the mixture into casings.
Source: Youtube
Roast or grill the Chorizos and serve. Enjoy!
Source: Youtube
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RomiFresh Mexican-style Chorizo Sausage recipe
This easy recipe teaches how to make the best homemade Fresh Mexican-style Chorizo sausage. Don't miss it!
Remove the stems and seeds from the peppers. Place the peppers in a bowl and soak them in hot water for 30 minutes.
After 30 minutes, discard the soaking water. Combine the soaked peppers, vinegar, achiote, and garlic in a blender. Blend until you achieve a smooth consistency. Grind the remaining herbs and spices. Combine them.
Cut the pork into chunks that will fit through your grinder. Chill the pork chunks in the freezer until they are almost frozen.
Grind the chilled pork chunks through a coarse plate (8mm). To the ground pork, add the spice mix and the blended chiles. Mix everything thoroughly.
Return this mixture to the freezer for 30 minutes. Then, re-grind the mixture using a fine plate (approximately 4,5 mm). Place this mixture in a covered container and refrigerate it for 12-24 hours. This will allow the flavours to combine.
Portion the mixture into freezer containers. It can be frozen and stored for several months. If desired, you can also stuff the mixture into casings.
Roast or grill the Chorizos and serve. Enjoy!
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