Mexican Chorizo
You can never have too many main course recipes, so give Mexican Chorizo a try. This gluten free and primal recipe serves 9 and costs $1.52 per serving. One serving contains 365 calories, 16g of protein, and 32g of fat. It is brought to you by Serious Eats. Head to the store and pick up fire-roasted tomatoes, ground cumin, cider vinegar, and a few other things to make it today. 241 person were impressed by this recipe. It is a rather inexpensive recipe for fans of Mexican food. From preparation to the plate, this recipe takes about 1 hour. Overall, this recipe earns a solid spoonacular score of 62%. If you like this recipe, take a look at these similar recipes: Mexican Chorizo, Mexican Chorizo, and Mexican Chorizo Rice.
Servings: 9
Ingredients:
6 tablespoons ancho chile powder
1/2 teaspoon freshly ground black pepper
1/3 cup cider vinegar, chilled
Type of fire: Direct
2 teaspoons minced garlic
Grill heat: medium-high
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon ground cumin
1 1/2 tablespoons Kosher salt
Natural hog casings, soaked in lukewarm water for at least 30 minutes and rinsed
1 teaspoon dried Mexican oregano
1/2 pound pork fat back, cubed
2 1/2 pounds pork shoulder, cubed
Equipment:
bowl
meat grinder
stand mixer
kitchen thermometer
grill
Cooking instruction summary:
Procedures 1 Place pork and fat in a large bowl. Add in chile powder, salt, garlic, oregano, cinnamon, cumin, black pepper, and cloves. Toss to coat meat with seasonings. Place in refrigerator until ready to grind. 2 Grind mixture through the small die of a meat grinder into a bowl set in ice. 3 Using paddle attachment of a stand mixer, mix on low speed for 1 minute. Pour in vinegar, increase the speed to medium, and mix until liquid is incorporated an sausage has a uniform consistancy, about 1 minute more. Chill until ready to stuff. 4 Form a small patty of the sausage and sauté until cooked through. Taste and adjust seasonings if necessary. 5 Stuff sausage into hog casings and twist into 6-inch links. Refrigerate until ready to cook, or freeze for future use. 6 Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill over medium-high direct heat until sausage registers 160 degrees when an instant read thermometer is inserted in middle of link. Remove from grill, let rest for 5 minutes, and serve.
Step by step:
1. 1
2. Place pork and fat in a large bowl.
3. Add in chile powder, salt, garlic, oregano, cinnamon, cumin, black pepper, and cloves. Toss to coat meat with seasonings.
4. Place in refrigerator until ready to grind.
5. 2
6. Grind mixture through the small die of a meat grinder into a bowl set in ice.
7. 3
8. Using paddle attachment of a stand mixer, mix on low speed for 1 minute.
9. Pour in vinegar, increase the speed to medium, and mix until liquid is incorporated an sausage has a uniform consistancy, about 1 minute more. Chill until ready to stuff.
10. 4
11. Form a small patty of the sausage and sauté until cooked through. Taste and adjust seasonings if necessary.
12. 5
13. Stuff sausage into hog casings and twist into 6-inch links. Refrigerate until ready to cook, or freeze for future use.
14. 6
15. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill over medium-high direct heat until sausage registers 160 degrees when an instant read thermometer is inserted in middle of link.
16. Remove from grill, let rest for 5 minutes, and serve.
Nutrition Information:
covered percent of daily need
