Homemade Mexican Chorizo
This recipe for Homemade Mexican Chorizo is a lovely combination of ground pork and spices. Not the same as most of the packaged chorizo, made from lymph nodes and such.
Ingredients
- 1 ½ pounds ground pork not super lean, you want some fat in it, at least an 80/20% meat to fat ratio
- 2 tablespoons chili powder
- 1 tablespoon ancho chili powder
- 1 tablespoon sweet paprika
- 1 tablespoon garlic powder
- ½ tablespoon smoked paprika or chipotle chili powder
- 2 teaspoons dried oregano preferably Mexican crushed fine
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper optional
- ⅛ teaspoon a pinch ground cloves
- Fresh ground black pepper
- 3 tablespoons cider vinegar
Instructions
- Place the pork into a large bowl; add all the remaining ingredients. Use your hands to mix well. OR easier method, place in the work bowl of you stand mixer, use the paddle to blend the ingredients. Divide into serving portions; wrap tightly in plastic wrap
Notes
Use fresh within 3 days or freeze for up to 3 months.* *Freezing for more than 3 months will not cause any kind of health issue, but the flavor of the chorizo might not be as bright.
Nutrition
Serving: 1gSodium: 205mgCholesterol: 30mgCalories: 100kcalPolyunsaturated Fat: 4gSaturated Fat: 3gFat: 8gProtein: 7g
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