Mexican Style Chorizo

ChorizoAdapted from Hot Links and Country Flavors by Bruce Aidells and Denis Kelley

This is a spicy fresh sausage that is typically used in bulk as an ingredient. My favorite use is to fry some up till it begins to get dry and crisp, mix in some sautéed onion then some eggs and scramble the whole thing together. Serve a few tablespoons on a hot flour tortilla, anoint with some salsa, roll it up and enjoy your taquito.

2 lb pork butt 75 to 80% lean
1 Tbsp New Mexican or other ground dried chile* powder
½ tsp coarsely ground black pepper
½ tsp ground coriander
1 tsp ground cumin (comino)
½ Tbsp whole cumin seed
½ tsp cayenne (or more if you want it hotter – but there are other tasty options)
1 Tbsp sweet Hungarian paprika (or hot if you want)
2 tsp kosher salt or 1 ½ tsp regular salt
¼ cup red wine vinegar
1 bunch cilantro chopped (optional but more authentic)
1 fresh serrano, jalapeno or other hot chile, seeded and finely chopped

Grind the meat through the ¼ inch plate of your grinder. Place in a bowl, add the seasonings, vinegar, and chile and mix thoroughly with your hands (wear gloves if your skin is sensitive – you’re dealing with chiles). Cover the mixture and refrigerate overnight. Wrap in ½ or 1 lb. packages and freeze or use within 3 days. Frozen the chorizo will keep for 2 months (at 0 deg.) without losing much flavor.

*NOTE: This is ground chile peppers not chili powder. You can make your own at home by grinding toasted, stemmed whole chiles in a blender. If you use chili powder, back off on the cumin because it has cumin and oregano – and other things in it.

Optional flavorings: Try some ground chipotle chiles either dried or canned for a smoky addition. Bufalo chipotle sauce (if you can find it) is a wonderful option. Some of the newly available smoked Spanish paprika (pimenton) is a pleasant flavor change. You can always add some additional chile powder.