Successful Homemade Chorizo
I'm retired so I have time to make a mess in the kitchen. I recently made my 2nd batch of chorizo. It turned out much better than my 1st batch. At least the guinea pigs, my neighbors, thought so.
My late mother gave me her old-fashioned hand-crank meat grinder several years ago. The grinder laid dormant until recently. I used a coarse grind of boneless country ribs the 1st time I made the chorizo. Extremely pungent ground chiles were added to the mix. The resulting chorizo was so hot that the neighbors could not eat the stuff.
The 2nd batch was made with the same cut of meat, but a fine grind was used. Milder ground chiles, several varieties imported from Fort Worth, replaced the extremely incendiary chile powders. None of the mild chile grinds exceeded 4000 heat units. The resulting sausage was a success.
This time the neighbors said that they enjoyed the patties for dinner one night. I do not use a casing for chorizo, but form patties as for burgers. So far, I've fried a patty and scrambled eggs with the broken up patty. That makes a great lunch. Unfortunately, my wife is unable to ingest pungent chiles, so she cannot have the same enjoyment that I have.
For Mexican Chorizo I use Rick Bayless's recipe in Mexico One Plate At A Time. I just put up a batch. He uses pork butt, chiles, apple cider vinegar, etc. Its very good.
I read the ingredient list at the supermarket and could never storebought again.
Serendipitous posting, senor chiledude.
I've got pounds and pounds of dried chiles crying for use. Guajillos, chipotles, mullatos, new mexico, california, anchos, etc. I think they are all begging to be used in chorizo... Even have a 8 pound pork shoulder in the fridge. so... is it a secret recipe or one you can share?
Thanks for asking.
Pork shoulder may have lots of excess fat which you may have to trim off. We use shoulder for pulled pork sandwiches after it has been slow roasted at about 275 degrees for 8 hours.
You may want to toast and grind your chiles before embarking on this project. The chipotle chiles should add a nice smokiness to the chorizo. I'll have to use some the next time I make chorizo. The ingredient list follows. You can adjust the amounts of seasonings to the amount of meat that you are using. Don't increase the amount of vinegar by doubling it. Actually, I use the same amount of vinegar for 4 pounds of meat that I do for half that amount of meat.
4 pounds finely ground pork (home ground)
1 tsp. garlic powder (not garlic salt)
1 tsp. ground coriander
2 tsp. ground cumin
1 tsp. coarse salt (I don't use much salt in food)
8 Tbsp. ground chiles*
1 Tbsp. mild paprika (for color)
1/2 cup white vinegar
* I have 4 different blends of ground chiles imported from Pendery's, Fort Worth, TX.
The nice thing about adding vinegar is that very little of the ground chiles stick to your mixing hand. I don't use black pepper because I find it too harsh on my throat. You may want to add some if you like the stuff.
Allow the entire batch to sit in the refrigerator for about 24 hours in a covered bowl. Make burger-sized patties and individually wrap them before storing in the freezer.
I would like to make meatloaf using chorizo along with ground beef, but my wife can't take the heat.