making my own mexican chorizo
Here's a recipe I've developed and use.
1-lb ground pork (sometimes I use ground turkey)
1/4 cup cider vinegar
2 Tbsp medium hot chili powder
1 Tbsp sweet paprika
1 tsp ground cumin
1 tsp salt
1 tsp garlic powder
1/2 tsp ground coriander
1/2 tsp crushed dried oregano
1/4 tsp crushed red pepper flakes
1/8 tsp ground cloves
1/8 tsp ground black pepper
Combine dry ingredients in small bowl and stir until well combined.
In a large bowl, sprinkle vinegar over ground pork. Mix well.
Sprinkle all dry ingredients over ground pork. Mix well by kneading mixture until dry ingredients are well combined into the ground pork.
Place in an airtight container, overnight in fridge, to allow flavors to combine and develop.
I form these into small patties or just scramble and fry the meat in a cast iron skillet until done.
After reading your recipe, Antilope, I'm using ground turkey from now on. My recipe does call for the ground pork and I wanted to see if it closly resembled something I would buy in the market. From now on, though, it's turkey!
Here are the ingredients I use ( we like spicy!).... process for combining is just like Antilope's:
2 lbs. ground pork
3 jalepenos, minced
4 chili in adobo
8 cloves garlic, minced
2 T dry oregano
2 t ground cumin
1 t freshly grnd pepper
1 t dark brown sugar
4 T cider vinegar
2 t tequila
3 1/2 t salt.
I also make my own chili powder that I use in the Chorizo.
Medium Hot Chili Powder Mix
5 Tbs ground New Mexico chili's
2 Tbs ground sweet paprika
2 Tbs ground cumin
2 Tbs ground granulated garlic powder
2 Tbs ground granulated onion powder
1 tsp ground Mexican oregano
3/4 tsp ground cayenne pepper
Combine all ingredients. Mix well. Makes about 3/4 cup.
If you like a milder chili powder, decrease the cayenne to 1/4 tsp.
BOO HISS on sausagemaker.com - no ingredient list, quantities way too large for most folks.
I couldn't find a good recipe link quickly, so I just published my probably-not-authentic 'recipe': http://www.chow.com/recipes/11809
Anything you make yourself will be better than 90% of the junk sold as 'Mexican chorizo' in the U.S.