Monica
454 grams (1 lb) ground pork (80%)
110 grams (x ounces) ground pork belly fat (20%)
3 ancho peppers or 50 grams
X pasilla peppers 15 grams
3 garlic cloves, peeled and minced
2 tablespoons paprika
3/4 teaspoon ground cumin
3/4 teaspoon ground Mexican oregano
1/4 teaspoon coriander seeds
1/4 teaspoon ground Mexican (Ceylon) cinnamon
1/4 teaspoon dry marjoram
1/4 teaspoon dried thyme
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 teaspoon salt, or more to taste
1/3 to 1/2 cup apple cider vinegar
Jauja
500 grams (1.1 lbs) ground pork175 g pork fat
50 g ancho chile
15 g pasilla chile
3 cloves garlic, chopped
½ tsp cumin
¼ tsp coriander seeds
½ tsp ground cinnamon
⅛ tsp ground clove
¾ tsp ground oregano
¼ tsp ground black pepper
⅛ tsp ground ginger
2 tbsp paprika
1 tsp salt
⅓ cup apple cider vinegar
Mexico in my Kitchen
907 grams (2 lbs) ground pork
6 ounces ground pork belly fat
2 tablespoons salt
6 ancho peppers
8 guajillo peppers
1 cup white vinegar
3 tablespoons paprika
6 garlic cloves peeled and minced
2 bay leaves
⅓ tablespoon ground black pepper
½ tablespoon ground cumin
¾ tablespoon Mexican oregano
½ teaspoon dry marjoram
½ teaspoon coriander seeds
½ teaspoon dried thyme
6 whole cloves
½ teaspoon ground allspice
Enough butcher’s twine or corn husks to tie the chorizos
Sausage casings
Mrs. Wheelbarrow
680 grams (1 1/2 pounds) boneless pork shoulder or butt (with fat)
2 dried ancho chile peppers
1 dried chipotle chile pepper
1 dried guajillo chile pepper
1 cup just-boiled water
1 medium white onion, coarsely chopped
1 chipotle pepper from a can of chipotles in adobo, plus 1 tablespoon adobo sauce
1 teaspoon kosher salt, or more as needed
1 teaspoon dried Mexican oregano, crumbled, or more as needed
1/2 teaspoon freshly ground black pepper, or more as needed
1/4 teaspoon ground Mexican cinnamon
Pinch powdered ginger
Pinch ground cloves
Pinch ground cumin
1/2 teaspoon powdered annatto (for color; optional)
3 tablespoons apple cider vinegar
Mrs. Wheelbarrow
Mexican chorizo is a unique sausage. When cooked, it should crumble, not hold together in a patty. For that reason, it is emulsified with vinegar, which breaks up the fat and makes the final product more crumbly.
Use dried chili peppers that still have some flex, indicating they are newly dried; remove the stem and seeds. Hold the seeds aside until taste-testing. If the sausage is not spicy enough, add the seeds 1 tablespoon at a time to increase the zing. Taste and test until the sausage is sufficiently spicy.
Use chorizo over scrambled eggs, in a taco or burrito or as a garnish over beans and rice.
General sausage-making tips to keep in mind: Mix the meat and fat with the spices, then chill entirely before grinding. Keep the grinding parts in the freezer until use. Always cook off a test patty to taste for salt, pepper and other flavor adjustments.
If possible, let the chorizo rest for a day or two before cooking with it. This sausage benefits from a little rest. It can be refrigerated for up to 1 week or frozen for up to 3 months.
From Cathy Barrow, the author of “Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year-Round Preserving”
Ingredients
Servings: 6 (makes 1 1/2 pounds)
680 grams (1 1/2 pounds) boneless pork shoulder or butt (with fat)
2 dried ancho chile peppers
1 dried chipotle chile pepper
1 dried guajillo chile pepper
1 cup just-boiled water
1 medium white onion, coarsely chopped
1 chipotle pepper from a can of chipotles in adobo, plus 1 tablespoon adobo sauce
1 teaspoon kosher salt, or more as needed
1 teaspoon dried Mexican oregano, crumbled, or more as needed
1/2 teaspoon freshly ground black pepper, or more as needed
1/4 teaspoon ground Mexican cinnamon
Pinch powdered ginger
Pinch ground cloves
Pinch ground cumin
1/2 teaspoon powdered annatto (for color; optional)
3 tablespoons apple cider vinegar
Directions
Step 1
Chill the meat grinder parts including the worm (spiral insert in the feed tube), chopping blade and large die in the freezer for at least 1 hour. If using a food processor, chill just the chopping blade. Cut the meat into long strips that will fit easily into the feed tube of the grinder. If using a food processor, cut meat into 2-inch cubes.
Step 2
Toast the dried ancho, chipotle and guajillo chilies quickly in a dry skillet just until they are fragrant and more pliable. Remove the stem and seeds, reserving the latter (see headnote).
Step 3
Tear the chilies into a few pieces, letting them fall into a bowl; cover with 1 cup of just-boiled water and let them soak for 15 minutes, then drain, reserving the soaking liquid.
Step 4
Combine the chopped onion, the rehydrated chilies, the chipotle and the adobo sauce in a blender. Add the salt, oregano, black pepper, cinnamon, ginger, cloves and cumin. If using, add the annatto. Blend until smooth, then add the vinegar. Chill this puree while you grind the meat.
Step 5
Set up the grinder and grind the chilled meat into a bowl, then combine the meat with the puree.
Step 6
Use your hands or a stand mixer to combine everything well at a low speed. (If you mix with your hands, wear gloves. The chilies can burn.) Use some of the chili pepper soaking liquid to moisten the sausage, as needed.
Step 7
Heat a small skillet over medium-high heat. Add a little of the chorizo; cook for 5 to 7 minutes over medium heat until well browned, using two wooden spoons to break it up into a crumble. Taste for salt, pepper and spices, adjusting those to your liking.
Step 8
Pack the chorizo in packages sized for your household, typically 8-ounce and 1-pound packages.
Notes
Inspiration
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