Homemade Mexican Chorizo Recipe
Fresh Mexican Chorizo from Scratch
Equipment
Ingredients
- 1 Pound Ground Pork
- 3 teaspoon Ancho Chili Pepper - dried (around 1 pepper)
- 1 ½ teaspoon Guajillo Chili Pepper - dried (around 1 pepper)
- 1 ½ teaspoon Ground Corriander
- 1 teaspoon Smoked Paprika
- 1 teaspoon Chipotle Powder - for heat
- 1 teaspoon Cumin
- 1 tablespoon Olive Oil
- 2 tablespoon Red Wine Vinegar
- ½ White Onion
- 3 teaspoon Garlic - minced
- 1 teaspoon Kosher Salt
- 1 teaspoon Fresh Ground Pepper
Instructions
- Put the pork in a large mixing bowl and set aside
- All remaining ingredients get blended together. I used an immersion blender, but a standard blender or food processor would also work.
- The spice mixture is supposed to be pretty thick and paste-like. If it's too thick and won't blend add a little water.
- Add the spice mixture to the pork. Try not to use your hands as the peppers will not only stain your hands but also might cause some irritation. I recommend using gloves or a rubber spatula.
- You can use this right away, but if you want to level up, cover it and leave it in the fridge overnight.
Nutrition
Calories: 237kcalCarbohydrates: 4gProtein: 13gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 54mgSodium: 439mgPotassium: 305mgFiber: 1gSugar: 1gVitamin A: 926IUVitamin C: 3mgCalcium: 22mgIron: 1mg
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