Mexican Chorizo Recipe
I love mexican chorizo and it is often impossible to find in my part of the country so I developed this delicious spicy Mexican style sausage recipe. It is usually used loose although you can put it in casings. It makes great tacos de chorizo, huevos con chorizo, chorizo con papas, soups, breakfasts, lunch and dinner dinners.
Ingredients
- 2 pounds ground pork
- 1 1/2 Tbsp crushed red pepper flakes
- 1/4 cup chili powder
- 1 Tbsp ground chipoltle powder
- 1 Tbsp paprika
- 1/4-1 tsp hot pepper like cayenne or piquant or more to taste
- 2 Chipotle in adobo with1-2 Tbsp sauce
- 4 -6 cloves garlic, minced
- 1 1/2 tsp salt
- 1 tps freshly ground black pepper
- 2 Tbsp dried oregano
- 2 Tbsp ground cumin
- 1/4 tps ground cloves
- 1/4 tps ground gingerunning
- 1 1/2 tps sugar
- 1/4 cup cider or wine vinegar
Directions
- Place the pork into a large bowl, separate into medium sized pieces. Add all other ingredients and mix with your hands until throughly and evenly blended. Cover the bowl, and refrigerate the chorizo for a couple of days to cure. It will keep for a couple of weeks. Form into patties and cook or cook loose with other ingredients to make your favorite dishes.
- You may also force into casings and hang to dry in a cool place. Preferably in cold weather in a breezy area to assist in drying.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 8 servings | |
| Calories 329 | |
| Calories from Fat 227 | 69% |
| Total Fat 25.21g | 32% |
| Saturated Fat 9.1g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 541mg | 23% |
| Potassium 477mg | 14% |
| Total Carbs 5.82g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.77g | 1% |
| Protein 20.22g | 32% |
