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1
Combine the garlic, salt, vinegar, black pepper, oregano, sugar, ancho chile powder, chipotle, adobo sauce, and water in a blender.
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2
Puree until you have a smooth paste.
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3
Put both ground meats in a bowl and pour in the pureed spice mixture.
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4
Using your hands, work the puree into the meats until well incorporated.
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5
Place the mixture on a piece of parchment paper and shape into a log.
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6
Wrap the parchment securely around the chorizo twisting the ends closed, and refrigerate overnight.
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7
Alternatively, transfer the mixture to a large resealable plastic bag and refrigerate overnight.
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8
If you are planning to use the chorizo within 2 days, leave it in the refrigerator.
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9
Otherwise divide the chorizo in 1/2-cup or 1-cup portions and place in individual airtight freezer bags and store in the freezer.
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10
The chorizo can be kept frozen for up to 3 months.
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11
TECHNIQUES
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12
Mixing the Meat
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13
The best way to mix the meat is with your hands.
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14
However, you will want to use plastic glovesor create makeshift ones by putting your hands in plastic bags.
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15
That way you wont smell like chorizo for days.
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16
ADVANCE PREPARATION
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17
The chorizo mixture must be made a day before it is to be used and left in the refrigerator overnight.
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18
Do not skip this step because it is an important and necessary one to properly blend and develop all the flavors.
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19
Once the chorizo has rested overnight, it can stay in the refrigerator for 2 days or be frozen for up to 3 months in 1-cup or 1/2-cup portions in individual sealable plastic bags.
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20
Frozen chorizo should be thawed in the refrigerator.
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21
Always make sure the meat is cooked through before serving.
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22
SERVING SUGGESTIONS
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23
Mexican chorizo is as much a condiment as it is a stand-alone meat.
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24
Use the chorizo as a filling for a tamal or an omelet or use it to flavor stews and soups.
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25
In this book, you will find it in the Shredded Pork Stew with Smoky Chipotle Tomato Sauce (page 74) and the Chile, Cheese & Chorizo Melt (page 13).
