Mexican Chorizo Recipe Recipe

Name: Mexican Chorizo Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds pork shoulder, cubed; 1/2 pound pork fat back, cubed; 6 tablespoons ancho chile powder; 1 1/2 tablespoons Kosher salt; 2 teaspoons minced garlic; 1 teaspoon dried Mexican oregano; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cumin; 1/2 teaspoon freshly ground black pepper; 1/8 teaspoon ground cloves; 1/3 cup cider vinegar, chilled; Natural hog casings, soaked in lukewarm water for at least 30 minutes and rinsed

Servings: persons

2 1/2 pounds pork shoulder, cubed
1/2 pound pork fat back, cubed
6 tablespoons ancho chile powder
1 1/2 tablespoons Kosher salt
2 teaspoons minced garlic
1 teaspoon dried Mexican oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cloves
1/3 cup cider vinegar, chilled
Natural hog casings, soaked in lukewarm water for at least 30 minutes and rinsed

1
Place pork and fat in a large bowl. Add in chile powder, salt, garlic, oregano, cinnamon, cumin, black pepper, and cloves. Toss to coat meat with seasonings. Place in refrigerator until ready to grind.
2
Grind mixture through the small die of a meat grinder into a bowl set in ice.
3
Using paddle attachment of a stand mixer, mix on low speed for 1 minute. Pour in vinegar, increase the speed to medium, and mix until liquid is incorporated an sausage has a uniform consistancy, about 1 minute more. Chill until ready to stuff.
4
Form a small patty of the sausage and saute until cooked through. Taste and adjust seasonings if necessary.
5
Stuff sausage into hog casings and twist into 6-inch links. Refrigerate until ready to cook, or freeze for future use.
6
When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
7
and
8
the grilling grate. Grill over medium-high direct heat until sausage registers 160 degrees when an instant read thermometer is inserted in middle of link. Remove from grill, let rest for 5 minutes, and serve.

838

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 pounds pork shoulder, cubed, 1/2 pound pork fat back, cubed, 6 tablespoons ancho chile powder, 1 1/2 tablespoons Kosher salt, and more.

Yes, Mexican Chorizo Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chorizo Recipe

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