Homemade Chorizo Recipe • A Great Mexican Sausage! - Episode 309

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Turkey is lower in fat, while beef is often more affordable.

paprika

🥗Healthier: smoked paprika

💰Cheaper: sweet paprika

Smoked paprika adds flavor without extra calories.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar may offer more flavor and nutrition.

Prepare 3 dried pasilla ancho chilis by removing the stems and seeds and tearing them into small pieces.

Soak the chilis in boiled water for about 25 to 30 minutes to rehydrate them.

Cube 3 pounds of pork shoulder, ensuring it has a good amount of fat.

Chill the meat grinder parts (housing, auger, knife, and plate) in the fridge before use to keep them cold.

Grind the cubed pork shoulder using a coarse plate on the meat grinder.

Transfer the ground meat to the fridge.

In a bowl, combine smoked paprika, brown sugar, chili powder, ground cumin, Mexican oregano, kosher salt, and allspice. Whisk until well blended.

Drain the rehydrated pasilla ancho chilis and place them in a blender or food processor.

Add red wine and garlic cloves to the blender with the chilis, along with some chipotle in adobo, and process until smooth.

Take the ground pork out of the fridge and add the dry spice blend and the chili mixture. Mix well while wearing gloves to ensure the meat is well coated.

Cover the mixture with plastic wrap touching the meat to prevent it from drying out and refrigerate for 48 hours.

After 48 hours, check the seasoning by cooking a small piece of the meat mixture.

If satisfied with the flavor, proceed to shape the mixture into patties or links as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary