Chorizos (mexican sausage)
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Chorizos (mexican sausage)
  Mexican    Sausage    Pork  
Last updated 6/12/2012 1:00:42 AM. Recipe ID 23918. Report a problem with this recipe.
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      Title: Chorizos (mexican sausage)
 Categories: Pork, Mexican, Meats
      Yield: 10 Servings
 
      2 lb Pork tenderloin (ground ok)
      5    Chiles anchos
    1/2 ts Coriander seeds (toasted)
    1/2 ts Peppercorns
    1/8 ts Cumin seeds
      2 tb Sweet paprika
    2/3 c  Mild white vinegar
    1/2 lb Pork fat
      2    Chilies pasilla
      3    Cloves
    1/2 ts Oregano (Mexican Blended)
      4    Garlic cloves (peel/crush)
  2 1/2 ts Salt
      2 fl Vodka (if wanted)
 
  Chop the meat roughly, (or purchase ground pork), together with the
  fat.
  
  Toast the chilies well, turning them from time to time so they do not
  burn. While they are still warm and flexible, slit them open and
  remove the seeds and veins.  As they cool off they will become crisp.
  
  Grind the spices together withe the chilies.
  
  Mix the ground spices and chilies with the rest of the ingredients
  and rub them well into the meat with your hands.
  
  Cover the mixture and set it aside in the refrigerator to season for 3
  days, stirring it well each day. (Before using, fry a little of the
  meat and taste to see if it has enough salt and seasoning.)
  
  Normally the meat would be put into sausage casings, however, I just
  use it straight from the bowl.  If you don't want to stuff the meat
  into casings at all, leave it to mature for about a week.  Store it
  in containers in the freezer compartment of the refrigerator.
 




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Recipe ID 23918 (Apr 03, 2005)

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